Abstract
Sandwich biscuits are mainly made with shortening sandwich filling of a short plasticrange. During the transportation of the products, these are occasionally torn off, owing to Some stresses.
Although this trouble may be caused by many factors, the quality of shortening employed is one of the most important factors.
With the increase of temperature, the filling becomes soft, and losses its activity as thecementing material of two biscuit pieces. The tearing tester for sandwich biscuit pieceswas designed, and with this, the Act Drs affecting the tearing forces and also the relation ship between this force and its sensory evaluation were researched.
For biscuits, the limiting value for contact force was found to be 80-90g/cm2 and, inthe case of 70 g/cm2 or below, the filling was unsuitable and the separation of the pieceseasily occurred.
From the results obtained with this tester, it was concluded that, for the preparation of the filling composed of shortning and powdered sugar (1: 2), the use of shortening of morethan 30 SCI (Solid Content Index) was inevitable.
