Quality control in biscuits

Quality control is about inspecting products and trying to take the defective products out. The alternative is a thing called quality assurance. This isn't about inspection, its about putting business processes in place that assure the quality of outputs. Quality control and quality assurance sounds similar but they are quite different.

1. Quality control with cookies and biscuits Suja.S 2017027051

2. Quality Control vs Quality Assurance Quality control Based on inspection Takes defects out Quality assurance Based on processes Builds quality in

3. Definition of quality control: The process of inspecting products to ensure that they meet the required quality standards.

4. Quality control - overview Traditional way of managing quality Involves checking and reviewing output Maily about “detecting” defective output-rather than preventing it Usually requires sampling Spots and removes sub-standard output Can be very costly

5. Quality control and inspection Three main points in operations with inspection is used in quality control When products are finished - takes place before products are despatched to customers. When raw materials are received prior to entering production Whilst products are going through the production process

6. Quality control and production of parle biscuit products

7. Process at a glance Raw materials unloading Premixing & creaming Mixing Forming Baking Puffing zone Baking zone Colouring zone Cooling conveyor Packaging

8. Raw materials Wheat flour Sugar Refined bleached and de-odourised palm oil Invert syrup Leavening agents (503 baking powder) Skimmed milk powder Salt Sodium meta bisulphate

9. Wheat flour Types of wheat flour: strong flour & weak flour. Strong flour mainly used in bread making and fermented biscuits such as crackers. Soft wheat flour with low protein content is used for all biscuits,cookies. It contain protein =8.5 - 10.5% It contain gluten which is a viscoelastic protein mass. It is a mixture of of Gliadin and glutenin which is responsible for the rheological properties of dough. Gliadin behaves mainly as viscous liquid when hydrated and confers extensibility and allow the dough to rise during fermentation .

10. Testing of wheat flour Moisture content:range 11-13% Total ash content: 1% max Acid insoluble ash: 0.1% W.A.P: range 8.5-10.5% Sedimentation value Acidity: 0.065% max Ph of flour Sieve test

11. Suger Imparts in browning reaction during baking,which causes surface colouration. Imparts taste in biscuit. Flavour enhancer in biscuit. Imparts structure and hardness in biscuits. As a nutrient in fermentation. As a decoration on the surface of biscuits. TEST:retention value of sugar.(40-50%)

12. Invert syrup Used in gluco biscuit to provide glucose and fructose. Sweeter than sucrose and retain the moisture. Are less prone to crystallization. TEST: Brix-80 approx Ph

13. R.B.D palm oil Refined,bleached and de-odourised crude palm oil. It has high beta-carotene content. High oxidative stability and lower cost. Reasonable replacement of trans fat. Important role in creaming. TESTS: FFA content : range 0.05-0.1% Iodine value : range 47-56 Peroxide value : Range 0.7-1.25 m eq. Melting point: 35-37°C

14. Sodium meta Bi-sulphate Used in very small quantities to modify the gluten quality chemically. It behaves as a reducing agent through the liberation of SO2 gas when in solution. It causes the gluten to become more extensible & less elastic,therefore reduces the shrinkage of dough pieces as they are baked. Other than sodium meta bisulphate,sodium carbonate and ammonium bicarbonate acts as self contained leavening agents. And helps in adjusting the acidity of dough and taste of biscuits. And maintains the stack height of biscuits.

15. Finished biscuits quality MOISTURE CONTENT 1.4 TO 1.8% TOTAL ASH 1% ACIDITY <0.065% STUDY RHEOLOGICAL PROPERTIES USING TEXTURE PROFILE ANALYSER. WEIGHT WATER ACTIVITY

16. General tests performed to maintain Quality control Moisture test (by oven method/IR moisture meter) Flour colour (by kent-jones &martin flour colour grader) Granularity (using sieves) WAP/WAC test Gluten test Acidity Sedimentation value Fermentation value DRC test-(dough rising Capacity) Soluble extract Carbohydrate/ sugar% Fat estimation Protein content Starch estimation (by acid hydrolysis method) Total ash & acid insoluble ash Crude fiber Ph Rancidity Maltose figure Bleach value/ Petrol number Falling number test Rheological study Different microbiological study Finished product testing/Packaging materials testing

17. Instruments used for testing

18. Continued....

19. Some problems With quality inspection Costly Often at the end of the production Process.i.e potentially too late. Often Not compatible with modern Production systems.