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Developments in Food Engineering pp 134–136Cite as

The Influence of Moisture Content on the Failure Mode of Biscuits

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Abstract

Friability is a salient textural characteristic for most fresh biscuits. Its loss during storage because of moisture absorption is a major cause of rejection by consumers of these baked products (1). It may therefore result of great interest to identify a water content limit at which the textural quality of biscuits becomes organoleptically unacceptable.

This paper presents the failure behaviour of biscuits at various moisture contents. The relationship between consumer acceptance and the evolution of mechanical properties of biscuits is discussed.

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Reference

  1. Kats, E.E. and Labuza, T.P., Effect of water activity on the sensory crispness and mechanical deformation of snack food products. J. Food. Sci., 1981, 46, 403–409.

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  2. Bringiotti, R., Prodotti da forno tipo biscotteria: messa a punto di metodologie di carattere fisico per la valutazione dei parametri di qualita’ del prodotto. Thesis, University of Milano, 1992.

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  3. Romano, V., Demma, G., Acierno, D. and Masi, P., Rheological behaviour of low moisture bakery products. In: Engineering and food. Proceedings ICEF 5, Cologne, 1989. W. Spiess and H. Schubert (eds). Vol. 1: Physical properties and processes. Elsevier Sci. Pub. Ldt, Barking, England, 1990, pp. 89–97.

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Author information

Authors and Affiliations

  1. DISTAM, Universita’ degli Studi di Milano, via Celoria, 2, 20133, Milano, Italia

    L. Piazza, R. Bringiotti & P. Masi

  2. Istituto di Industrie Agrarie, Universita’ degli Studi di Napoli “Federico II”, Parco Gussone, 80055, Portici (Napoli), Italia

    P. Masi

Authors
  1. L. Piazza
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  2. R. Bringiotti
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  3. P. Masi
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Editor information

Editors and Affiliations

  1. Department of Bioengineering, Faculty of Engineering, Yokohama National University, Tokiwadai, Hodogaya-ku, Yokohama 240, Japan

    Toshimasa Yano (Professor Emeritus, University of Tokyo) (Professor Emeritus, University of Tokyo)

  2. Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-01, Japan

    Ryuichi Matsuno

  3. Department of Agricultural Chemistry, Faculty of Agriculture, University of Tokyo, Yayoi, Bunkyo-ku, Tokyo 113, Japan

    Kozo Nakamura

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© 1994 Springer Science+Business Media Dordrecht

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Piazza, L., Bringiotti, R., Masi, P. (1994). The Influence of Moisture Content on the Failure Mode of Biscuits. In: Yano, T., Matsuno, R., Nakamura, K. (eds) Developments in Food Engineering. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2674-2_37

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  • DOI: https://doi.org/10.1007/978-1-4615-2674-2_37

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6149-7

  • Online ISBN: 978-1-4615-2674-2

  • eBook Packages: Springer Book Archive

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