Effect of the various fats on the structural characteristics of the hard dough biscuit

Fat is of the most important ingredients in bakery products which contributes providing textural properties baking products, particularly biscuits. Three entirely different olein (canola oil), palmitic (PBF) and lauric (PKBF) based fats were applied to hard dough biscuits (HDBs) their structural characteristics evaluated. Results showed that significant differences (p < 0.05) found outcome tests. Confocal laser scanning colorimetry (CLSM) biscuit doughs highest least homogenous distribution particles PBF canola oil-based treatments. Moreover, experiments on revealed treated had lowering effect hardness (156.37 ± 14.52) springiness (0.91 0.02), while it increased cohesiveness (0.57 0.02) adhesiveness (?641.37 29.41). Physical tests also same direction as except for browning index (BI) was PKBF (26.98). image processing electron microscopy (SEM) images porosity expansion formation related treatment, oil fractal parameters define irregularities structure.