Microencapsulated high-fat powders in biscuit production

Effects of microencapsulated high-fat powders in the substitution of butter or margarine in block form on production properties and final product characteristics of semi-sweet, short dough biscuits were studied. Dough hardness was largely affected by the type of fat used, whereas higher protein concentrations in powders had a positive effect on the sheeting behaviour of the dough. Biscuits containing fat in encapsulated form developed a darker colour following the same baking conditions as for the standard products. Colour development was positively correlated to water activity levels in the biscuits. The addition of certain powders led to the production of thinner biscuits, which also appeared to be undesirably hard as measured during a snap test.