الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Biscuits are the most popular bakery products consumed by all levels of society. This is mainly due to its ready to eat nature, good nutritional quality, and availability in different varieties and affordable cost. It contains wheat flour, sugar, fat, water and salt as main components in a soft dough biscuit formulation. Wheat flour constitutes the basic ingredient for biscuit production because of its gluten proteins, which are not present in flour of other cereals. Gluten protein forms elastic dough during baking and gives high organoleptic quality to the finished product.
It is not possible to manufacture biscuits without producing some scrap, or biscuits which do not measure up to the standard demanded. Biscuits unsuitable for sale should be grinded and returned for incorporation in similar mixings. Biscuit scrap should be stored in airtight containers until required.
Since biscuit is a hygroscopic food product, that generally tends to absorb water vapor from surrounding environment and susceptible for fat degradation process by hydrolytic rancidity. Moreover, in dry bakery products like biscuits, the deterioration during storage is mainly caused by lipid oxidation and resultant oxidative rancidity.
The most important characteristics of the quality of biscuits produced from any ingredients is its appearance, including shape, size and color, as consumers can easily be influenced by the appearance of food products.
Therefore, the objective of this work was to produce sweet biscuits at BiscoMisr, El-Seyouf plant, Alexandria, from wheat flour blended with various levels of biscuit scrap and determine the proximate chemical composition, physical and the rheological properties of produced biscuits. Moreover, chemical and microbiological studies were carried out during storage of prepared biscuits.
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