Biscuit baking: A review

• Published in: Food science & technology 2020-09, Vol.131, p.109726, Article 109726
• Main Authors: Arepally, Divyasree, Reddy, Ravula Sudharshan, Goswami, Tridib Kumar, Datta, Ashis K.
• Format: Article
• Language: English
• Subjects: Biscuit ingredients; Biscuit properties; Dough rheology; Modelling
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2020.109726

Bakery items captivated the consumers by their nutrition and the possibility to use during feeding programs and in disasters. Plenty of research on cereal science and technology provides an insight into the research efforts applied to the studies of bakery products. Among the cereal-based bakery products, biscuit occupies a notable position owing to numerous features. Biscuit making has progressed from a labour-intensive craft-based industry to the well-mechanized science-based industry. Biscuit serves as staple foods, luxury gifts, snacks, infant foods, dietary products, and dog and cat foods. This article presents a review of published literature on the studies carried out in developing the biscuit using different ingredients. Each ingredient plays a key role in biscuit making and so critically discussed. The effect of ingredients on dough rheology, physical, and textural properties of biscuit has been precisely explained. Studies on modelling related to the heat and mass transport during biscuit baking, the kinetics of browning are also critically reviewed. •Overview of ingredients for biscuit baking.•Effect of different types of baking technologies on the biscuit quality.•Summary of recent studies on biscuit baking produced with different ingredients.•Study on changes in physico-chemical properties of biscuit.•Approach to improve the baking system through mathematical modelling.