Effect of Rose Powder on Rheological Properties of Dough and Quality of Crisp Biscuits

The influence of rose powder on the rheological properties of dough and quality characteristics of crisp biscuit was studied. Rose powder(0%、5%、10%、15%、20%)was added to low gluten wheat flour. The properties of the dough were studied,including farinograph properties,tensile properties,solvent retention capacity(SRC)and texture characteristics. The results showed that the water absorption of the dough with rose powder increased,the stabilization time shortened,the formation time prolonged and the weakening degree increased,while the hardness of the biscuit dough increased and the stickiness decreased. Compared with the control group(0% rose powder),when the content of rose powder was 15%,the hardness,crispness,brittleness and chewiness of the biscuit were 1252.875 g,0.343 g/sec,10.667 g·sec and 1995.403 g,respectively. The highest sensory score of the biscuit was 85. The rose biscuit crispy with strong rose flavor.