The effect of surfactants on multigrain incorporated short biscuit dough and its baking quality

The effect of amphoteric (lecithin), non-ionic (GMS) anionic (SSL and DATEM) surfactants at 0.25, 0.5 and 1% level on short biscuit dough containing multifaceted protein matrix due to the presence of multigrain and biscuit baking quality were carried out. The dough texture profile analysis (TPA), biscuits physical, textural, microstructural and sensory properties were studied to select the suitable surfactant for multigrain biscuits. Surfactants significantly (P ≤ 0.05) decreased the TPA dough hardness to varying levels from 91.63 N for control to 69.23 N (lecithin), 67.06 N (GMS), 78.93 N (SSL) and 81.13 N (DATEM) respectively at the 1% level. The springiness of the dough increased with the addition of surfactants indicating increased dough strength by interacting with protein and starch. Lecithin and GMS significantly affected all the color parameters, whereas SSL and DATEM did not show any considerable difference even at the 1% level. Biscuit weight, thickness and breaking strength decreased and diameter, spread ratio increased with the addition of surfactant. GMS showed maximum improvement in spread ratio and breaking strength even at 0.25% (10.05) and 0.5% (10.65) level compared to other surfactants at the same level. SEM studies indicated that addition of lecithin and GMS, starch granules appeared partially gelatinized, whereas SSL and DATEM improved the continuity of protein matrix and intact starch granules are embedded on it. Sensory studies indicated that among different surfactants, GMS at 0.5% level showed maximum improvement in all the sensory parameters and these biscuits had golden brown color, smooth surface, crisp texture and highest OAA.