Dough biscuits

Bischofite recovery Biscuit doughs Biscyanate resins Biscyanoethyl ether... 

Biscuit doughs have different needs in mixing. While all types need the dough to be mixed, yeast-raised crackers need the gluten to be developed, semi-sweet biscuits need some dough development, and short doughs need to avoid development. 

Both horizontal and vertical mixers are used for biscuit doughs and both have their advantages and disadvantages. Vertical mixers usually have a removable bowl that can be wheeled across the shop floor to move dough. Spare bowls can be held ready to use. 

The most important dough property in biscuit doughs is extensibility. Resistance is undesirable. The only type of flour that can not be used to... 

While all biscuit doughs need to be mixed the other requirements of the mixer depend on the type of dough involved. Biscuit doughs are normally classified as hard developed doughs, semi-sweet, doughs, short doughs and batters. The needs of each type are considered separately below. 

It is also possible to shape biscuits by a mechanised system that does the same process. This is called sheeting gauging and cutting. Some biscuits are shaped by extrusion and depositing, while others are wire cut. Alternatively, the biscuit dough can be fed to a rotary moulder, which shapes the biscuits in one step (Figure 2). 

Divider Machine that separates dough into pieces of equal size. Dockering Making holes in biscuit dough to assist drying. 

Biscuit Cookie and Cracker Manufacturing Manual 2 Biscuit Doughs, Woodhead Publishing, Cambridge, 1998. 

FIGURE 6.10 Robust R-RMSECV,. curve for the biscuit dough data set [61]. 

FIGURE 6.11 Second loading vector and calibration vector of sucrose for the biscuit dough data set, computed with (a) second loading of vector and (b) calibration vector of sucrose for the biscuit dough data set, computed with CPCR and RPCR [61]. 

FIGURE 6.13 Three-dimensional outlier map of the biscuit dough data set obtained with RPCR [61]. 

Osborne, B.G., Fearn, T., Miller, A.R., and Douglas, S., Application of near infrared reflectance spectroscopy to the compositional analysis of biscuits and biscuit dough, J. Sci. FoodAgric., 35, 99-105, 1984. 

Baking powder is a mixture of aluminum sulfate and sodium hydrogen carbonate, which generates a gas and makes bubbles in biscuit dough. Explain what the reactions are. 

Valencies Fell, Felll, Fe Model systems, fruit juices biscuit dough pH varied... 

In utilizing these results to predict ionization and valence in food materials tomato juice (Eh=2Uo), biscuit dough (Eh=3Uo), cranberry juice (Eh=U00) one would expect that the percentage iron ionized would be the same in each food since redox potential was found to have no effect in the model system on ionization. However research previously cited (U3.) showed that this was not the case as was seen in Figure 7. Obviously, this means that reduction potential of the food material is not a major factor in determining ionization of added iron. 

Model system results were more consistent with actual foods, however, in the prediction of the amount of bivalent iron formed (Figure 9). The percentage ferrous iron was relatively high for all four iron compounds in tomato juice and cranberry juice where ionization was also high but not in biscuit dough where ionization was low. 

TOMATO JUICE BISCUIT DOUGH CRANBERRY JUICE Eh 240mv Eh 340mv Eh 400mv... 

Biscuit, cookie and cracker manufacturing manuals Volume 2 Biscuit doughs... 

Sulphur dioxide (SO2) is another multifunctional additive that is antimicrobial and effective against most bacteria. It has found use in wine, beer, biscuit dough, dried and cut vegetables and fruit. Consumer concern about SO2 in foods has resulted in alternatives being sought and used but, like nitrite, sulphur dioxide is not easy to replace in foods so usually a combination of additives must be used in its place (see section 6.4). 

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