Effects of endogenous flour lipids on the quality of short‐dough biscuits

Fractionation and reconstitution techniques were used to study the contribution of endogenous flour lipids to the quality of short‐dough (shortcake type) biscuits. Biscuit flour was defatted with chloroform and baked with bakery fat, but without endogenous lipid. Short‐dough biscuits baked from defatted flour had smaller diameters, and were flatter, denser and harder than control biscuits. Defatted flour shortcake doughs exhibited different rheological behaviour from the control samples, showing higher storage and loss moduli (G′ and G″ values), ie higher viscoelasticity. Functionality was restored when total non‐starch flour lipids were added back to defatted flour. The polar lipid fraction had a positive effect in restoring flour quality whereas the non‐polar lipid fraction had no effect. Both fractions were needed for complete restoration of both biscuit quality and dough rheological characteristics. A study of the microstructure of defatted biscuits revealed that their gluten protein was more hydrated and developed than the gluten of the control biscuits. This conclusion was supported by the higher water absorption of the defatted gluten. Copyright © 2004 Society of Chemical Industry     

Sunflower Oil–Water–Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study

A new vegetable, and trans-fatty acid-free, fat replacer consisting of a sunflower oil–water–cellulose ether emulsion was employed to replace 100 % of the shortening in a short dough biscuit recipe, and the dough and biscuit texture properties were evaluated. In comparison to the shortening dough, the cellulose emulsion dough was significantly (p?<?0.05) softer and more elastic. However, the cellulose emulsion biscuits had higher spreadability, implying that the increase in dough elasticity was not affecting this property, probably because of the decrease in dough hardness. Although the cellulose emulsion biscuits contained 33 % total less fat than the shortening biscuits, their instrumental texture properties were very similar, implying that the cellulose emulsion avoids the increase in hardness associated with fat reduction. This was associated with the thermal gelation ability of the cellulose ethers, which develops during baking. The overall consumer acceptance was significantly (p?<?0.05) higher in the shortening biscuits, but their scores were very similar to those of the cellulose emulsion biscuits (maximum difference 1.1/9 points).     

HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation

Because a high fat content in foods is associated with health disorders, consumers demand low fat products, but without any loss of their texture quality. The instrumental texture and sensory properties of biscuits in which 15 and 30 g/100 g of the fat has been replaced by two different carbohydrate-based fat replacers (inulin and hydroxypropyl methylcellulose) were studied. The instrumental texture measurements showed that inulin and hydroxypropyl methylcellulose (HPMC) biscuits were harder and the sound emissions were higher than for the control biscuits. The trained sensory panel rated the biscuit with 15 percent fat replacement by inulin as crisper than the control. The consumer study revealed that fat replacement up to 15 g/100 g with inulin or HPMC provided acceptable biscuits, but higher replacement decreased the overall acceptability.     

Evaluation of the effects of fat replacers on the quality of wheat bread

The performance of different fat replacers at various levels (Inulin powder, Inulin gel and Simplesse) in wheat bread and dough compared to a control containing block fat was examined. Empirical and fundamental rheological tests were carried out on the doughs. Volume yield, crumb texture, crust colour and crumb image characteristics were measured for the baked loaves. The addition of inulin gel was found to increase water absorption. Dough complex modulus for doughs containing fat was significantly lower (P<0.01) than the doughs containing the replacers. The addition of simplesse and inulin increased the complex modulus (P<0.01). Loaves containing the control fat and inulin gel had similar volume yields, significantly higher (P<0.01) than loaves containing simplesse or inulin powder. Inulin powder and simplesse had adverse effects on crumb hardness, producing slices significantly harder (P<0.01) than slices with the control fat or inulin gel. Overall it was found that breads containing the inulin gel were similar in quality characteristics to the control breads containing fat.     

Impact of dairy protein powders on biscuit quality

The effects of whey protein concentrate and sodium caseinate (NaCas) on a short dough biscuit formulation were investigated with respect to dough characteristics and final product quality. Dairy powders were added at levels of 5, 10 and 15% of flour weight. Addition of 5 and 10% dairy protein powders reduced dough hardness. Doughs containing 10 and 15% NaCas had significantly higher springiness and cohesiveness values compared with the values of the control (p<0.05). Addition of both protein powders increased surface brownness, indicated by an increase in L* value. Whey protein concentrate resulted in biscuit shrinkage during baking, whereas biscuits containing NaCas powders were significantly larger than the control (p<0.05). In general, biscuits containing protein powders were harder than the control and hardness increased as the level of protein powder was increased. Confocal laser microscopy showed that doughs with NaCas had an extensive protein network and NaCas appears to interact with the flour proteins.     

Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits

Wheat flour was replaced with native finger millet flour (NFMF) and germinated finger millet flour (GFMF) at 30–50% levels to make soft dough biscuits. Dough rheological properties and baking characteristics of the blends were evaluated. Farinograph data of wheat flour replaced with NFMF and GFMF showed a decrease in water absorption, dough stability and an increase in mixing tolerance index as the level of replacement increased. Extensibility of dough decreased for both NFMF and GFMF as the levels increased. The hardness of biscuit dough measured by texture profile analysis increased from 125 to 234 N for NFMF and 118 to 126 N for GFMF. Scanning electron microscopic studies on the biscuit dough showed polygonal finger millet starch granules adhering to wheat starch granules and protein matrix. The results of the study indicated that the replacement level of 40% with either NFMF or GFMF produced biscuits with acceptable sensory attributes. Addition of sodium stearoyl‐2‐lactylate (SSL) showed further improvement in terms of spread ratio, surface characteristics and texture.     

Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution,Physical and Sensory Properties

The replacement of fat and sugar in cakes is a challenge as they have an important effect on the structural and sensory properties. Moreover, there is the possibility to incorporate an additional value using novel replacers. In this work, inulin and oligofructose were used as fat and sugar replacers, respectively. Different combinations of replacement levels were investigated: fat replacement (0 and 50 %) and sugar replacement (0, 20, 30, 40 and 50 %). Simulated microbaking was carried out to study bubble size distribution during baking. Batter viscosity and weight loss during baking were also analysed. Cake characteristics were studied in terms of cell crumb structure, height, texture and sensory properties. Fat and sugar replacement gave place to batters with low apparent viscosity values. During heating, bubbles underwent a marked expansion in replaced cakes if compared to the control cake. The low batter stability in fat-replaced samples increased bubble movement, giving place to cakes with bigger cells and less height than the control. Sugar-replaced samples had smaller and fewer cells and lower height than the control. Moreover, sugar replacement decreased hardness and cohesiveness and increased springiness, which could be related with a denser crumb and an easily crumbled product. Regarding the sensory analysis, a replacement up to 50 % of fat and 30 % of sugar—separately and simultaneously—did not change remarkably the overall acceptability of the cakes. However, the sponginess and the sweetness could be improved in all the replaced cakes, according to the Just About Right scales.     

Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits

Nutritional, sensory and textural characteristics of defatted mustard flour fortified biscuits were studied to optimize the mustard flour supplement in the blend for making biscuits. The wheat flour was replaced by defatted mustard flour at 5, 10, 15 and 20% incorporation levels in biscuit preparation. The protein content of mustard flour biscuit increased nearly 2.5 times as a result of mustard flour incorporation, coupled with reduction in fat and an increase in fiber content. Sensory evaluation results revealed that the sample containing 15% defatted mustard flour scored highest in most of the attributes including overall acceptability. Textural characteristics of all dough and biscuit upto 15% supplement of defatted mustard flour were similar while at 20% level, the values were significantly different. The study reveals that incorporation of 15% defatted mustard flour gave desirable results in terms of nutritional, sensory and textural attributes of mustard fortified biscuits.     

Effect of emulsifiers,fat level and type on the rheological characteristics of biscuit dough and quality of biscuits

The effect of level and type of fat as well as emulsifiers on the rheological characteristics of biscuit dough and quality of biscuits has been studied. Increasing the level of fat from 150 to 250 g kg⁻¹ softened the dough, as indicated by a reduction in extrusion time from 108 to 18 s and an increase in compliance from 31.9 to 49.9%, while it reduced the development of gluten, as shown by a reduction in elastic recovery from 0.485 to 0.365 mm. Among the different types of fats used, hydrogenated fat produced the stiffest dough. Addition of any of the emulsifiers glycerol monostearate, lecithin or sodium stearoyl lactylate lowered the elastic recovery value, indicating their contribution to the shortening effect on gluten, and also resulted in a reduction in consistency and hardness and made the dough more cohesive. The maximum change was observed with sodium stearoyl lactylate. The density, breaking strength and compression strength of biscuits decreased, indicating an improvement in crispness, with increasing fat level. The thickness of biscuits was significantly higher when hydrogenated fat or oil was used in the formulation. Biscuits made with bakery shortening had better surface characteristics and higher crispness. Glycerol monostearate and lecithin brought about a greater improvement in the quality of biscuits when compared with sodium stearoyl lactylate. Studies indicated that emulsifiers in general had a greater beneficial effect, particularly in the case of biscuits made from medium hard wheat flour. © 1999 Society of Chemical Industry     

Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems

The objective of this work was to study the effect of organic calcium salts–fructooligosaccharide (FOS)-enriched inulin systems on dough structure and rheological properties of wheat flour dough. Wheat flour was enriched with calcium lactate (CaLa₂) or calcium citrate (Ca₃Ci₂) (from 1,080 to 2,520 ppm Ca) and FOS-enriched inulin (In) (from 0 to 13 %, w/w flour basis). Alveographic, texture, relaxation, and viscoelasticity properties of dough were analyzed. Wet and dry gluten quantity, related to scanning electron microscopy structure, was also determined. Tenacity, extensibility, and deformation energy of dough decreased with the increment of In content. When CaLa₂ was employed, they changed mainly with fiber, hiding the effect of lactate; whereas with Ca₃Ci₂, these parameters were not only affected by the fiber, but also by the salt. At In 6.5 %, high calcium content (2,520 ppm Ca) produces an increase in hardness and a decrease in cohesiveness for citrate ion; the opposite effect was detected with lactate ion. These parameters decreased at high content of In (13 %). Adhesiveness was dependent only on In level; more adhesive dough at In?>?6.5 % were obtained, mainly in the case of CaLa₂. Ca₃Ci₂ prevents the decrease in adhesiveness at In?>?12 %. At high calcium levels, high In produced more elastic dough only in the presence of citrate; for lactate, the predominant factor was In. Lactate anion destabilizes protein structure, and together with In favors formation of a less elastic gluten network. On the other hand, the stabilizing effect of citrate ion in a firm network was enhanced by FOS-enriched inulin.     

Effect of flour extraction rate and baking process on vitamin B1 and B2 contents and antioxidant activity of ginger-based products

The effect of flour extraction rate and baking on thiamine (vitamin B₁) and riboflavin (vitamin B₂) content and antioxidant capacity of traditional ginger cake was studied and then compared to white wheat bread. Ginger cake was formulated either with whole-grain (100% extraction rate) or with brown (92% extraction rate) rye flour and baked at 180 °C for 18 min. The antioxidant capacity was evaluated in terms of radical scavenging activity against peroxyl (ROO·) and superoxide anion radicals (O ₂ ^·? ). Thiamine content in rye doughs (F-100% and F-92%) was found to be 38% lower when compared to wheat dough. In contrast, whole-grain and brown rye doughs exhibited an almost fourfold higher riboflavin content than wheat dough. Rye dough baking led to reductions in thiamine (from 53 to 65%) and riboflavin (from 69 to 71%) contents. Likewise, thiamine and riboflavin contents in wheat dough were also reduced (56 and 10%, respectively) after baking; however, ginger cake with whole-grain rye flour exhibited significantly higher thiamine and riboflavin contents. Rye doughs and ginger cakes showed higher scavenging activities against ROO· radicals when compared to that of wheat dough and bread. Thus, baking significantly enhanced ROO· scavenging properties of ginger cakes while only a slight increase was observed in wheat bread. In contrary, baking gave rise to a decrease in SOD-like activity both in ginger cake or wheat bread. Our findings suggest that formulation with whole-grain rye flour can potentially increase B₁ and B₂ vitamin contents as well as the ROO· scavenging capacity of traditional ginger cake.     

Evaluation of sugar replacers in short dough biscuit production

Sugar inhibits gluten development during dough mixing by competing with the flour for the recipe water, resulting in less tough and more crumbly biscuits. Commercially available Raftilose, which acts as an oligofructose and a sugar replacer was used in the recipes where the sugar was reduced by 20–30%. It was found that the sugar replacer did not exert the same hardening effect on the dough as the granulated sugar, therefore values for dough hardness were found to be lower than those obtained for the standard biscuit. Peak force values of the reduced sugar biscuits were found to be significantly lower than the control biscuit (P<0.05), indicating a lower snapping characteristic, and therefore softer eating characteristics. Only those biscuits with the highest level of sugar replacement showed different surface colour attributes. At the lower and medium levels of sugar replacement, oligofructose can be used successfully to reduce sugar in short dough biscuits.     

EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITS

ABSTRACT

The effect of replacement of 30% sugar with 0.05% sucralose and of different levels of maltodextrin (MD) on dough rheology and quality of biscuits was studied. The results showed that replacement of sugar with increasing amount of MD from 10 to 40% along with 0.05% sucralose influenced dough rheology. The farinograph water absorption increased up to 20% addition of MD and thereafter decreased. Objective evaluation of biscuits showed that the spread ratio of biscuits with 10% MD was 7.1, 20% MD was 7.8, 30% MD was 9.4 and 40% MD was 10.5, in comparison to control biscuits (9.9) with 30% sugar. The best overall quality score was reported for the control biscuits with 30% sugar, 69 out of the maximum score of 80, followed by 30% MD (65), 40% MD (60.5), 20% MD (54) and 10% MD (49.5). The results showed the possibility of replacing sugar in biscuit with sucralose and MD.

PRACTICAL APPLICATIONS

This article discusses the changes as a result of replacement of sugar with sucralose and maltodextrin (MD) in the rheological characteristics of wheat flour dough. The level of sucralose and MD required to replace sugar from control recipe in order to produce rheological characteristics of wheat flour dough comparable with that of the control has been highlighted in the article. This information will have a practical application in the production of sugar‐free soft dough biscuits.     

Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits

The effect of replacing part of the wheat flour with a resistant starch rich ingredient (RSRI) − a source of functional fibre with potential health benefits − was studied in short dough biscuits. A control with no replacement and 3 formulations in which 20, 40 and 60g of flour per 100 g were replaced by an RSRI (samples 20RSRI, 40RSRI and 60RSRI) were prepared. From a technological point of view, the RSRI level influenced the consistency of the raw dough and the ease of sheeting and cutting. Regarding the eating quality of the final product, addition of the RSRI increased the breaking strength and crumbliness and reduced the resistance to penetration. In the RSRI biscuits, both the surface and the crumb were paler. The sensory acceptance of the 20RSRI biscuits did not differ significantly from that of the control. 40RSRI reduced the acceptability of the colour, appearance and texture without altering the taste, sweetness and overall acceptance. Neither of these two levels significantly reduced the consumption intention. However, 60% flour replacement produced biscuits with lower sensory acceptability and a significant reduction in consumption intention. In general, the results could be interpreted in terms of the protein-diluting effect of the added ingredient and changes in the water content and water-retention capacity of flour mixtures containing RSRI. The present results proved that resistant starch rich ingredients (RSRI) have good potential for developing fibre-rich biscuits without changing their general features.     

Incorporating L-Ascorbyl 6-Palmitate in Bread and Its Shortening-Sparing and Anti-Firming Effects

L-Ascorbyl 6-palmitate (AP) was conveniently incorporated in bread dough by gently premixing AP in vegetable oil or shortening, adding the premix with the remaining ingredients and mixing the dough at conventional speeds. Alternatively, high-speed mixing of AP with formula flour or water also gave fully functional AP in bread doughs as evidenced by complete shortening replacement at 0.38% AP (based on flour weight) and by the absence of dark specks on the crust of bread. Compared to a mixture of 0.38% AP and 3% shortening or a mixture of 0.5% monodiglycerides and 3% shortening, AP alone at 0.38% in bread gave softer crumb after 1 to 5 days storage at 25°C. Sodium stearoyl 2-lactylate (SSL) at 0.38% gave the same softening effect as AP. In no-shortening loaves, 0.38% AP gave better grain than 0.75% L-ascorbyl 6-octanoate or 0.50% L-ascorbyl 6-dodecanoate.     

Rheological and physical evaluation of jet‐cooked oat bran in low calorie cookies†

Different levels of shortening in cookies (10%, 20% and 30% by weight) were replaced with 20% jet‐cooked oat bran, also called Nutrim oat bran (OB), to prepare cookies with fewer calories. The cookies containing Nutrim OB were investigated in terms of rheological and physical properties and compared with a control. As more shortening was replaced with Nutrim OB, a decrease in the diameter and an increase in the height of cookies were observed. The increased moisture content from Nutrim OB caused a decrease in the dynamic viscoelastic properties of cookie dough. Squeezing flow method showed shear thinning behaviours in all cookie doughs. Also, the elongational viscosity of cookie dough decreased significantly with more replacement of shortening with Nutrim OB. The rheological properties of cookie dough during baking indicated that all of the samples had similar types of viscoelastic characteristics during baking. However, the cookies containing more Nutrim OB exhibited more elastic properties which resulted in a decreased cookie diameter. There was no significant difference in cookie hardness among samples with up to 20% shortening replacement but the cookies became lighter in colour as the Nutrim OB content was increased.     

Effect of Fat on Mechanical and Acoustical Properties of Biscuits Related to Texture Properties Perceived by Consumers

This study aims to measure the changes in the mechanical and acoustic properties of biscuits when solid fat was replaced by vegetable oils and to relate these properties to the texture sensations perceived by consumers. Twelve biscuit formulations containing different types of fat (two shortenings and four oil/hydrocolloid systems) and different fat contents (10.6 and 15.6 %) were studied. The mechanical and acoustic properties of the biscuits were measured instrumentally by a three-point bending test and two penetration tests using cylindrical and spherical probes. The values of parameters, such as the maximum peak, distances, slopes and number of events were obtained from the force-distance and sound-distance curves. Results showed that both fat type and content affected instrumental texture of biscuits. When reducing fat content, biscuits presented high force at breaking and at penetration and more fractures during cylinder penetration. When the saturated fat was replaced by the oil/xanthan gum system, the biscuit proved more elastic, resistant to breaking and noisy during penetration. Moreover, when the fat content was decreased or the shortening was replaced with the oil/gel systems, the number of force events (>0.1 N) during sphere penetration was lower. Free-choice profiling was used to determine the differences in texture characteristics perceived by consumers (n?=?28), and relationships between the consumers’ perception and instrumental parameters was performed by partial least squares regression analysis. Results show that higher force at breaking values and at penetration and a large amount of fractures during the cylinder penetration were related with hard and crunchy perception in biscuits. Moreover, high values of the resistance to breaking parameter and large amount of sound events were also related with an increased sensation of the hardness. Finally, a high number of microfractures (0.1 N) during the penetration with sphere were found to be related with the perception of mealy, crumbly and brittle sensations. The olive oil/HPMC system at the high fat content conferred similar mechanical and acoustical properties to those provided by the shortening fats, leading to biscuits with similar texture properties in the mouth.     

Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough

ABSTRACT:  Mixing is a critical stage in breadmaking since it controls gluten development and nucleation of gas bubbles in the dough. Bubbles affect the rheology of the dough and largely govern the quality of the final product. This study used ultrasound (at a frequency where it is sensitive to the presence of bubbles) to nondestructively examine dough properties as a function of mixing time in doughs prepared from strong red spring wheat flour with various amounts of shortening (0%, 2%, 4%, 8% flour weight basis). The doughs were mixed for various times at atmospheric pressure or under vacuum (to minimize bubble nucleation). Ultrasonic velocity and attenuation (nominally at 50 kHz) were measured in the dough, and dough density was measured independently from specific gravity determinations. Ultrasonic velocity decreased substantially as mixing time increased (and more bubbles were entrained) for all doughs mixed in air; for example, in doughs made without shortening, velocity decreased from 165 to 105 ms⁻¹, although superimposed on this overall decrease was a peak in velocity at optimum mixing time. Changes in attenuation coefficient due to the addition of shortening were evident in both air-mixed and vacuum-mixed doughs, suggesting that ultrasound was sensitive to changes in the properties of the dough matrix during dough development and to plasticization of the gluten polymers by the shortening. Due to its ability to probe the effect of mixing times and ingredients on dough properties, ultrasound has the potential to be deployed as an online quality control tool in the baking industry.     

Action of sodium metabisulphite on the properties of hard sweet biscuit dough

A study has been made of the effect of level of treatment of hard sweet biscuit doughs with sodium metabisulphite (SMS) on dough consistency and some properties of the finished biscuits. The results obtained suggest that the elastic properties of this type of dough are associated with about 50% of the disulphide (? SS? ) groups present in the flour proteins. The remaining ? SS? groups contribute to the cohesion of the doughs. The reduced amount of energy input required during the formation of a dough sheet from doughs containing 225 p.p.m. SMS (flour weight basis) compared with that required for untreated doughs is shown to approximate to the bond energy of ? SS? bonds broken by the action of the SMS.     

Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits

With the aim to develop nutritionally and functionally improved biscuits, standard wheat flour based recipe was supplemented with inulin (Raftilin) (10.5%) in combination with one of the following raw materials: soy flour, amaranth, carob (24.5%), apple fibre or oat fibre (16.5%). Various nutritional parameters such as proteins, fat, ash, carbohydrates total minerals, protein digestibility and energy value were determined in modified biscuits. Dietary fibre content, polyphenolic content and bioavailability and antioxidative activity were also assessed in the view of estimating the functionality of investigated samples. In order to evaluate the impact of technological procedure (baking) on analysed parameters, all experiments were conducted in dough samples as well. Supplementation with soy flour resulted in significant increase (p < 0.05) in protein content and digestibility (from 10.04 to 14.49 mg/100 g and from 68.9% to 81.5%, respectively). The increase of total dietary fibre content in relation to the reference sample ranged from 30.9% (sample with amaranth) to 130.6% (sample enriched with oat fibre). Best results regarding total phenolic content and antioxidative activity were achieved by incorporation of carob and apple fibre into the reference sample. Supplementation with inulin resulted in significant decrease of the total energy value of modified biscuits (from 445 to 412 kcal/100 g dry matter).