Case Study Of Biscuit

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Chapter-1 Introduction Biscuit is the one of the oldest bakery snack item, consumed by all age groups. It is a product with better shelf life and one of the most liked bakery product by the urban as well as rural consumers. In India biscuit industries are pegged at 3,000 crores of which the unorganized sector accounts as much as 35 %. India is the one of the largest biscuit producer country in the world and last few years have witnessed substantial…show more content…
It is best suited to bakery products not using yeast, including cookies, muffins, bagels, etc. Baked Products Okara contains about 14.6% soluble fiber on a dry weight basis, versus 4% in wheat bran. Some tofu shops are connected to bakeries because okara can be used in a variety of western-style baked products. It not only adds natural fiber and protein, but also gives a unique crumbly texture to breads, muffins, pancakes, donuts, brownies, fudge cookies, okara granola, okara and tofu gingerbread, and okara and grain burger. Recipes were offered in “The Book of Tofu” (Shurtleff et al., 1975). However, the amounts of okara added were not high (usually lower than 10% fresh okara) (Shurtleff et al., 1975). Khare (1995) fortified biscuits with okara and found a supplement of 60% (by weight) of fresh wet okara, or about 12% of okara on dry basis, was the most…show more content…
Kinsella (1976) defined protein functionality as those physical and chemical properties which affect the behavior of proteins in food systems during processing, storage, prepration and consumption. Proteins are linked to functional properties such as solubility, water binding, gelation, foaming and color, whereas starch is associated with solubility, swelling, water absorption, viscosity, and gelatinize (Bressani, 1985). Functional properties are physicochemical properties that give information on how a food ingredient will behave in food system. The functionality of plantain and okara flours can logically be attributed to its chemical components as determined by raw materials processing and storage conditions. Properties such as solubility, viscosity, water and fat binding, emulsification, foaming and gelation are of general interest (Hermansson, 1979). The method of Okaka and Potter (1977) with some modifications was used for determining the swelling capacity of okara and plantain flours. Foaming capacity and foaming stability were determined as described by Narayana and Narasinga Rao, (1982) with slight modifications. Fracture strength of biscuits was measured with the help of Texture Analyzer (model TA-XT2i, Stable Micro systems, Haslemere, U.K) using a 3-point Bending Rig and 5 kg load cell. Biscuit samples were analyzed for

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