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Asked on 10.02.2018.

Short dough with oil

How can I achieve same stack height and texture when replacing solid shortening for oil in short dough (rotary moulded biscuits)?

Accepted answer
Answered on 07.03.2018.

If you substitute fat with Palm oil you need a good emulsifier to have homogeneous cream before you add wheat flour.  Otherwise oils will definitely makes the biscuit flat and hard.  Palm oil is the best source of saturated oil and will be cheaper than fat.  

You can try SSL (finamul 97) or SSL and GMS Combination Or Pure DMG.  All 0.3% max on total dough weight.   In all cases make a emulsion and add in cream stage then mix the wheat flour after making a homogeneous cream.  Definitely you will get better texture, bite, and volume as you desired.  

Answered on 06.03.2018.

oil is more effective than solid fat.. so I think you must reduce some fat content and increase the raising agents.

Answered on 07.03.2018.

Shortening plays a significant role in the spread of biscuit during baking that gives it a distinct texture and mouthfeel. This cannot be achieved with oil. Texture may be coarse and you cannot get the same thickness. However, by adjusting the sugar, water and leavening agents in the presence of an emulsifier in the dough, you may achieve satisfactory results.

Answered on 06.04.2018.

With oil you can achieve the same texture and stack height. 

Just try following 

You can replace 100% fat with oil just adjust sodium bicarbonate quantity. You have to reduce the amount of water a bit.

2nd option is to use 50%/50% fat oil ratio it will be effective as well. 

Just try it I have tried 100% oil in Molder recipes  that have good height and texture. Share ur feedback plz.

Answered on 17.04.2018.

Type of oil significantly influenced dough textural properties. Less solid fat in oil produces dough of higher density.

But Hardness measurement showed that biscuit produced with higher solid fat oil had higher breaking force, but this was not perceived when tested by sensory panel.

Despite using very different types of oil, the biscuit textures produced were not very different. This leads to the view that aeration, using the chemical leaveners and the matrix between the voids, is not dominated by the effects of the oil. Therefore, if the biscuit dough can be formed, the texture can be satisfactory regardless of the hardness of the oil.

This question is resolved.
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