Masters Theses
Date of Award
5-1989
Degree Type
Thesis
Degree Name
Master of Science
Major
Food Science and Technology
Major Professor
Carol A. Costello
Committee Members
Frances E. Andrews, Marjorie Penfield
Abstract
Rolled biscuits were prepared with 0, 14, 28, and 42% wheat bran substituted for flour and 0, 20, 40, and 60% polydextrose substituted for hydrogenated shortening. Effects on physical and sensory characteristics of biscuits containing 16 combinations were determined with response surface methodology. Wheat bran decreased volume and produced harder, gummier, and chewier biscuits. Panelists indicated crumblier, drier, and chewier biscuits as bran level increased. Unlike wheat bran, polydextrose increased volume and decreased hardness. Panelists scored biscuits made with polydextrose as more moist, but no more chewy than biscuits made without polydextrose. Polydextrose appeared to impede some of the negative effects wheat bran produced on biscuits. Thus, in some combinations, wheat bran and polydextrose increased the fiber content and limited the fat and calories of biscuits without negatively affecting biscuit characteristics.
Recommended Citation
Stanyon, Pamela J., "Physical and Sensory Properties of High-Fiber, Reduced-Fat Biscuits. " Master's Thesis, University of Tennessee, 1989.
https://trace.tennessee.edu/utk_gradthes/4090