J Sci Food Agric 1997, 75, 383390

Effect of Sugars on the Rheological Characteristics

of Biscuit Dough and Quality of Biscuits
R Sai Manohar and P Haridas Rao*
Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research
Institute, Mysore-570 013, India
(Received 16 August 1996; revised version received 16 January 1997; accepted 18 April 1997)
Abstract : Sugars, depending on the level and type, inuenced the various rheolo-
gical characteristics of biscuit dough. Increasing the sugar content from 250 to
350 g kg~1 reduced the extrusion time from 70 to 23 s, consistency from 866 to
616 N s, hardness from 814 to 512 N and apparent biaxial extensional viscosity
from 254 ]105 to 141 ]105 Pa s. The development of gluten was also
reduced, as indicated by a decrease in the elastic recovery from 0515 to
038 mm. Spread as well as thickness of the biscuits increased with sugar level.
Density as well as compression strength were reduced signicantly (from 6326 to
5135 kg m~3 and from 1184 to 892 kg, respectively) reecting improvement in
the texture. Incorporation of an additional 20 g kg~1 reducing sugars like dex-
trose, invert syrup, liquid glucose and high fructose corn syrup, which are nor-
mally added to improve the colour of biscuits further changed the rheological
characteristics in a similar way. Among the reducing sugars, liquid glucose and
invert syrup produced greater changes in rheological characteristics particularly
in adhesiveness and stickiness, while high fructose corn syrup had a greater eect
on the colour of biscuits.
J Sci Food Agric 75, 383390 (1997)
No. of Figures: 3. No. of Tables: 7. No. of References: 25
Key words: rheological characteristics, biscuit dough, texture, reducing sugars
INTRODUCTION
Sugar is an important ingredient of short-dough
biscuits. It contributes to texture, avour, sweetness and
colour in biscuits. The quantity, granulation and type of
sugar used inuence the quality of biscuits (Smith 1972).
The amount of sugar that goes into solution depends on
the particle size of the sugar, and inuences the spread
of biscuits and machining properties of dough to a great
extent (Matz and Matz 1978). Sugar is reported to
restrict the development of gluten by competing for
water which otherwise would have been absorbed by
the gluten (Yamazaki 1971). The limited amount of
water used in biscuit formulation, and also its non-
availability to protein and starch, partially contributes
to the crispness of biscuits.
Considerable information is available on the inu-
ence of type and quantity of sugar on the quality of
* To whom correspondence should be addressed.
biscuits and cookies. Increasing sugar generally
increases the spread and reduces the thickness of
biscuits (Finney et al 1950; Kissel et al 1973; Vetter et
al 1984). Slade and Levine (1994) have reported
improved dough rmness with increasing sugar level.
Aboud et al (1985) observed a negligible eect on cookie
spread when a creaming method was followed; but an
increase in cookie spread was observed when a non-
creaming method was employed. Vetter et al (1984),
however, observed an increase in spread when cookies
were made either by a creaming or all-in-one mixing
method but the spread was greater at all sugar levels
with the all-in-one method of mixing. Olewnik and
Kulp (1984) reported that the changes in dough consis-
tency due to sugar content were dependent on the type
of cookie dough evaluated. The consistency of wire-cut
doughs remained constant between 300 and 450 g kg~1
sugar level while a sharp increase in dough consistency
was observed in deposit cookie doughs. The above
information applies to cookie dough. In the case of
383
1997 SCI. J Sci Food Agric 0022-5142/97/$17.50. Printed in Great Britain (
384 R Sai Manohar, P Haridas Rao
rotary-moulded biscuit dough, Miller (1985) has report-
ed a marginal increase in dough rmness with increase
in sugar content.
Normally, 2030 g kg~1 corn syrup are used in the
preparation of rotary-moulded biscuits, in order to
obtain a desirable golden brown colour, which is pro-
duced by a Maillard reaction (Feather 1994). In some of
the small-scale biscuit industries, invert syrup
prepared by hydrolysing sucrose with citric acidis
used, instead of corn syrup, in biscuit preparation. The
use of either of these syrups may aect the rheological
properties and also the quality of biscuits. There is no
published report on the above aspect except that of
Miller (1985). However, some reports are available on
the quality of cookies, when sucrose was replaced, par-
tially or totally, with other types of sugars like dextrose,
fructose, maltose or high fructose corn syrup (Curley
and Hoseney 1984; Doescher and Hoseney 1985).
The eects of dierent types and levels of sugar on
the rheological characteristics of biscuit dough and on
the quality of biscuits are presented in this paper.
MATERIALS AND METHODS
Materials
Flour
Two commercial wheat our samples (A and B), pro-
cured from the local market, were used in this study.
Methods
Flour analysis
Moisture, ash, gluten, colour grade value, Hagbergs
falling number, SDS sedimentation value, Farinograph
and extensograph characteristics were determined using
AACC methods (1983). Alkaline water retention capac-
ity (AWRC) was determined according to the method of
Yamazaki (1953).
Biscuit formula and ingredients
Biscuit dough was prepared according to the following
formula: our, 300 g; powdered sugar (passing through
220 km mesh), 90 g; shortening (Marvo brand, Brooke
Bond Lipton India Ltd, Calcutta, India) 60 g; sodium
chloride, 3 g; sodium bicarbonate, 15 g; ammonium
bicarbonate, (Ranbaxy Laboratories, Punjab, India),
30 g; baking powder, 09 g and water, 48 and 57 ml for
our A and our B, respectively.
Preparation of the dough
Sugar (ie sucrose) and fat were creamed in a Hobart
mixer (N-50) with a at beater, for 2 min at 61 rpm.
Dough water containing sodium bicarbonate, ammon-
ium bicarbonate and sodium chloride was added to the
above cream, and mixed for 5 min at 125 rpm to obtain
a homogeneous cream. Finally, our sieved twice with
baking powder, was added, and mixed for 3 min at
61 rpm. Dierent doughs were prepared by varying the
sugar level, namely 250, 300 and 350 g kg~1 of our, in
the above formula. Doughs were also prepared by addi-
tionally incorporating 20 g kg~1 of dierent reducing
sugars, namely dextrose, liquid glucose (LG), invert
syrup (IS) and high fructose corn syrup (HFCS). When-
ever syrups were used the formula water was adjusted
so as to obtain the same water content in the dough.
Measurement of rheological characteristics of dough
To obtain samples for the measurement of rheological
characteristics, the dough was sheeted using a rolling
pin over a rectangular platform of height 10 cm to get
a sheet of 10 cm thickness (Haridas Rao et al 1986).
The sheeted dough was cut into a circular discs, using
cutters of varying diameter (22 and 40 cm). The
sheeted and cut cylindrical discs of 40 cm diameter and
10 cm height were used to assess the consistency, hard-
ness, cohesiveness, adhesiveness, stickiness using an
Instron Universal Testing Instrument (Model 4301) by
the two-bite texture prole analysis (TPA) method of
Peleg (1976) and Bourne (1978) under the following
conditions: plunger diameter, 85 cm; clearance,
15 cm; load cell, 500 kg; cross-head speed,
100 cm min~1. Eighty percent compression was
applied to each sample. The real time plots (Fig 1) were
analysed for the following: (i) dough consistency (N s) ;
combined area of the two resistance peaks; (ii) dough
hardness (N) : maximum resistance to the rst compres-
sion peak (height of peak 1) ; (iii) dough cohesiveness:
ratio of the areas of the two resistance peaks (A
2
/A
1
) ;
(iv) dough adhesion (N s) : area of the rst adhesion
peak (v) dough stickiness: as the complementary (A
3
) ;
angle ( \(90 [h)) made by rst adhesion peak and x
axis.
Apparent biaxial extensional viscosity (ABEV) of the
dough was measured with an Instron Universal Testing
Instrument, employing the lubricant uniaxial compres-
sion method of Bagley and Christianson (1986) under
the following conditions: plunger diameter, 85 cm;
load cell, 100 kg; cross-head speed, 50 cm min~1; com-
pression, 50%; and relaxation time, 200 s. A cylindrical
dough sample (40 cm diameter and 10 cm height) was
used in the studies. Apparent biaxial extensional vis-
cosity (ABEV) of the dough was computed by the
formula
ABEV\Fh/nR
0
2 h
0
e
r
(Pa s)
where F is the peak force (Newton) ; h is the nal height
(m) ; is the initial radius (m) ; is the initial height R
0
h
0
(m) ; (s~1) ; and dh/dt is the cross- e
r
\[dh/dt][1/2h]
head speed (m s~1).
Rheological characteristics of biscuit dough 385
Fig 1. A texture prole analysis curve for a biscuit dough showing the parameters. consistency (N s) ; cohesive- A
1
]A
2
, A
2
/A
1
,
ness; adhesiveness (N s) ; (90 [h), stickiness. A
3
,
Compliance and elastic recovery of the dough were
measured using a penetrometer, adopting the pro-
cedure described by Sai Manohar and Haridas Rao
(1992) for dough samples of 1 cm thickness and 22 cm
diameter.
Dough consistency was measured as extrusion time,
using a Research Water Absorption Meter (RWAM),
as per the procedure of Gaines (1982) using 2 kg addi-
tional weight.
Farinograph characteristics
A Brabender Farinograph, equipped with a 300 g bowl
was used to determine dough consistency (peak height)
and cohesion (band width). Olewnik and Kulp (1984)
used some additional water (100 g kg~1) while mixing
the biscuit dough in the Farinograph, so as to get the
curve within the scale. Consequently, their method does
not indicate the inherent characteristics of cookie
dough. Hence, the method was modied for the present
studies and a 50 g bowl was used. The Farinograph
characteristics of biscuit dough prepared as described
earlier were determined using 40 g of the dough. The
curve was evaluated for various parameters as given
below.
Consistency (BU) is represented by the initial height
of the curve, after the dough has been mixed in Fari-
nograph for 1 min; elasticity (BU) by the band width of
the curve at 1 min; mixing tolerance index (MTI) (BU)
by the dierence between initial and nal consistencies.
Increase in consistency is represented as negative MTI
and decrease in consistency as positive MTI.
Preparation of biscuits
Dough was sheeted to a thickness of 35 mm with the
help of an aluminium platform and a frame, by rolling
with a rolling pin. Biscuits were shaped by cutting with
a cutter of 51 mm diameter, and baked on an alu-
minium tray at 205C for 10 min. The biscuits were
cooled for 30 min and stored in air-tight tins for 24 h,
for further analysis. Biscuits were prepared from doughs
containing sucrose at dierent levels, and also from
doughs containing an additional 20 g kg~1 reducing
sugar.
Evaluation of biscuits
Physical characteristics. The diameter (D) and thickness
(T ) of six biscuits were measured by placing them edge
to edge and by stacking one above the other respec-
tively. To obtain the average, measurements were made
by rearranging and restacking. Average weight (W ) of
six biscuits was noted. The density of biscuits was calcu-
lated and expressed as kg m~3.
Breaking and compression strengths. An Instron Univer-
sal Testing Instrument was used to measure the break-
ing strength of biscuits, employing the triple beam snap
(also called three-point break) technique of Gaines
(1991). The compression strength of biscuit was mea-
sured at 20% compression, at a cross-head speed of
50 cm min~1. Peak force (kg) was recorded.
Colour. The surface colour values of the biscuitin
terms of colour dierence (*E) and per cent whiteness
386 R Sai Manohar, P Haridas Rao
(w)were measured using a UVvisible recording Spec-
trophotometer (Model UV-2100 Shimadzu Corpora-
tion, Japan) (Anon 1990).
Sensory analysis
The sensory analysis of biscuits was carried out by a
panel of six experienced judges by assigning a score for
each quality attribute, such as surface colour, surface
characteristics and texture.
Statistical analysis of data
The experiment was planned according a randomised
design, and the treatments were tested using Duncans
new multiple range test (Steel and Torrie 1980).
RESULTS AND DISCUSSION
Chemical and rheological characteristics of our samples
The data of various quality characteristics of com-
mercial wheat our samples are given in Table 1. Flour
A and B selected for the studies diered considerably in
their quality characteristics, particularly in respect of
gluten content, water absorption capacity and SDS
sedimentation value. Flours A and B showed weak and
medium strong characteristics, respectively. These char-
acteristics are typical of the our types intended to be
chosen for the studies.
Eect of sugars
Rheological characteristics
Extrusion time declined signicantly with increasing
sugar levels. Reducing the sugar level to 250 g kg~1 (as
against the 300 g kg~1 used in controls) increased the
extrusion time of dough made from both the ours A
TABLE 1
Chemical and rheological characteristicsa of our samples
Characteristics Flour samples
A B
Chemical
Moisture (g kg~1) 125 125
Gluten (g kg~1) 88 108
KentJones Colour grade value 24 26
Ash (g kg~1) 38 46
Alkaline water retention
capacity (g kg~1) 56 64
SDS sedimentation value (ml) 29 38
Falling number 460 510
Rheological
Farinograph water absorption (g kg~1) 564 638
Dough development time (min) 15 25
Dough stability (min) 25 40
Mixing tolerance index (BU) 70 40
Resistance to extension (BU) 380 520
Extensibility (mm) 165 170
Area (cm2) 92 126
a Values are expressed on 14% moisture basis.
and B. The eect was more pronounced (Table 2) in the
case of our B which has a higher gluten content.
Addition of reducing sugars at 20 g kg~1 level over
and above the 300 g kg~1 sugar used when making the
dough, reduced the extrusion time further as expected;
the reduction obtained with dextrose was lower than
that obtained with any of the other reducing sugars
(Table 3). Thus, the addition of reducing sugars at just
20 g kg~1 brought about a reduction in extrusion time
equal to that which would have been produced by an
additional 50 g kg~1 of sucrose.
TABLE 2
Eect of sugar on the rheological characteristicsa of biscuit dough
Sugar Extrusion Compliance Elastic ABEV b Consistency Hardness Cohesiveness Adhesiveness Stickiness
( g kg~1) time (s) (%) recovery ]10~5 (N s) (N) (N s) ()
]10 (mm) (Pa s)
Flour A
250 70a 359c 515a 254a 866a 814a 0138c 358c 448c
300 45b 406b 460b 191b 786b 662b 0194b 543b 503b
350 23c 498a 380c 141c 616c 512c 0223a 576a 695a
SEMc (^) 24 037 0034 0022 86 79 0004 076 084
Flour B
250 105c 318c 690c 277d 964d 872d 0176c 358d 288d
300 45d 395b 555e 191e 848e 664e 0194b 482b 486b
350 20e 491a 425f 149f 564f 482f 0208a 523a 606a
SEMc (^) 33 034 0033 0023 129 101 0002 099 087
a Values for a particular column and for a particular our followed by dierent letters dier signicantly (P\005).
b ABEV: Apparent biaxial extensional viscosity.
c Standard error of the mean at 9 degrees of freedom.
Rheological characteristics of biscuit dough 387
TABLE 3
Eect of dierent reducing sugars on the rheological characteristicsa of biscuit dough
Sugar Extrusion Compliance Elastic ABEV c Consistency Hardness Cohesiveness Adhesiveness Stickiness
typeb time (s) (%) recovery ]10~5 (N s) (N) (N s) ()
]10 (mm) (Pa s)
Flour A
Control 45a 406c 460a 191a 786a 662a 0194d 543c 503c
Dextrose 36b 442b 410b 164b 654b 586b 0202cd 558bc 548b
LG 26c 488a 380d 142c 524c 492c 0220ab 578b 705a
IS 24c 486a 395c 141c 538c 476c 0210bc 625a 698a
HFCS 22c 498a 380d 136d 530c 474c 0230a 643a 715a
SEMd (^) 19 058 0038 0026 108 99 0003 087 090
Flour B
Control 45a 395d 555a 191a 848a 664a 0194c 482c 486d
Dextrose 37b 425c 495b 187a 627b 519b 0210b 502b 573c
LG 34bc 473b 495b 147b 629b 530b 0224a 563a 635b
IS 30cd 487ab 505b 148b 582c 479c 0228a 525b 687a
HFCS 28d 498a 500b 147b 564c 472c 0220ab 580a 705a
SEMd (^) 15 054 0034 0022 93 124 0003 089 098
a Values for a particular column and for a particular our followed by dierent letters dier signicantly (P\005).
b Dierent type of reducing sugars added at 20 g kg~1 level.
c ABEV, Apparent biaxial extensional viscosity; LG, liquid glucose; IS, invert syrup; HFCS, high fructose corn syrup.
d Standard error of the mean at 15 degrees of freedom.
Increasing the amount of added sugar (from 250 to
350 g kg~1) made the dough softer as indicated by the
increase in the compliance value from 359 to 498% for
a dough made from our A. Incorporation of dierent
types of reducing sugarsin much smaller amounts
increased the compliance values to a similar extent.
Elastic recovery diminished with increase in sugar
levelevidently because of its inuence on the develop-
ment of gluten. However, at comparable sugar levels,
the elastic recovery was greater for our B than for
our A. Addition of any type of reducing sugar
decreased the elastic recovery to a similar extent.
Apparent biaxial extensional viscosity (ABEV) varied
with the amount of sugar used; it declined from
254 ]105 to 141 ]105 Pa s when sugar level was
increased from 250 to 350 g kg~1 (Table 2). This is
because of the tenderising eect of sugar on dough.
Among the dierent types of reducing sugars, liquid
glucose, invert syrup and high fructose corn syrup
decreased the ABEV to a greater extent than dextrose.
This may be due to the higher concentration of sugar in
the solution, and the consequent increase in the volume
of the liquid phase, when syrups were used.
When sugar content was increased from 250 to
350 g kg~1 the consistency was brought down from 866
to 616 N s, and hardness from 814 to 512 N (Table 2).
This is analogous to the observations we have made
with regard to other rheological measurements. Though
dierent reducing sugars decreased the consistency and
hardness to a similar extent, the absolute values were
lower than those of control dough (Table 3).
Cohesiveness of the dough as measured by the
Instron increased with increase in sugar level, and also
on incorporation of the reducing sugars, due to greater
amount of sugar going into solution. This was true for
both ours. It is interesting to note that the ABEV of
biscuit dough decreased, while the cohesiveness
increased. In the case of biscuit dough, the cohesiveness
results from smearing fat through the our and sugar
and wetting the mixture (Olwenik and Kulp 1984).
Adhesiveness as well as stickiness of the dough as
measured by the Instron increased with increase in
sugar level ; and they increased still further when
reducing sugar was incorporated. This was evidently
because of the sticky nature of the syrup, and also
because of more sugar going into solution. A similar
observation had been made earlier by Curley and
Hoseney (1984), when part of the sucrose was replaced
with high fructose corn syrup in cookie dough.
An increase in the sugar level, or addition of dierent
types of reducing sugars, resulted in a reduction of the
Farinograph consistency of the doughs (Fig 2). Elas-
ticity decreased with increase in sugar level, and on also
when dierent reducing sugars were added; there was
no appreciable dierence among the reducing sugars in
this respect (Fig 3). However, no dierence was
observed between the ours A and B. MTI depended on
level of sugar and decreased with increase in sugar level.
Quality of biscuits
Spread of biscuits increased from 52 to 557 mm with
increase in the sugar level, which is in agreement with
388 R Sai Manohar, P Haridas Rao
Fig 2. Eect of sugar level on the Farinograph characteristics
of biscuit dough. our Aconsistency; ], our K,
Aelasticity; 0, our AMTI; our B >,
consistency; o, our Belasticity; and , our
BMTI.
earlier reports (Smith 1972; Chandra Shekara et al
1986). Additional incorporation of any type of reducing
sugar increased the spread as compared to the control ;
the increase in spread was hardly aected by the type of
reducing sugar added. This trend was similar in the case
of both ours A and B; however, the absolute values
were lower for our B at every sugar level, and for every
type of reducing sugar added (Tables 4 and 5). This was
due to higher protein content in our B. Thickness also
Fig 3. Eect of reducing sugars (used at 20 g kg~1 our) on
the Farinograph characteristics of biscuit dough. our K,
Aconsistency; ], our Aelasticity; 0, our
AMTI; our Bconsistency; o, our B >,
elasticity; and , our BMTI.
increased with increasing sugar level ; but addition of
dierent types of reducing sugars made very little dier-
ence in this respect. Spread ratio was found to be
minimum, when additional invert syrup was added in
the formulation; however, it decreased with increase in
the level of sugar. The density and compression strength
of biscuits decreased with increase in sugar content.
TABLE 4
Eect of sugar on the physical characteristicsa of biscuits
Sugar Diameter T hickness Spread Density Breaking Compression W hiteness Colour dierence
( g kg~1) (mm) (mm) ratio (kg m~3) strength strength (%) (*E)
( g) (kg)
Flour A
250 520c 540c 9630a 6326a 1580c 1184a 318a 338c
300 540b 570ab 9474c 5420b 1985b 994b 306b 347b
350 557a 585a 9521b 5135c 2012a 892c 289c 359a
SEMb (^) 009 004 0029 21 107 14 027 025
Flour B
250 506c 525c 9638a 6372a 2284a 1786a 312a 342c
300 524b 565ab 9274c 5825b 2247b 1432b 300b 352b
350 544a 570a 9549b 5140c 2304a 1126c 284c 363a
SEMb (^) 009 003 0033 22 124 136 029 029
a Values for a particular column and for a particular our followed by dierent letters dier signicantly (P\005).
b Standard error of the mean at 9 degrees of freedom.
Rheological characteristics of biscuit dough 389
TABLE 5
Eect of dierent reducing sugars on the physical characteristicsa of biscuits
Sugar Diameter T hickness Spread Density Breaking Compression W hiteness Colour dierence
typeb (mm) (mm) ratio (kg m~3) strength strength (%) (*E)
( g) (kg)
Flour A
Control 540b 570b 9474a 5420a 1985b 994a 306a 347e
Dextrose 543b 575ab 9443ab 5348b 1988b 868bc 199cd 435bc
LG 545a 580a 9397c 5313b 2028a 846c 205bc 430cd
IS 543b 580a 9362d 5335b 2042a 884b 210b 424d
HFCS 547a 580a 9431b 5203c 1942c 813d 193d 440ab
SEMc (^) 008 003 0028 23 128 078 031 032
Flour B
Control 524c 565b 9274e 5825a 2247ab 1432a 300a 352d
Dextrose 536b 565b 9487a 5624b 2196c 1361b 195c 437ab
LG 539a 570ab 9456ab 5535c 2184c 1319cd 209b 424c
IS 538ab 575a 9357d 5597b 2224bc 1346bc 196c 435bc
HFCS 540a 575a 9391c 5430d 2092d 1286d 185e 445a
SEMc (^) 009 003 0027 21 112 11 030 028
a Values for a particular column and for a particular our followed by dierent letters dier signicantly (P\005).
b Dierent reducing sugars added at 20 g kg~1 level. LG, liquid glucose; IS, invert syrup; HFCS, high fructose corn syrup.
c Standard error of the mean at 15 degrees of freedom.
TABLE 6
Eect of sugar on the sensory characteristicsa of biscuits
Sugar ( g kg~1) Flour A Flour B
Surface Colour T exture Surface Colour T exture
250 85b 55c 140c 85b 54c 134c
300 92a 65b 165b 89ab 63b 152b
350 94a 85a 185a 93a 83a 180a
SEMb ( ^) 025 021 032 019 021 026
a Values for a particular column followed by dierent letters dier signicantly (P\005).
b Standard error of the mean at 15 degrees of freedom.
TABLE 7
Eect of dierent reducing sugars on the sensory characteristicsa of biscuits
Sugar typeb Flour A Flour B
Surface Colour T exture Surface Colour T exture
Control 92b 65c 165b 89a 63c 152c
Dextrose 94a 92b 185a 93a 92b 175ab
LG 94a 94a 188a 92a 95a 175ab
IS 95a 94a 186a 93a 95a 170b
HFCS 94a 95a 189a 94a 96a 180a
SEMc (^) 021 021 022 022 021 031
a Values for a particular column followed by dierent letters dier signicantly (P\005).
b Dierent type of reducing sugar added at 20 g kg~1 level. LG, liquid glucose; IS, invert syrup;
HFCS, high fructose corn syrup.
c Standard error of the mean at 25 degrees of freedom.
390 R Sai Manohar, P Haridas Rao
Addition of reducing sugars also brought about
decrease in these values; but the eects produced by the
dierent reducing sugars were similar (Tables 4 and 5).
Colour improved as indicated by the whiteness (%)
values which diminished with increasing sugar level.
Addition of reducing sugar at 20 g kg~1 level itself con-
siderably reduced the whiteness (%) values from 306 to
193210. Among the biscuits made with dierent
reducing sugars, high fructose corn syrup had the
maximum colour dierence value and minimum percent
whiteness value. This was true in case of both our A
and B.
Surface characteristics improved with increase in
sugar level or addition of reducing sugars (Tables 6 and
7). Even the biscuits made with 350 g kg~1 sugar had a
pale brown colour. However, incorporation of
20 g kg~1 reducing sugars imparted desired golden
brown colour and hence scored higher (Table 7).
Biscuits containing higher levels of sugar were crisper as
shown by higher textural scores.
CONCLUSION
The results indicate that sugar content in biscuit dough
inuences the various rheological characteristics such as
consistency, hardness and ABEV of the dough. Gluten
development was also aected by sugar levels, due to
sugar competing for water along with our. Sugars
made the dough more cohesive, adhesive and sticky, as
measured by an Instron, depending on the level of
incorporation. However, reducing sugars imparted a
desirable golden brown colour to the biscuits. The inu-
ence of the reducing sugars on the above rheological
characteristics depended on the physical state of the
reducing sugar; the syrups had a greater inuence on
the rheological characteristics of the dough as well as
on the colour of biscuits. The doughs made from the
above sugars were more cohesive, adhesive, sticky as
measured by an Instron and less viscous. They did not
aect the other rheological parameters. Among the dif-
ferent reducing sugars, high fructose corn syrup impart-
ed the best colour to biscuits.
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