Lincoln biscuit
 | This article's tone or style may not reflect the encyclopedic tone used on Wikipedia. (September 2020) |
 A Lincoln biscuit | |||||||
| Type | Biscuit | ||||||
|---|---|---|---|---|---|---|---|
| Region or state | Europe | ||||||
| Created by | William and Robert Jacob | ||||||
| Main ingredients | Wheat flour, Palm oil, Sugar, Salt, Soya Lecithin | ||||||
| 36 kcal (151 kJ)[1] | |||||||
| |||||||
A Lincoln biscuit is a circular shortcake biscuit, most commonly decorated on one side with a pattern of raised dots. It is commonly purchased in Ireland.
The McVitie's version had the word 'Lincoln' embossed on the center of the biscuit.
Lincoln biscuits can be found in Irish supermarkets and are manufactured by Jacob's. The basic recipe has come under academic scrutiny[2][3] and commercial analysis. In 2004, the Campden and Chorleywood Food Research Association set up a research project to understand the textural properties that influence consumer acceptance of short dough biscuits (e.g. Lincoln type). Ingredient functionality influences the hardness, crunchiness, and breakdown properties which can vary and be used to measure acceptability.
In Argentina, Kraft Foods produces Galletitas Lincoln, rectangular Lincoln biscuits with the familiar dot pattern, under the Terrabusi brand name.
Bibliography[edit]
- 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[edit]
- ^ "Calories in Jacob's An Original Lincoln Scrumptious Shortcake Biscuits 200g, Nutrition Information | Nutracheck". www.nutracheck.co.uk. Retrieved 14 November 2022.
- ^ 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
- ^ 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.
- ^ 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. PMID 16539719 – via www.nutritionj.com.