Ingredients influence the water level in biscuit and cookie doughs. This is because water content directly affects dough rheology, gluten development, and the handling characteristics of doughs and pastes.
1. Managing Gluten Formation
Biscuit and cookie doughs are formulated with low water levels to limit gluten formation, which is desirable for maintaining a tender texture.
Laminated pastes are an exception, as they tolerate slightly higher water levels to facilitate layering.
Adding water-absorbing ingredients like bran, fibers or non-wheat starches requires increasing recipe water, as they compete with flour proteins for water without promoting gluten development.
2. Water-Containing Ingredients
Ingredients like liquid eggs, milk products, and sugar syrups contribute water to the dough.
Their water content tends to soften dough and pastes, so the added water must be reduced accordingly.
Unlike cake batters, a precise water-sugar balance is less critical in biscuit and cookie doughs because of their inherently low moisture and reduced risk of starch gelatinisation.
3. Enzyme Use and Dough Recycling
Proteolytic enzymes are sometimes used to reduce dough elasticity and improve machinability.
In continuous production, trimmings from dough sheets are often reincorporated. Over time, the cumulative enzyme effect can over-soften the dough, requiring a reduction in added water.
4. Fat Levels and Water Compensation
Fat acts as a gluten inhibitor. Reducing fat levels can increase the risk of gluten development.
When fat is reduced, especially in low-sugar biscuits, it may be necessary to add a slight amount of extra water.
However, this must be done carefully, as emulsifiers used to replace fat do not offer the same gluten-inhibiting effect.
5. Aerating Agents
Achieving a uniform distribution of aerating agents (like sodium bicarbonate) is essential for consistent piece weight and structure.
The low water content of biscuit doughs makes this dispersion challenging.
A common practice is to dissolve the aerating agent in a small amount of water before mixing, ensuring better distribution.
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