SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR

Abstract

The purpose of this paper is to investigate some rheological properties (viscosity and swelling) and organoleptic characteristics of the biscuit dough consisting of the natural or alkalized cacao and carob. Natural or alkalized cacao and medium thermally treated carob increase the dough viscosity, and, in the case of both types of cacao, this effect is more significant than in the case of carob, which is caused by weaker extraction of water-soluble components from carob powder. In the case of natural or dark carob, the dough viscosity decreases with an increase in their contents because no additional dough structuring takes place with these additives. Dough swelling and porosity also depend on the additive’s nature. Alkalized and natural cacao increase swelling, porosity, and friability of dough. A similar, but weaker effect was registered for the medium-treated carob, while natural and dark carob decrease these organoleptic characteristics of dough and lower the consumer quality of confectionery. The medium-treated carob powder can be recommended as a cacao substitute for decaffeinated bakery items of other confectionery with special dietary requirements.

Keywords

• confectionery dough
• decaffeinating additives
• viscosity
• swelling
• porosity
• friability