{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/45172"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/45172","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Effect of flour protein content on the utilization of shortening and cellulose in biscuits","abstract":"Biscuits were prepared from eighteen different recipe formulations. The biscuits were made from flour containing 7.53%, 8.99%, and 10.05% protein with 30, 40, and 50 grams of shortening and 0 or 2.2 grams of microcrystalline cellulose (MCC). Biscuit quality was assessed by objective and sensory evaluation. The caloric content of the biscuits was also determined by bomb calorimetry. No significant differences were detected in biscuit volume, crumb and crust color, or tenderness. The biscuits prepared with lower levels of shortening were moister than the biscuits prepared with higher levels of shortening. Wo significant differences were found by sensory panelists with regard to evenness of exterior color, aroma, evenness of cell structure, size of cell structure, interior color, center moistness, tenderness, biscuit flavor, or aftertaste. Flakiness and exterior color were found to be significantly different. Biscuits with added MCC were detected to be less flaky. Biscuits prepared from medium protein level flour and low-shortening with MCC were darker than high-shortening biscuits without MCC. High-protein, high-shortening biscuits with MCC were darker than medium-protein, high-shortening biscuits without MCC. The caloric content of the biscuits prepared with lower amounts of shortening was found to be significantly less than biscuits prepared with the higher levels of shortening. In conclusion, high quality biscuits can be produced from flour of varying protein content with less shortening and without the incorporation of MCC.","abstract_html":"Biscuits were prepared from eighteen different recipe formulations. The biscuits were made from flour containing 7.53%, 8.99%, and 10.05% protein with 30, 40, and 50 grams of shortening and 0 or 2.2 grams of microcrystalline cellulose (MCC). Biscuit quality was assessed by objective and sensory evaluation. The caloric content of the biscuits was also determined by bomb calorimetry. No significant differences were detected in biscuit volume, crumb and crust color, or tenderness. The biscuits prepared with lower levels of shortening were moister than the biscuits prepared with higher levels of shortening. Wo significant differences were found by sensory panelists with regard to evenness of exterior color, aroma, evenness of cell structure, size of cell structure, interior color, center moistness, tenderness, biscuit flavor, or aftertaste. Flakiness and exterior color were found to be significantly different. Biscuits with added MCC were detected to be less flaky. Biscuits prepared from medium protein level flour and low-shortening with MCC were darker than high-shortening biscuits without MCC. High-protein, high-shortening biscuits with MCC were darker than medium-protein, high-shortening biscuits without MCC. The caloric content of the biscuits prepared with lower amounts of shortening was found to be significantly less than biscuits prepared with the higher levels of shortening. In conclusion, high quality biscuits can be produced from flour of varying protein content with less shortening and without the incorporation of MCC.","abstract_has_math":false,"creators":["Robertson, Katherine Anne"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Human Nutrition and Foods","degree_department":"Human Nutrition and Foods","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1988,"date_issued":"1988","date_published":"1988","updated_at":"2026-07-22T22:19:16Z","subjects":[],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-10132010-020159"],"render_values":[{"text":"etd-10132010-020159","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/45172","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Human Nutrition and Foods"]},{"key":"dc:creator","label":"Author","values":["Robertson, Katherine Anne"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T21:47:36Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T21:47:36Z","2010-10-13"]},{"key":"dc:date.issued","label":"Date","values":["1988"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Nutrition and Foods"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-10132010-020159"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/45172"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Biscuits were prepared from eighteen different recipe formulations. The biscuits were made from flour containing 7.53%, 8.99%, and 10.05% protein with 30, 40, and 50 grams of shortening and 0 or 2.2 grams of microcrystalline cellulose (MCC). Biscuit quality was assessed by objective and sensory evaluation. The caloric content of the biscuits was also determined by bomb calorimetry. No significant differences were detected in biscuit volume, crumb and crust color, or tenderness. The biscuits prepared with lower levels of shortening were moister than the biscuits prepared with higher levels of shortening. Wo significant differences were found by sensory panelists with regard to evenness of exterior color, aroma, evenness of cell structure, size of cell structure, interior color, center moistness, tenderness, biscuit flavor, or aftertaste. Flakiness and exterior color were found to be significantly different. Biscuits with added MCC were detected to be less flaky. Biscuits prepared from medium protein level flour and low-shortening with MCC were darker than high-shortening biscuits without MCC. High-protein, high-shortening biscuits with MCC were darker than medium-protein, high-shortening biscuits without MCC. The caloric content of the biscuits prepared with lower amounts of shortening was found to be significantly less than biscuits prepared with the higher levels of shortening. In conclusion, high quality biscuits can be produced from flour of varying protein content with less shortening and without the incorporation of MCC."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.medium","label":"Dc Format Medium","values":["BTD"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Effect of flour protein content on the utilization of shortening and cellulose in biscuits"]}]}],"canonical_facts":{"dc:contributor.department":["Human Nutrition and Foods"],"dc:creator":["Robertson, Katherine Anne"],"dc:date.accessioned":["2014-03-14T21:47:36Z"],"dc:date.available":["2014-03-14T21:47:36Z","2010-10-13"],"dc:date.issued":["1988"],"dc:description.abstract":["Biscuits were prepared from eighteen different recipe formulations. The biscuits were made from flour containing 7.53%, 8.99%, and 10.05% protein with 30, 40, and 50 grams of shortening and 0 or 2.2 grams of microcrystalline cellulose (MCC). Biscuit quality was assessed by objective and sensory evaluation. The caloric content of the biscuits was also determined by bomb calorimetry. No significant differences were detected in biscuit volume, crumb and crust color, or tenderness. The biscuits prepared with lower levels of shortening were moister than the biscuits prepared with higher levels of shortening. Wo significant differences were found by sensory panelists with regard to evenness of exterior color, aroma, evenness of cell structure, size of cell structure, interior color, center moistness, tenderness, biscuit flavor, or aftertaste. Flakiness and exterior color were found to be significantly different. Biscuits with added MCC were detected to be less flaky. Biscuits prepared from medium protein level flour and low-shortening with MCC were darker than high-shortening biscuits without MCC. High-protein, high-shortening biscuits with MCC were darker than medium-protein, high-shortening biscuits without MCC. The caloric content of the biscuits prepared with lower amounts of shortening was found to be significantly less than biscuits prepared with the higher levels of shortening. In conclusion, high quality biscuits can be produced from flour of varying protein content with less shortening and without the incorporation of MCC."],"dc:description.degree":["Master of Science"],"dc:format.medium":["BTD"],"dc:format.mimetype":["application/pdf"],"dc:identifier.other":["etd-10132010-020159"],"dc:identifier.uri":["http://hdl.handle.net/10919/45172"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Effect of flour protein content on the utilization of shortening and cellulose in biscuits"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Human Nutrition and Foods"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:16Z"}