Abstract
A comparison was conducted between biscuits made with MCT (MCT-biscuits) and LCT (LCT-biscuits) regarding the physical properties of the dough and baked products, change in form during baking, and internal organization scanned through an electron microscope. Although MCT had lower viscosity than LCT, the dough of the MCT-biscuits showed higher maximum stress and maximum energy. The upward expansion of the MCT-biscuits was not as great as the LCT-biscuits in the early baking stage. The baked MCT-biscuits were smaller and proved higher in fracture parameters. The upward expansion is thought to have been due to gluten, and it is therefore suggested that there was a difference in quality between the glutens formed in MCT and LCT. The membrane produced by gluten inside the LCT-biscuits, was probably formed around bubbles. The MCT-biscuits showed tighter internal organization. It is concluded that MCT influenced the quality of gluten during preparation of the dough, and that the gluten was difficult to extend during baking, MCT therefore helping to produce smaller and harder biscuits.
