Minerals content the results reported that when increasing fortification of garden cress during preparation biscuits the minerals contents were increased gradually Rolled biscuits were prepared with 0, 14, 28, and 42% wheat bran substituted for flour and 0, 20, 40, and 60% polydextrose substituted for hydrogenated shortening. Expansion in diameter (1.059 to 1.280) and spread ratio (5.73 to 6.78) was decreased with increased proportion of carrot powder in all three types of biscuits. Physical parameters of biscuits were measured with a digital micrometer screw gauge while spread ratio was calculated by AACC, 1967 method as follows: IV. Doughs were stored at 4 °C for 6 weeks and at –18 °C for 6 months, respectively. The weight of biscuits produced from flour blends was considerably low compared to the sample A. doi: 10.1016/j.heliyon.2019.e02479. 2.6.1. Flour. The mean values of physical characteristics of wheat are presented in Table (2) and Figures 1 -5. composition was analyzed, along with the physical properties and color. Physical and textural properties of honey biscuits Within the selected factor levels several impor-tant quality parameters were analyzed. The analysis was carried out in triplicate. characteristics of beta carotene rich biscuits. It is a dessert that uses milk as the The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits Heliyon . The dough was sheeted to 4 mm height biscuits which were baked in an air circulation oven at 190 ± 2°C for 8 min. Since the cookies made with 7.5 % SPI and WPC were considered optimum, these were treated with emulsifiers - GMS, SSL and LEC to further improve the quality of cookies. The surface plots were defined by … The effect of pea flour incorporation to wheat dough (substitution levels 0, 10, 20 and 30 %) on the rheological properties, physical characteristics and sensory parameters of cracker biscuits … The biscuits were cooled for 30 min at room temperature and stored in low density polyethylene packs before further analysis. Physical Properties of Biscuits The result of the physical properties of biscuit samples is shown in Table 7. Figures 2-4 il-lustrate the results for spread, hardness and fractura-bility by using three-dimensional interaction surface plots. The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Quality characteristics of biscuits made from wheat and African breadfruit (Treculia africana) ABSTRACT Composite biscuit was made from breadfruit/wheat flour. To these ingredients, various small ingredients may be added for leavening, flavour and texture. 1.1. The breaking hardness of biscuits with carrot powder only and with carrot the physical properties and sensory characteristics of horse gram flour biscuits. Therefore, the amount of protein addition seemed to be important to the texture . In this study, different proportions of F-SDF were added to the flour to make biscuits, and the effect of F-SDF on the physical properties and starch digestion characteristics of biscuits were investigated, which could provide theoretical and practical basis for the development of biscuits with beneficial properties. Characteristics of sugar snap and chocolate chip cookies, and hazelnut biscuits made from refrigerated and frozen dough were studied. Biscuits were shaped by cutting with a cutter of 51 mm diameter and baked on an aluminium tray at 205 °C for 10 min. physical properties, nutritional composition and sensory characteristics. 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