Test baking of biscuits was carried out for blends containing
different levels of MPP according to the method of Leelavathi
and Haridas Rao (1993). The formula used was as follows:
200 g flour, 60 g sugar, 50 g shortening, 2 g sodium chloride,
0.8 g sodium bicarbonate, 3 g ammonium bicarbonate, 4 g dextrose,
4 g skimmed milk powder and 40e42 ml water. Sugar
and fat were creamed in a Hobart mixer (N-50) with a flat
beater for 3 min at 61 rpm (speed 1). Sodium bicarbonate, sodium
chloride and ammonium bicarbonate were dissolved in
water and added to the cream. Skimmed milk powder was
made into suspension with water and transferred to the cream.
The contents were mixed for 6 min at 125 rpm (speed 2) to
obtain a homogeneous cream. Sieved flour was added to the
above cream and mixed for 2 min at 61 rpm (speed 1). Biscuit
dough was sheeted to a thickness of 3.5 mm, cut using a circular
mould (51 mm dia) and baked at 205 C for 8e9 min. After
baking, biscuits were cooled to room temperature and were
packed in polypropylene pouches and sealed until further
analysis