Effect of oven types on the characteristics of biscuits made from refrigerated and frozen doughs


Dogan I.

FOOD TECHNOLOGY AND BIOTECHNOLOGY, cilt.44, ss.117-122, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 44 Konu: 1
  • Basım Tarihi: 2006
  • Dergi Adı: FOOD TECHNOLOGY AND BIOTECHNOLOGY
  • Sayfa Sayıları: ss.117-122

Özet

Characteristics of sugar snap and chocolate chip cookies, and hazelnut biscuits made from refrigerated and frozen dough were Studied. Doughs were stored at 4 degrees C for 6 weeks and at -18 degrees C for 6 months, respectively. Physical characteristics of the biscuit samples such as spread, baking loss, surface colour and density were determined. Dough colour was not affected by storage time and temperatures. Biscuit characteristics did not change significantly during storage. Spread ratio was significantly lower for the biscuits baked in the gas oven than for the biscuits baked in the electric oven. Biscuit dough can be refrigerated for 6 weeks, and frozen for 6 months. Results also suggest that unique quahty differences exist between the two ovens. For sugar snap cookies and hazelnut biscuits the electric oven without air circulation was better, while for chocolate chip cookies gas oven with air circulation was more suitable.