Study On The Laboratory-making And Evaluating Method Of Short Biscuit

Studies were carried out to get the laboratory-making and evaluate methods of shortbiscuits. Based on the Chinese standard method, to study on developing a laboratory-methodusing different types of ingredients, formulations and processing methods, and applyingobjective methods (texture analyzer, color meter, and specific volume) and sensory evaluationto determine the quality of the Chinese short biscuits.We selected soft white sugar and shortening as the best ingredients in this study bystatistical analyses ([ANOVA] and [LSD]). The response surface method was applied todetermine the optimum formula for making Chinese short biscuits in the laboratory scale. Theformulation included300g flour,96g soft white sugar (S2),69g shortening, water (16%farinograph water absorption where one third of these water used to dissolve the leaveningagent, and others used to dissolve the sugar),0.21g sodium bicarbonate,0.9g ammoniabicarbonate,50g eggs, and13.8g maltose.Based on this formula, the recommended procedure of making Chinese short biscuits inthe laboratory scale were followed: a pin mixer instead of a spiral mixer with mixing timebased on the farinograph development time; no resting time require before rolling; using arolling machine instead of manual rolling, for5-6times for the weak flour and3-5times forthe medium flour at the roller gap of3mm; using the rotating oven, the baking temperatureand time were180℃and9min.We used sensory and instruments to evaluate the short biscuits. The correlation resultsindicated that among the hardness of short biscuit had negative effects on the sensory score，the length and width of short biscuits had positive effects on the sensory score，the thicknessof biscuits had negative effects on the sensory score. The correlation results also showed thatamong the physical characters of biscuits had not significant effects on the rheologicalproperties of the flour. The water SRC、Carbonate SRC、Sucrose SRC and AWRC of flour andthe length、width of biscuits had negative correlations，among the solvent retention capacityand alkaline water retention capacity and thickness of biscuits had positive correlations，except Lactic Acid SRC.