Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits

The effect of different mixing methods on the rheological characteristics o f biscuit dough and the quality of biscuits was studied. The amount of wate r required to prepare the desired consistency of dough varied considerably depending on the mixing method: 16% for the creaming method (CM) and the su gar solution method (SSM), 20% for the blending method (BM), 24% for the al l-in-one method (AOM), and 25% for the creaming followed by water and flour addition method (CWFM). Although the extrusion time, compliance, apparent biaxial extensional viscosity and hardness values of doughs made by differe nt mixing methods were similar, the other rheological characteristics diffe red significantly. Elastic recovery, which is indicative of gluten developm ent, was lower in the case of doughs mixed by the CM and the SSM and higher for the AOM and the CWFM. The CM produced dough with lower cohesiveness an d adhesiveness, while the AOM produced dough with higher cohesiveness and a dhesiveness. Biscuits produced by the CM and the SSM had lower thickness, h igher spread and crisper texture. However, biscuits made by the other mixin g methods had excessively higher thickness, porous crumb and hard texture.