1 / 21

The effect of fat & sugar on biscuit quality

The effect of fat & sugar on biscuit quality. Bakery products map. 80. Puff Pastry. Low Ratio Cake. 100 x Ratio Fat: Flour. 60. High Ratio Cake. Short Pastry. High Ratio Fruit Cake. Soft Cookie. 40. Low Ratio Fruit Cake. Shortbread. Short dough biscuits. Cream crackers. Sponge.

cameron-white
Download Presentation

The effect of fat & sugar on biscuit quality

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. The effect of fat & sugar on biscuit quality

  2. Bakery products map 80 Puff Pastry Low Ratio Cake 100 x Ratio Fat: Flour 60 High Ratio Cake Short Pastry High Ratio Fruit Cake Soft Cookie 40 Low Ratio Fruit Cake Shortbread Short dough biscuits Cream crackers Sponge 20 Hard dough biscuits Bread Ginger snaps Hamburger Buns 0 20 40 60 80 100 120 100 x Ratio Sugar: Flour

  3. Sweetener Bulking agent Development of colour Enhances flavours Assists with moisture retention Preservative, anti- bacterial properties Fermentation food (crackers) Provides texture forms glass in the product The Role of Sugar

  4. Sugar in Biscuits SWEET BISCUITS 20 - 45% SEMI-SWEET BISCUITS 20 - 30% CRACKERS 0 - 15%

  5. For structure and dissolving properties Powdered Caster Extrafine For flavour, colour and humectancy Brown Sugar Invert Sugar Syrup Syrups & Treacles Sugar Types in Biscuits • For surface decoration • Granulated • Medium • Pearls

  6. Relative Sweetness of Sugars SugarRelative Sweetness Sucrose 1.00 Fructose 1.70 Dextrose 0.80 High DE Glucose Syrup 0.65 Regular Glucose Syrup 0.30 Lactose 0.27

  7. Importance of Sugar Particle Size • Rate of dissolving during mixing maximum sugar needs to dissolve in the available water. Sugar competes with starchy materials • Spread control smaller sugar particle size increases dough piece flow(they dissolve/melt quickly) • Appearance large crystals remain intact on biscuit surfaces through the baking process.

  8. Coarse Crystal750 Medium SelectGran Non-Pareil Fine Organic StdGran ExtraFine Caster 0 500 1000 1500 2000 Particle Size Range (microns) Screened Sugars

  9. Speciality Sugars • Icing sugar/powdered sugar (milled) - used in short doughs and also cream fillings • Large crystals/nibbed sugar - surface decoration • Brown sugars - flavour contributor and also adds softness to American style cookies • Liquid sugars - rarely used in biscuits as 33% water content, have limited physical properties • Invert syrup (golden syrup/treacle) - increased moisture retention in soft cookies, assists surface browning.

  10. Sugar – in Filling Creams • Types of sugar • Pulverised • Icing • Functions Mouthfeel - Particle Size Provides bulk and taste

  11. Sugar Conclusions • Sweetens, changes texture and provides colour • Increases starch gelatinisation temperature • Spread control larger particle size smaller particle size decreases dough piece flow increases dough piece flow

  12. THE IMPORTANCE OF FAT

  13. Moisture Aeration and stability Enriching Emulsifying Structural Colour Improves perceived crumb freshness Reduces staling rate Main functional properties

  14. Sources of fat • Marine - Salmon, herring, cod • Animal - Butter, lard, tallow • Vegetable - Rapeseed (canola), soybean, palm, sunflower, cottonseed, corn, nut

  15. FATS 100% Fat Difficult to change properties Less versatile in use MARGARINE Blend of fat, water and emulsifiers Emulsification and creaming properties can be varied Wider application range Fats & Margarine

  16. Solid Fat Content - SFC • SFC is a measure of fat hardness • SFC determines how fast the fat melts in the mouth and whether there is a greasy aftertaste • The oil blend used determines the solid fat content • Fats with higher SFC will aerate more than those with low SFC

  17. Why solid fat is important? Water, fat, protein Gas Gas Oil at surface Fat at surface

  18. SFC’s of some fats

  19. Typical specification Appearance - clear and bright Odour - free from rancid and foreign odours Flavour - free from rancid/foreign flavours Colour - 4.0 red/40 yellow max. FFA - 0.1% maximum (as oleic acid) PV - 1.0 meq/kg max. SFC - N20 28%, N30 10%, N35 5%, N40 1.5% max.

  20. Conclusions • Oils and fats are highly processed materials • They play a key role in all bakery products • Specifications must take into account: - Physical properties - Nutritional properties - Consumer attitudes - Cost

  21. Station Road Centenery Hall Chipping Campden Coopers Hill Road Gloucestershire Nutfield GL55 6LD Surrey RH1 4HY Tel: +44 (0)1386 842000 Tel: +44 (0)1737 822272 Fax: +44 (0)1386 842100 Fax +44(0)1737 822747 www.campdenbri.co.uk www.bri-advantage.com

More Related