2005 Volume 38 Issue 1 Pages 21-29
We have studied the microscopic structure of biscuits and revealed an acceleration mechanism of the spreading of the biscuit by egg yolk. We prepared dough containing emulsified fat with the yolk or an emulsifier, measured some physical properties (compression test, DSC measurement and relative density), and considered the spread and the inside structure of biscuit by microscopy.
The yolk, as well as the emulsifier accelerates the homogeneous dispersion of the fat in the dough and the binding of wheat protein with water in the dough. These phenomena increased the viscosity of the dough; therefore, we consider that the yolk markedly increases the spreading of the biscuit. As a result of the study of the water-yolk-fat emulsion we conclude that the function of the yolk depends on its emulsionc omponents.
