Effect of flour protein content on the utilization of shortening and cellulose in biscuits

Biscuits were prepared from eighteen different recipe formulations. The biscuits were made from flour containing 7.53%, 8.99%, and 10.05% protein with 30, 40, and 50 grams of shortening and 0 or 2.2 grams of microcrystalline cellulose (MCC). Biscuit quality was assessed by objective and sensory evaluation. The caloric content of the biscuits was also determined by bomb calorimetry.

No significant differences were detected in biscuit volume, crumb and crust color, or tenderness. The biscuits prepared with lower levels of shortening were moister than the biscuits prepared with higher levels of shortening. Wo significant differences were found by sensory panelists with regard to evenness of exterior color, aroma, evenness of cell structure, size of cell structure, interior color, center moistness, tenderness, biscuit flavor, or aftertaste. Flakiness and exterior color were found to be significantly different. Biscuits with added MCC were detected to be less flaky. Biscuits prepared from medium protein level flour and low-shortening with MCC were darker than high-shortening biscuits without MCC. High-protein, high-shortening biscuits with MCC were darker than medium-protein, high-shortening biscuits without MCC. The caloric content of the biscuits prepared with lower amounts of shortening was found to be significantly less than biscuits prepared with the higher levels of shortening. In conclusion, high quality biscuits can be produced from flour of varying protein content with less shortening and without the incorporation of MCC.