Sample R&D Claim Summary

Adam Colsen
Jul 3
2 min read

Project Title:

Development of an Optimized Biscuit for Dunking

Project Description:

The project aims to develop a novel biscuit formulation that balances rapid liquid absorption with structural integrity during dunking. Existing biscuits either crumble too quickly or absorb too slowly, creating a technical challenge that requires systematic experimentation with ingredient composition and baking parameters.

Technical Uncertainties:

How to engineer a biscuit that achieves rapid liquid uptake without structural failure?
What combination of ingredients (flour type, fat content, moisture level) and baking conditions optimize dunking performance?
How to quantify and balance texture, absorption, and durability scientifically?

Methodology:

A series of controlled experiments are planned involving variations in ingredients and baking times/temperatures. Each biscuit batch is tested for absorption rate, structural integrity post-dunking, and sensory characteristics. Data is recorded and analyzed to refine hypotheses and guide next steps.

Outcomes & Advances:

The research has led to identification of ingredient ratios and baking conditions that improve dunking performance beyond existing products, contributing new technical knowledge in biscuit formulation for the food industry.

2. Experimental Protocol Template

Experiment Number:

[001, 002, etc.]

Date:

[YYYY-MM-DD]

Objective:

Clearly state what you want to test (e.g., “Assess impact of fat content on dunking absorption and strength.”)

Hypothesis:

Example: “Increasing fat content from 25% to 30% will reduce absorption speed but increase crunch retention.”

Materials: