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.

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Food Science Commons

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