INGREDIENTS USED AND THEIR ROLE
Flour/Maida:
It is the primary raw material. Most biscuits are prepared from flour which has low quantity of protein and superior spread ability/extensible gluten. Soft and medium hard flour (protein content 8-11%) are used which are important for gluten development that is responsible for:
• Less resistant to deformation
• More extensible
• Dough is less rubbery
Flour used in biscuit making should be free flowing, dry to touch, free from bran particles, creamy in color, free from musty flavor, rancid taste, fungal infection and other contaminants.
Sugar:
It plays very important role during manufacturing of biscuits. When creamed with plastic fats, it helps in corporation of minute cells in the mixture. Sugar
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Almost all the water added to biscuits dough is subsequently removed in oven but the quantity of water used may have an effect on the dough consistency that’s why tap water used is treated properly prior to use in dough making. In Parle biscuit, plant water is treated properly by soda lime process. In the method calculated quantities of lime and soda are mixed at room temperature.
• Water helps in homogenous mixing.
• It helps in gluten formation.
• It maintains texture of biscuits (hardness and softness).
• It affects the stack height of biscuits.
Mono acid calcium phosphate:
MACP is an acidic substance, which provides acidity to a certain extent i.e. it maintains acidity up to 4-4.5 pH for the proper growth of yeast.
• It is mainly used in cracker varieties.
• It is used to maintain acidity and pH of slurry.
Papain Powder:
It is a photolytic enzyme, which breaks the disulphide bonds of the gluten leading to comparatively softer and extensible dough.
Starzyme:
It is an amylolytic enzyme, which breaks down carbohydrates and produces alcohol and carbon dioxide as well as simple sugars like glucose and fructose and make the dough
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TAPPING MACHINE
Six such poly bags are placed in one such corrugated box and the box is passed through the tapping machine where they are tapped and then sent through a long diversion conveyer belt. This belt helps to transfer the box to the dispatch section directly. 90 boxes are arranged on pallet in the dispatch section, from where they are transferred to the various dealers all over the India and worldwide.
PARLE WAFERS & FULLTOSS
Potatoes used for making chips are stored in separate room (temperature less than the room temperature). In that room, unwashed and unpeeled potatoes are manually put in the machine, from where they move to De-stoner unit.
PROCESS LAYOUT:
De-stoner unit- wash potatoes in water.
Peeler unit- potatoes are peeled in this unit. It consists of 2 parts: Peeler and Screw. Trimming table- on this table, thick potatoes are manually cut into 2 using a knife.
Singulator- sends single potatoes (one by one) into machine. Two slices are attached to the singulator which cut potatoes into chips.
Slice washer shaker- chips are washed in fresh water.
Blancher
If we say that the right hand side in picture 1 is the potato, and the
It takes longer to break down the large molecules rather than the smaller molecules. This means that the yeast does not need to do any work when provided with small molecule foods such as glucose. The small molecule foods allow the yeast to respire easily. By already h... ... middle of paper ... ...
'Super-rich yeast, is ironized with 3 special kinds of iron which strengthen the blood, and add energy.'
...amb Water Gun Knife,” (Schlosser 130). The potatoes became fries and they are blanched, dried, fried, and then frozen. Inside the freezer is about 20 million pounds of frozen french fries ready to be shipped and sold (Schlosser 131).
We cut three potato chips to an equal length and then we set up 3
The 100% solution is sodium chloride dissolved in water (salt water). This will be referred to as the 100% solution from now on. But the type of solution is not important as osmosis is all about differences in concentrations. The output variable will be the weight of the potato chips, the movement of the water into and out of the potato. Osmosis is the diffusion of water through a semi-permeable membrane from high concentration of water to low concentration of water.
cork borer and a ruler. I will keep the potato chips the same size in
Type of tissue- this will be controlled by using only one type of tissue, which is the potato
the same brand of potato. By doing this I will make it a fair test.
However, the solution could be more water than salt so the water from the solution could be more concentrated than the water inside the potato cells. If so then In theory the water in the solution should diffuse into the potato. cells and increase in mass. Apparatus: Potato to perform the experiment on. Thin metal tube to cut potato chops with.
Its many contains disulphide bonds, which make it an extremely stable protein. References Website’s used :. www.Intelihealth.com - www. Inteli www.dentistry.leeds.ac.uk/biochem/lectures/nutrition. www.healthy.net/library/books/haas/funct.htm.
In order to assess the traits of a potential target market and the various trends and influences of the biscuit industry an interview with a member of one of the potential target markets will be analysed to identify the problems found within the market, motivations behind biscuit buying and the general wants and needs of this target market. This report focuses on primary research in the form of an interview that aims at discovering the specific issues and decisions made by individuals at each step of the consumer decision making process. The interview focuses on current trends within ...
water in the potato, then the water will go out of the potato and into
This means that the height of the froth will increase. Then the sand is sanded. The froth is produced due to the gas as it bubbles from the potato slice. This gas is given off as a waste product from the reaction where H2O2 (substrate) breaks down the enzymes in the potato. If I were to roughly plot a graph for the reaction, it would look like.
Food advertisements, supermarket displays, and restaurant menus increasingly highlight foods, particularly bread, as being gluten-free. Gluten consists of two proteins, gliadin and glutamine, which combine and help produce light and fluffy bread (Lord, 2012). Wheat is bred for its high gluten content which serves efficiently well for all bakers and chefs. Today, gluten is becoming a problem in society since allergic reactions to the protein have increased. Bread is a worldwide staple food and gluten is a predominant aspect within the dough mixture. Gluten free bread is basically fixed as it was thousands of years ago without the fermentation of yeast and the mixture of sourdough.