Understanding the Effect of Sugar and Sugar Replacement in Short Dough Biscuits

Sucrose is the main sugar used in short dough biscuit formula, and it plays an important role in the biscuit manufacturing as well as in the biscuits final quality. However, for health reasons, high levels of sucrose are undesirable, making sucrose replacement an important issue to study. The present study focused on sucrose reduction and its replacement by polyols (erythritol and maltitol) in short dough biscuits. The effects were investigated in a model system composed of gluten and different sugars (sucrose, maltitol, and erythritol), in biscuit dough, and in baked biscuits. Modulated thermal analysis showed that sucrose decreases the glass transition temperature; however, for both polyols studied, no transition was found due to a plasticization effect. The gelatinization of starch in the biscuits was not affected by the sugar or quantity of sugar used. Temperature sweeps of short dough revealed that the presence of sugar delays the transitions. Furthermore, G* increased with sucrose replacement, with the smallest changes for the maltitol-containing biscuits compared to the control. Finally, texture and dimension analyses were carried out. Sugar-free and erythritol-containing biscuits were compact, elastic, and resistant to the breaking force compared to the control biscuits and the maltitol-containing biscuits.     

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).     

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.     

Effect of Fat Replacement by Inulin on Textural and Structural Properties of Short Dough Biscuits

The aim of this study was to evaluate the effects of inulin as fat replacer on short dough biscuits and their corresponding doughs. A control formulation, with no replacement, and four formulations in which 10, 20, 30, and 40 % of shortening was replaced by inulin were studied. In the dough, shortening was observed surrounding flour components. At higher fat replacement levels, flour was more available for hydration leading to significant (P?<?0.05) harder doughs: from 2.76 (0.12)?N in 10 % fat-replaced biscuits to 5.81 (1.56)?N in 30 % fat-replaced ones. Biscuit structure was more continuous than dough structure. A continuous fat layer coated the matrix surface, where starch granules were embedded. In general, weight loss during baking and water activity decreased significantly (P?<?0.05) as fat replacement increased. Biscuit dimensions and aeration decreased when fat replacement increased, e.g., width gain was +1.20 mm in 10 % fat-replaced biscuits and only +0.32 mm in 40 % fat-replaced ones. Panelist found biscuits with 20 % of fat replacement slightly harder than control biscuits. It can be concluded that shortening may be partially replaced, up to 20 %, with inulin. These low fat biscuits are similar than the control biscuits, and they can have additional health benefits derived from inulin presence.     

Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits

The effects of the microencapsulation process of fat on the quality of biscuits was determined and compared to biscuits produced with a control fat. Protein level in the microencapsulated high fat powders affected dough hardness. All the biscuits produced with the powders had a darker colour than the control biscuits (P⩽0.05). The L-values were negatively correlated to the protein% of the powders. The control biscuits were thicker than biscuits produced with microencapsulated fat indicating that microencapsulation of fat had a significant effect (P⩽0.05) on biscuit heights. Control biscuits showed lower snap values than biscuits containing microencapsulated powders (P⩽0.01). Break test values were positively correlated to homogenisation pressure used in powder production.     

Studies on the Optimization and Stability of Low-Fat Biscuit Using Carbohydrate-Based Fat Replacers

The objective of this study was to optimize and develop low-fat soft dough biscuits using carbohydrate-based fat replacers (combinations of polydextrose and guar gum). Central composite rotatable design was utilized to optimize the levels of sugar, composite fat (fat, polydextrose, and guar gum), ammonium bicarbonate, and water. The parameters measured were spread ratio, hardness, stress-strain ratio, and sensory properties. Composite fat and sugar were found to be important determinants of biscuit hardness. The principal effect of fat substitutes on biscuits’ attributes was crisper texture but with higher brittleness. The level of water had a significant effect on spread ratio (p < 0.1), hardness (p < 0.1), and stress-strain ratio (p < 0.05). It was also observed that by varying the level of ammonium bicarbonate in the formulation from 0.5 to 2.5 g/100 g flour, the dimensions and texture of the biscuits were affected. The optimum ingredient levels on 100 g flour basis were found to be sugar 24 g, fat 10.5 g, polydextrose 24.2 g, guar gum 0.3 g, ammonium bicarbonate 2 g, and water 24 mL. It was found from the storage study that low-fat biscuit with 70% fat replacement was more oxidative stable than the control sample.     

Phenolic extracts of carrot,grape leaf and turmeric powder: antioxidant potential and application in biscuits

Natural antioxidants have gained interest for their role in preventing lipids oxidation. The goals of this investigation were to study the antioxidant potential of carrot (Daucus carota), grape (Vitis vinifera) leaf and turmeric (Curcuma longa) powder extracts and to evaluate their addition as natural antioxidants in biscuits. Physical and chemical properties of biscuit were evaluated during processing and storage. Electrophoretic properties of biscuit dough were carried out to understand the impact of different extracts on the processing of biscuits. Biscuits prepared with 1 % (w/w) grape leaves ethanol (70 %) extract (GLE), carrot aqueous extract (CE), and tumeric aqueous extract (TE) were acceptable. Among extracts, TE was found to retain only 11.2 % activity, wherein GLE had retained 51.0 % activity after baking, which was comparable to butylated hydroxyanisole and better than tert-butylhydroquinone (TBHQ). TBHQ was found to possess the highest activity, followed by GLE, TE and CE, respectively. The ash content of biscuits enriched with TE and GLE was near to that of the control sample. Addition of CE, GLE and TBHQ reduced the force required for breakage. After 15 days of storage, PV was increased in all samples, but in the case of GLE-enriched sample there was a sudden increase in PV from 0.034 to 0.374. Supportive electrophoresis study indicated that there was no change in the protein subunits of biscuit dough fro different samples. It could be concluded that GLE, CE and TE might be used in biscuit baking as natural antioxidants.     

Impact of endogenous constituents from different flour milling streams on dough rheology and semi-sweet biscuit making potential by partial substitution of a commercial soft wheat flour

A flour fractionation-reconstitution procedure was used to study the substitution of a commercial soft wheat flour with gluten, water extractables, prime starch and starch tailing fractions isolated from patent and clear flour streams on dough rheology and semi-sweet biscuit characteristics. Substitution of soft wheat flour with increasing levels of the native patent and clear flour streams raised the dough consistency, hardness and elastic properties as well as the biscuit textural attributes (density, hardness). The dough stickiness of the base flour was also reduced and the biscuits were free of cracks. Gluten isolated from the patent flour had a greater impact on dough consistency, hardness and elastic properties than gluten obtained from the clear flour, likely due to the superior protein quality of the former. Additionally, with increasing gluten levels in the fortified flour there were moderate increases in biscuit density, hardness, and lower crunchiness. The addition of starch tailings produced the largest impact on consistency and hardness of the dough. This fraction also exerted a pronounced effect on biscuit density and hardness, while it lowered crunchiness, presumably due to its higher pentosan content. Overall, the dough rheological properties and biscuit characteristics were controlled by the amount-nature of the fractions added; i.e., besides gluten (amount and quality), other constituents such as pentosans and the overall composition of the flour blends can largely affect the quality of the semi-sweet biscuits.     

Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour

A mixture design was used to evaluate the effect of replacing (0 to 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on the biscuits quality. High proportions of WABF increased diameter and decreased thickness, whereas WF affected inversely and RF intermediate. The WF biscuit specific volume was 17% greater than that of the dough, and the WABF and RF biscuits were 5 and 13% smaller, respectively. The WABF biscuit hardness was 26.25 N, close to WF (28.14 N), and higher than RF (7.6 N). The WABF increased the colour difference (ΔE) values for biscuits by up to 22.19 and the RF by 1.87. Peak viscosity, breakdown and setback of mixture flours showed positive correlations with the dough hardness and L*, a*, b* and Aw of biscuits and negatively with the radial expansion index and ΔE. The highest global desirability was for biscuits without WF, regardless of crust colour.     

Semi-Sweet Biscuits: 2. Alternatives to the Use of Sodium Metabisulphite in Semi-Sweet Biscuit Production

The influence of sodium metabisulphite (SMS) and other gluten-modifying agents on the performance of a commercial biscuit flour in the production of semi-sweet biscuits has been studied. Use of a proteolytic enzyme as a gluten-modifying agent resulted in a dough with a longer mixing time than other doughs, partly as a result of mixing to a higher temperature. The extrusion time of doughs containing the proteolytic enzyme was closest to the extrusion time of doughs containing SMS. Doughs containing SMS or proteolytic enzyme produced significantly shorter extrusion times than doughs containing l -cysteine hydrochloride. Dynamic oscillatory measurements showed that for doughs made at a constant water level the lowest elastic and viscous moduli were produced by doughs containing sodium metabisulphite. Doughs containing the other gluten-modifying agents produced stronger elastic properties than those containing SMS but weaker elastic properties than doughs containing no gluten-modifying agent. The hardness of the semi-sweet biscuits produced was found to be reduced by a weakening of the rheological properties of the dough. All gluten-modifying agents reduced dough piece contraction in length during processing, although SMS was the most effective. A decrease in dough piece length during processing caused an increase in dough piece thickness and width. Use of a proteolytic enzyme or the enzyme and l -cysteine hydrochloride in combination, as gluten-modifying agents, produced biscuits closest in quality to those produced from doughs containing SMS.     

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.     

Biscuit baking by near-infrared radiation

Measurements of the transmission of monochromatic near-infrared (NIR) radiation by two formulations of biscuit dough, a hard sweet dough (Rich Tea) and a soft cookie dough (Chocolate Chip Cookie), showed maximum transmission at wavelengths of 1·0–1·2 μm. At wavelengths above 2·5–3·0 μm, transmission was so small as to be indistinguishable from instrument noise.Using quartz-tungsten tubes emitting radiation of peak wavelength (λ_p) 1·2 μm it was found that a wide range of biscuit products (crackers, semisweet and short dough types) could be baked on the usual type of baking support (wire mesh or continuous steel band) in approximately half the time required in a conventional oven. The products from the two types of baking process were closely similar in appearance, physical dimensions and eating properties. The baking properties of radiation at several values of λ_p in the range 1·2–3·4 μm were studied using a hard sweet (Rich Tea) dough. At values of λ_p above 1·6 μm the baking time for satisfactory product moisture content increased and the products obtained were of poor quality and appearance.Rich Tea biscuits baked by NIR at λ_p of 1·2 μm showed no evidence of ‘checking’ (spontaneous breakage) on storage even at moisture contents which would be expected to produce 100% checking in conventionally baked products. This phenomenon could be associated with the smaller difference in moisture content between biscuit centre and biscuit rim in freshly NIR-baked biscuits compared with conventionally baked products.     

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.     

Influence of natural antioxidants and their carry‐through property in biscuit processing

BACKGROUND: The present study has explored the use of natural antioxidants from plant sources such as hexane (G‐1) and chloroform (G‐2) extracts of Garcinia, Peltophorum ferrugineum flower extract (FE), turmeric powder (C‐1) and curcumin (C‐2), in biscuit preparation in the place of synthetic ones, and their carry‐through properties were evaluated during processing and storage. Microstructure and electrophoretic characterization of biscuit dough were carried out to understand the influence of these natural antioxidants in the processing of biscuits. RESULTS: Biscuits prepared with C‐1, C‐2, G‐1, and G‐2 were well acceptable, and FE biscuits were least acceptable. Among the antioxidants used, C‐2 was found to retain only 11.23% activity whereas G‐2 had retained 51% activity after baking, which was comparable to synthetic antioxidant butylated hydroxyanisole (BHA) and better than tert‐butylhydroquinone (TBHQ). Microstructure studies of biscuit dough indicated that in the case of G‐1, G‐2, C‐1 and BHA the gluten network formation was intact when compared to FE and TBHQ. Supportive electrophoresis studies indicated that there was no change in the wheat protein subunits of different samples except for FE biscuit dough. CONCLUSION: Based on the result of retention of antioxidant activity during baking and storage, hexane and chloroform extracts of Garcinia (G‐1, G‐2) and turmeric powder (C‐1) were found to be suitable for use in biscuits as natural antioxidants and results were comparable with BHA. The present study also indicated that protein subunits of biscuit dough were not affected by antioxidants. However, antioxidants influenced the protein–starch–lipid network during biscuit dough formation. Copyright © 2008 Society of Chemical Industry     

Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits

 The effect of different mixing methods on the rheological characteristics of biscuit dough and the quality of biscuits was studied. The amount of water required to prepare the desired consistency of dough varied considerably depending on the mixing method: 16% for the creaming method (CM) and the sugar solution method (SSM), 20% for the blending method (BM), 24% for the all-in-one method (AOM), and 25% for the creaming followed by water and flour addition method (CWFM). Although the extrusion time, compliance, apparent biaxial extensional viscosity and hardness values of doughs made by different mixing methods were similar, the other rheological characteristics differed significantly. Elastic recovery, which is indicative of gluten development, was lower in the case of doughs mixed by the CM and the SSM and higher for the AOM and the CWFM. The CM produced dough with lower cohesiveness and adhesiveness, while the AOM produced dough with higher cohesiveness and adhesiveness. Biscuits produced by the CM and the SSM had lower thickness, higher spread and crisper texture. However, biscuits made by the other mixing methods had excessively higher thickness, porous crumb and hard texture. Received: 21 December 1998     

荷叶粉对面粉理化性质及酥性饼干品质的影响

目的:探索酥性饼干中荷叶粗粉与荷叶超微粉适宜添加量。方法:采用粉质仪、拉伸仪、湿面筋仪、降落数值仪测定荷叶粗粉与荷叶超微粉对面粉理化指标的影响,采用质构仪测定面团的硬度和酥性饼干的剪切力,采用感官方法评价酥性饼干的感官品质,采用菌落总数测定方法测定原料与酥性饼干的细菌总数。结果:在面粉中添加0%~15%的荷叶粗粉与荷叶超微粉,能够增加面粉的吸水率、降落数值和面团的硬度,降低面粉的稳定时间、面团的拉伸能量和湿面筋含量,酥性饼干的酥松度和感官评分先增加后下降,当面粉中荷叶粗粉添加量为6%、荷叶超微粉添加量为9%时,酥性饼干酥松度和感官评分最大,此时与空白相比,酥性饼干的感官评分分别提高9.81% 和18.33%,荷叶超微粉添加量比荷叶粗粉高出3%。与空白相比,添加15%荷叶粗粉的酥性饼干其细菌总数下降41.18%,添加15%荷叶超微粉的酥性饼干其细菌总数下降62.94%。结论:荷叶粗粉与荷叶超微粉能够增加酥性饼干的营养价值和感官品质,超微粉效果比粗粉更好。     

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     

Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality

Being waste products of olive fruits, olive stones could be used as a healthy functional food ingredient thanks to their rich antioxidant properties, nutrients and dietary fibers. In this study, wheat flour was substituted by olive stone powder at levels of 0, 5, 10 and 15%. The rheological properties of biscuit dough and proximate composition, color values, total phenolic content, antioxidant activity, textural characteristics and sensorial properties of biscuit samples were investigated. Wheat flour replacement by olive stone powder increased antioxidant activity, fat and fiber content of biscuit samples (p < 0.05). The biscuits prepared with addition of 15% olive stone powder had 30.44 ± 0.03% DPPH radical scavenging activity, 11.22 ± 0.09% crude fiber, and 26.32 ± 0.22% fat. According to results of sensory analysis, wheat flour could be substituted up to 15% by olive stone powder to prepare biscuits without causing unacceptable product in terms of sensory properties.     

Characterisation of flour, starch and fibre obtained from sweet potato (kumara) tubers, and their utilisation in biscuit production

Sweet potato (kumara) tubers of differing colours (orange, red and white) were used to produce tuber flour, a purified starch fraction and an isolated fibre extract. The fractions from each tuber colour were added into a biscuit mixture, and the effects of tuber source and fraction composition were observed in relation to the physico-chemical characteristics of biscuits. Addition of sweet potato flour and fibre fractions to white wheat flour significantly reduced the pasting properties (peak and final viscosity) of the resulting gels by up to seven-fold compared with the control wheat flour gel (as determined by the Rapid Visco Analyser). The addition of sweet potato starch affected the pasting properties of wheat flour–sweet potato starch mixes to a lesser extent. Biscuit texture (force required to cause a biscuit to fracture) was significantly reduced with the incorporation of sweet potato fibre into the biscuit dough preparation, this was linked to a reduction in biscuit thickness and spread ratio. However, the addition of sweet potato flour and starch resulted in biscuits of similar firmness as the control biscuits.