Study on temperature and time effect in baking on the shelf life of soft dough biscuit
Nasrin Naher Tarin, Mahmudul Hasan Sohag, Parves Mosharof, Nazmul Hasan Romi, Shahinur Islam, Md Alamgir Hossain, Md Ruhul Amin, Md Al-Amin Miah, Jahidur Rahman, Abdullah As Sad
Baking is not usually thought of as chemical industry, but it relies on the interactions of various chemicals in flour and other substances used to make it and thus is chemically based. The aim of this study was to investigate the effects of temperature and time in baking on the shelf life of soft dough biscuits. In this procedure and formulation we kept temperature at 195, 220, 235, 240, 230, 234 in the 1st, 2nd, 3rd, 4th, 5th, and 6th burner respectively, and passing time was 4 minutes in total, thus we obtained moisture below 5%, which has 06 months shelf life with indicated high quality. The biscuits baked at lower temperatures and for the longest time had the lowest moisture. Meanwhile, higher temperature takes less baking time, while lower temperature takes longer baking time. The increase or decrease in combination of time and temperature was adjusted with the speed of the conveyor belt of the oven. The study also explained the mode of heat transfer in the oven during the baking process.