Lincoln biscuit

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Lincoln biscuit
Lincoln biscuit.jpg
TypeBiscuit

A Lincoln biscuit is a type of circular biscuit of the shortcake variety, usually decorated on one side with a series of raised dots.

The McVitie's version had the word 'Lincoln' embossed on to the biscuit at the centre. Recently it has been difficult to obtain in the United Kingdom.[1]

Lincoln biscuits are still available in Irish supermarkets manufacturered by Jacob's. Despite losing popularity in recent years, the basic recipe has come under academic scrutiny[2][3] and commercial analysis. In 2004, Campden and Chorleywood Food Research Association set up a research project to

"understand the textural properties which influence consumer acceptance of short dough biscuits (e.g. Lincoln type): ingredient functionality will enable the hardness, crunchiness and breakdown properties to be varied and their acceptability measured." 08.02.04/365

In Argentina, Kraft Foods produces Galletitas Lincoln, rectangular Lincoln biscuits with the familiar dot pattern, under the Terrabusi brand name.

Bibliography[]

  • Baker, J.S.; Boobier, W.J.; Davies, B. Development of a healthy biscuit: an alternative approach to biscuit manufacture Nutrition Journal March 2006, 5:7 doi:10.1186/1475-2891-5-7[4]
  • Fearn T.; Miller A.R.; Thacker D.: Rotary moulded short dough biscuits Part 3: The effects of flour characteristics and recipe water level on the properties of Lincoln biscuits. Flour Milling and Baking Research Association Report (FMBRA) 1983, 102:8-12.
  • Lawson R.; Miller A.R.; Thacker D.: Rotary moulded short dough biscuits: Part 2. The effects of the level of ingredients on the properties of Lincoln biscuits. Flour Milling and Baking Research Association Report (FMBRA) 1981, 93:15-20.
  • Miller A.R.; Thacker D.; Turrell S.G.: Performance of single wheat flours in a small-scale baking test for semi-sweet biscuits. Flour Milling and Baking Research Association Report (FMBRA) 1986, 123:17-24.
  • Lawson R.; Miller A.R.; Thacker D.: Rotary moulded short-dough biscuits Part 4. The effects of rotary moulder control settings on the properties of Lincoln biscuits. Flour Milling and Baking Research Association Report (FMBRA) 1983, 106:9-17.

References[]

  1. ^ Sunday Telegraph Issue 2,391 8 April 2007 Letters to the Editor p24
  2. ^ Baker, J.S.;Boobier, W.J.; Davies, B. Development of a healthy biscuit: an alternative approach to biscuit manufacture Nutrition Journal March 2006 doi:10.1186/1475-2891-5-7
  3. ^ Lawson, R.; Miller, A.R.; Thacker D.: Rotary moulded short dough biscuits: Part 2. The effects of the level of ingredients on the properties of Lincoln biscuits. Flour Milling and Baking Research Association Report (FMBRA) 1981, 93:15-20.
  4. ^ Boobier, W. J.; Baker, J. S.; Davies, B. (15 March 2006). "Development of a healthy biscuit: an alternative approach to biscuit manufacture". Nutrition Journal. 5 (1): 7. doi:10.1186/1475-2891-5-7. PMC 1420319 – via www.nutritionj.com.

External links[]

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