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.     

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.     

Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children

BACKGROUND: Protein–energy malnutrition (PEM) remains a major deficiency disease among children in developing countries. The protein nutritional quality of soy‐fortified sorghum biscuits was evaluated with respect to their potential as a protein‐rich supplementary food. Three isonitrogenous diets based on 50:50 ratio decorticated sorghum:defatted soy flour biscuits, 100% sorghum biscuits, casein, and a protein‐free diet were fed to male Sprague Dawley weanling rats. RESULTS: Protein efficiency ratio (PER) for the sorghum–soy biscuit diet was equivalent to the reference casein diet, and zero for the 100% sorghum diet. Faecal bulk for 100% sorghum diet was 1.5 times higher than sorghum–soy and casein diets. True protein digestibility of the three diets was high—88–95%—agreeing with previous rat studies with sorghum. Biological value and net protein utilization of the sorghum‐soy biscuit diet were similar to the casein diet, but lower than the 100% sorghum biscuit diet CONCLUSION: Notwithstanding limitations of rat bioassay for assessing sorghum food protein quality, the high PER of defatted soy flour‐fortified sorghum biscuits (sorghum:soy 50:50 ratio) indicates they have considerable potential as a supplementary food to young children to alleviate PEM. Copyright © 2011 Society of Chemical Industry     

Characteristics and nutritional value of biscuits fortified with debittered salmon (Salmo salar) frame hydrolysate

Effect of debittered salmon frame hydrolysate (DSFH) at various levels (0, 5, 10, 15, 20 and 25 g/100 g) on physicochemical, textural, sensory and nutritional properties of biscuits was investigated. The highest thickness was obtained for the sample with 25 g/100 g DSFH (P < 0.05). There was no difference in diameter among all the biscuit samples (P > 0.05). The samples added with DSFH had lower weight, water activity and moisture content than the control (CONT, without DSFH) (P < 0.05). DSFH at 15 g/100 g showed no detrimental effect on sensory properties of resulting biscuits (DSFH-15). The DSFH-15 biscuit showed reduction in cutting force and fracturability. Scanning electron microscopic and cross-sectional images showed that DSFH-15 biscuit had more porous structure, compared to the CONT. The biscuits fortified with 15 g/100 g DSFH had higher protein but had lower energy value, fat and carbohydrate content than the CONT.     

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。     

Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture

Biscuits were prepared by substituting wheat flour with dehulled pigeon pea (Cajanus cajan L) flour (PPDF) or pigeon pea byproduct flour (PPBF). PPBF was obtained by recovering edible cotyledon material from milling byproducts. PPBF had a higher level of protein (29.42 g/100g) compared to PPDF (24.67 g/100g). Composite flour blends were prepared by substituting wheat flour (WF) with either PPDF or PPBF at 95:5, 90:10, 85:15, 80:20 and 75:25 incorporation levels. Biscuits were analysed for composition, physical and sensory parameters. Protein content of PPDF and PPBF fortified biscuits increased by 1.3 and 1.4 times respectively compared to control along with a significant increased in fibre content. Results indicate that good quality biscuits with increased levels of protein and fibre can be prepared by substituting wheat flour using 85:15 of PPDF or 90:10 of PPBF without significantly affecting the sensory quality of biscuits. This study demonstrates the potential feasibility of incorporating pigeon pea milling byproducts in the manufacture of biscuits.     

Use of healthier fats in biscuits (olive and sunflower oil): changing sensory features and their relation with consumers' liking

The aim of this study was to evaluate consumer acceptability of biscuits when saturated fat was replaced by olive or sunflower oil and to determine the sensory characteristics responsible for changes in acceptability. Ninety seven consumers evaluated the acceptability of six biscuit samples varying in the fat source (dairy shortening, olive oil and sunflower oil) and fat content (10.6% and 15.6%). Using a Check All That Apply question (CATA), consumers also evaluated sensory properties of biscuits. Results indicated that the replacement of saturated fat (dairy shortening) by vegetable oils had an effect on biscuit acceptability which depended on biscuit fat content. According to biscuits' acceptability data, three different clusters of consumers were identified. By using a multiple factor analysis, the relationship among sensory CATA data and acceptability of each cluster explained the different acceptability patterns of consumers. For most of consumers acceptability was related to attributes “crispy”, “easy to chew” and “biscuit flavour” which, for one group were perceived in shortening biscuits and, for another in both olive and shortening biscuits. However, for the third group of consumers, acceptability was only related to flavour attributes like “roasted flavour” or “biscuit flavour” that were perceived in vegetable oil biscuits which were the preferred biscuits while, shortening biscuits were disliked and perceived as having an “off flavour”.     

SENSORY TEXTURE OF COMMERCIAL BISCUITS AS A FUNCTION OF WATER ACTIVITY

The variation in sensory texture of four types of commercial biscuits as a function of water activity, using both a trained sensory panel and a consumer panel, was studied. The biscuits were: (a) like toasted bread, aerated and sweet; (b) cracker from whole-wheat flour; (c) cracker from normal flour; (d) sweet biscuit, vanilla flavored. Texture changes were discriminated better when tested in the mouth than manually. The transition from crisp to noncrisp was gradual and continuous, and could be adequately modeled using Fermi's equation. The sensory perception of crispiness loss depended on how it was measured: for 'crisp with molars' the loss occurred at a lower water activity than for 'noise'. The water activities at which consumers found the crispiness ideal were different for each type of biscuit, showing that the moisture content of a biscuit should be adjusted at particular values for each product to satisfy consumer preferences. The correlation of sensory acceptability versus 'crispiness with molars' showed one of the biscuit types to be an outlier, while the rest were well correlated. Differences between biscuits in relation to their textural changes with a_w can be explained by differences in their microstructure, degree of starch gelatinization and gluten development.     

Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cake and wheat flour

Pumpkin seed oil press cake (PSOPC) is a by-product of pumpkin oil production, and after cold pressing, a significant amount of oil still remains in the press cake. The aim of this study was to investigate the possible use of PSOPC flour as a substitute for wheat flour in biscuit production and, consequently, for reducing shortening usage. Biscuits have been produced from composite blends of plain white flour and PSOPC flour in ratios 100:0, 80:20, 60:40 and 40:60, respectively. Shortening addition was gradually reduced depending on the PSOPC flour addition. Biscuit baking quality was determined by width, thickness, spread factor, volume and textural properties. Computer vision was used to evaluate biscuit colour, and sensory evaluation was conducted for colour, taste, texture and overall acceptance. Results showed that PSOPC flour decreased biscuit diameter, height and volume and also caused a softer texture of biscuit. PSOPC flour contributed to the greenish colour of biscuits and the pleasant taste of roasted pumpkin seed. PSOPC flour can be successfully used as a functional and nutritionally valuable substitute for wheat flour and shortening, even in quantities up to 60%, without significant deterioration of the technological quality of biscuits.     

Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation

Ginger nut biscuits are popular traditional biscuits which contain honey. In order to improve their nutritive profile and functionality, standard formulation based on wheat flour was substituted with buckwheat flour at three levels (30%, 40%, 50%). The quality attributes (chemical composition, microelements, bioactive compounds (total polyphenols, rutin, quercetin), antioxidative potential, textural and sensory properties) were compared to control biscuit (based on wheat flour) and biscuits substituted with rye at the same levels, since rye is used as an ingredient which improves the quality of ginger nut biscuits. Substitution with buckwheat flour resulted in a significant increase (p < 0.05) in protein, Zn, total polyphenols, antioxidative and chelating activity. Total dietary fibre, Cu, Mn and Fe contents also increased but did not exceed those in rye substituted biscuits. Consumption of 100 g of enriched biscuits could contribute to reaching ≈18–22% (buckwheat) and 16–17% (rye) of the estimated daily average total polyphenols intake, respectively. With the contents of rutin and quercetin at 3.96–6.57 mg/100 g d.b. and 0.087–0.214 mg/100 g d.b., respectively, buckwheat substituted biscuits may significantly contribute to total dietary flavonoid intake and meet the demands of preventive nutrition. Buckwheat enriched biscuits were rated higher regarding sensory attributes, softness and fracturability as compared to control but lower compared to rye supplemented biscuits.     

全谷物发芽糙米韧性饼干制作工艺优化

为了拓展发芽糙米的利用途径,丰富全谷物食品种类,本文以发芽糙米粉替代部分小麦粉应用于饼干,开展了配方及焙烤工艺参数对韧性饼干品质特性的影响研究,优化了饼干的制作工艺.结果表明,随着发芽糙米粉的增加,饼干色泽降低,硬度呈上升趋势,延展度、感官评分均呈先增加后降低的趋势;增大黄油的添加量,延展度、膨松度变化较小;增大糖粉的...     

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     

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.     

Comparison of physico-chemical properties of biscuits supplemented with soy and kinema flours

Kinema was prepared by natural fermentation of soybeans. Bacillus strains, only tentatively identified, were isolated from the traditional product and used for making kinema in the laboratory. Kinema prepared by both methods was dried and ground to fine flour. Full-fat and low-fat soyflours were also prepared. Chemical analysis showed little change in protein and total fat content during fermentation, whereas free fatty acids increased substantially. Crude fibre and total sugar contents were reduced with a simultaneous increase in reducing sugars. Soy and kinema flours were incorporated at the 15% level into biscuit formulation. Protein content of all products was more than 17%. There was little difference in the proximate composition of the four types of biscuits prepared except for biscuits supplemented with low-fat soyflour. Incorporation of kinema provided red and yellow colour to the corresponding biscuits. Kinema supplementation resulted in decreased hardness but increased weight and spread ratio in fortified biscuits. Evaluation of sensory characteristics showed greater acceptance of kinema-supplemented biscuits in comparison with full-fat soyflour-supplemented biscuits.     

鹰嘴豆全麦粉酥性饼干研制及品质分析表征

目的为开发一款低糖、低脂、富含氨基酸和膳食纤维的功能性饼干。方法以低筋粉、鹰嘴豆、全麦粉、玉米油等原料研制鹰嘴豆全麦粉酥性饼干,以感官评分为评定指标经单因素和正交试验优化得到最优配方。采用质构仪和低场核磁共振分析表征了不同组分条件下鹰嘴豆全麦粉酥性饼干的内在结构和水分分布情况。结果通过正交实验优化了鹰嘴豆全麦粉酥性饼干配方为：鹰嘴豆粉17.5%、全麦粉30%+低筋粉70%、木糖醇25%、玉米油22.5%。在此配方下制得的鹰嘴豆全麦粉酥性饼干感官评分最高且硬度、脆性、胶黏性和咀嚼性均高于其他试验组。结论本研究为膳食纤维功能饼干研发与生产提供理论参考。     

猴头菇压缩饼干研制及对小鼠运动耐力的影响

以猴头菇与低筋面粉为原料,另添加棕榈油、白砂糖、小苏打、全脂奶粉和食盐,探讨猴头菇压缩饼干的最佳配方工艺,并研究其对小鼠运动耐力的影响。以感官评分为衡量指标,利用单因素实验考察不同组分用量对压缩饼干的感官品质影响,依照Box-Behnken中心组合设计试验,确定猴头菇压缩饼干的最佳配方参数。结果表明,猴头菇压缩饼干的最佳配方参数为:低筋面粉100%,猴头菇粉29.6%,棕榈油23.3%,白砂糖6.4%,小苏打1%,全脂奶粉8%,食盐1%和水15%(该配方以面粉用量为基准)。采用该配方制得的压缩饼干口感疏松适宜、色泽棕黄、猴菇香味浓郁且形态完整,实际感官评分(86.79±1.12)分,接近预测值,且各项理化与微生物指标符合国标要求。喂食小鼠30 d后,可明显延长其运动时间,表明该饼干有助于增强机体运动耐力,适于长期户外运动人群食用。     

海水稻米糠饼干生产工艺优化及其品质特性分析

米糠是海水稻海红米的主要副产物,含有许多营养素及生理活性物质,对其进行利用开发新产品有利于资源的有效利用。以海水稻米糠为原料,通过单因素实验和响应面实验优化米糠饼干的生产工艺,结合质构、电子鼻测定分析与感官模糊评定方法,分析米糠粉、黄油、白砂糖添加量对米糠饼干的色泽、风味等的影响。结果表明,海水稻米糠饼干最佳配方为：以总面粉质量为基准（100%）,低筋面粉63.5%、粟粉23.68%、澄面13.16%、鸡蛋26.32%、黄油59.38%、细砂糖31.12%、米糠粉10.53%,此时米糠饼干的感官评分最高。质构分析发现,随着米糠添加量的增加,饼干的硬度、韧性和脆性及感官评分先升高后下降,饼干色泽不断加深。电子鼻结果表明,不同配方的饼干产品的风味特征之间存在差异,各配方的饼干产品均对氮氧化合物以及硫化物较为敏感,通过主成分分析,可以简单区分不同饼干产品。以期开发海水稻副产品的精加工产品,促进谷物副产物综合深加工利用提供参考。     

黑玉米全粉对小麦面团流变学特性及酥性饼干品质的影响

为了拓宽黑玉米全粉在烘焙食品领域的应用,将黑玉米全粉以0~50%的比例替代强中筋小麦粉,利用黏度仪、粉质及拉伸仪等研究黑玉米全粉替代对小麦粉理化特性及面团热机械特性的影响;利用质构仪、感官评价研究黑玉米全粉替代对酥性饼干品质特性的影响。结果表明,黑玉米全粉的加入对面筋网络结构起到阻隔和断裂作用,湿面筋含量及沉降值分别下降了73.2%、71.0%,面团筋度显著降低。黑玉米全粉替代显著改变了面团的流变学特性,面团形成时间、稳定时间下降,弱化度升高;拉伸能量、延伸度、最大拉伸阻力下降,面团强度、稳定性及耐搅拌性降低,加工性能劣化。黑玉米全粉替代小麦粉酥性饼干的延展因子、质构特性及感官评价指标综合分析结果显示,20%黑玉米全粉添加量的饼干延展因子最大,组织结构细密均匀,表面光滑无裂纹,咀嚼性及硬度最大,酥脆性最好,口感最佳。黑玉米全粉酥性饼干常温下6个月保质期内水分、酸价、过氧化值及菌群总数、大肠菌群、霉菌、致病菌指标都符合国家标准。20%的黑玉米全粉添加量使得小麦粉面团在筋度适当下降的同时获得具有黑玉米风味、口感较好的酥性饼干,该研究可为黑玉米全粉在食品加工行业的应用提供理论依据。     

山药粉对面团特性和韧性饼干品质的影响

为研究山药粉添加量对面团特性和饼干营养品质的影响,本文分析不同山药粉添加量对面团粉质特性、糊化特性、质构特性、面筋含量及韧性饼干感官品质的影响,同时评价最佳工艺条件下饼干的营养品质。结果表明,随着山药粉添加量的持续加大,面团形成时间、稳定时间、衰减值、面团弹性及饼干感官质量先增加后降低,面团弱化度持续削减,最低粘度、峰值粘度和最终粘度及回生值呈现持续增加。当山药粉添加量为20%时,韧性饼干的口感较好,带有山药风味。与普通韧性饼干相比,脂肪含量和快速消化淀粉含量分别显著降低12%和23%(P<0.05),蛋白质、黄酮、慢速消化淀粉和抗性淀粉含量分别增加15%、33%、11%和22%(P<0.05)。山药韧性饼干符合现代饼干市场需求。