Question

Compare the time it takes to break down a piece of biscuit with water and to break down a piece of biscuit inside your mouth . What accounts for the difference in the breakdown of biscuit ?​

Answer 1

Answer:

Our focus is on the baking of good quality biscuits. The starting point must be an understanding of the ingredients and the baking process. The following section outlines the process, the changes that take place from the dough piece to the biscuit during baking and the factors that influence the baking process and the quality of the end product.

From the dough piece to the biscuit

There are three main changes which we will see as all biscuits are baked. They are the development of the biscuit structure and texture, the reduction in the moisture content, and the development of the colour. These changes overlap during the baking process, but it is useful to note that the formation of the structure and texture of the biscuit will take place in the first half of the biscuit baking oven, the reduction in moisture mainly in the middle of the oven and the colour in the final third of the oven.

Biscuit baking process diagram

Biscuit structure

Our aim is to bake a high quality biscuit. The following characteristics are important:

Texture – open, flaky, short, depending on the product

Density/volume – low density gives more volume and a lighter bite

Bite/mouth feel – crispiness, softness, smoothness, crunchiness...

Flavour – many flavours and fillings are heat susceptible and the protection of the flavours and texture of the fillings needs consideration for the baking process. For example, for a variety of soft doughs and cookies, a preference will be given for radiant heat, a longer baking time at a lower temperature

Biscuit baking process structure

Answer 2

Compare the time it takes to break down a piece of biscuit with water and to break down a piece of biscuit inside your mouth .

• The function of the digestive system is to take food into your body, break it down into individual macronutrients (proteins, fats, and carbohydrates) and micronutrients (vitamins and minerals), and then absorb those small bits and pieces of nutrients so the rest of your body can use them as fuel and raw materials for building tissues.
• When your saliva begins to break down your food, the taste buds on your tongue and on the roof of your mouth sense how the food tastes.
• Taste buds contain gustatory cells, which send taste signals to the brain.  
• This is how you sense the 5 basic tastes of food: sour, sweet, salty, bitter, and savory.
• Nerves in your nose, mouth, eyes, and throat let you experience the other qualities of food, like the heat of spicy.