SHORTBREAD

Authors

  • Akshay Londhe Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth
  • Rohit Nimbalkar College of Food Technology, Saralgaon
  • Sagar Kusal College of Food Technology, Saralgaon

Keywords:

Shortbread , cookie , baking

Abstract

Shortbread is a cookies, made from Maida, sugar, butter, and corn flour. Other ingredients like ground rice flour or for changing the texture of shortbread added sometimes flour. From original recipe made many more modern recipe . Shortbread made using vegetable fat (Fat spread) and butter and chemical leaving agent giving different texture, chemical leaving agent like baking powder. Shortbread cookies are crispy and crunchy in texture. A Britain woman named Mrs. McLintock originated Shortbread first printed recipe, in 1736. Shortbread is widely consume during Christmas , all around the world walkers shortbread brand are consume. Shortbread baking on 180°c to 220°c,For avoiding browning shortbread are baked on low temperature. After baked, it is look white, or a light golden brown. Shortbread are available in many shapes.

References

Abhichandani, H., Bector, B.S. & Sharma, S.C. (1995)Continuous ghee making system – design, operation and performance.Indian Journal of Dairy Science, 48(11), 646–650.

Benjamin (2007) Rheology and chemistry of dough. In: Pomeranz Y (ed) Wheat chemistry and Technology. (3rd edn), American Association of Cereal Chemists, Minnesota..

Helland MH, Wicklund T Narvhus JA (2002) Effect of germination time onalpha-amylase production and viscosity of maize porridge. Food ResearchInternational 35: 315-321. Link: https://goo.gl/ZCczw6

Hooda S, Jood S (2005) Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek fl our. Food Chemistry 90: 427–435. Link: https://goo.gl/DFMXiJ

Iwegbue CMA (2012) Metal contents in some brands of biscuits consumed in southern Nigeria. American Journal of Food Technology 7: 160-167. Link: https://goo.gl/y4uxc8

MM, Rao VG (1996) Influence of untreated, heat-treated andgerminated black gram flours on biscuits making quality ofwheat flour. J Food Sci Technol 33:53–56

Okpala, L, Okoli, E, Udensi E (2013) Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours. Food Science and Nutrition 1: 8–14. Link: https://goo.gl/cp9oPP

Singh (2008) Development of high protein biscuits from green gram flour manufactures. Applied Science Publisher Ltd., London, UK.

Published

2020-06-28

How to Cite

[1]
A. Londhe, R. Nimbalkar, and S. Kusal, “SHORTBREAD”, FASJ, vol. 1, no. 2, Jun. 2020.

Issue

Section

Product Information

Most read articles by the same author(s)