An investigation into the fate of sulphites added to hard sweet biscuit doughs

A radiotracer technique, employing [³⁵S]sulphur, has been used to determine the fate of sulphites added to hard sweet biscuit doughs. The results show that about 93% of the sulphur added to the dough as sulphite or metabisulphite remains in the biscuit. This figure is made up of about 30% sulphur as inorganic sulphate and 63% sulphur combined in an organic form; some evidence is presented to suggest that this sulphur may be combined with the biscuit protein as S-sulphoprotein. Less than 0.2% of the sulphur remains as inorganic sulphite in the finished biscuit.     

红薯泥饼干的研制

为了能更好地保存红薯中的大部分营养素,并保持原有口感风味,将红薯制成红薯泥,并以此为原辅料加工为红薯食品,以提高红薯的食用价值。通过正交试验确定产品的最佳配方为:红薯泥∶低筋面粉∶糖∶猪油为3∶3∶1∶1.4。通过测定红薯泥及红薯泥饼干的理化指标,证明了红薯泥及红薯制品对人身体具有很大益处。     

亚麻籽饼粕粉对面团流变学特性以及饼干品质的影响

本文将亚麻籽饼粕粉以0%～40%的比例取代低筋小麦粉,研究亚麻籽饼粕-小麦混合粉的粉质特性、糊化特性以及面团的动态流变学特性、质构特性,同时研究亚麻籽饼粕粉添加量对饼干延展比、颜色、质构及感官品质的影响,结果表明,随着亚麻籽饼粕粉含量增加,面团的吸水率从56.8%增加到80%、形成时间从1.1 min增加到13.5 min、稳定时间增加约1倍,弱化度从89降低到5,粉质质量指数增加约4.2倍,硬度从297.9增加到1438.8,同时饼干的脆性略有下降,颜色变暗。亚麻籽饼粕粉含量超过30%后,可以抑制淀粉的短期回生。添加20%及以下含量亚麻籽饼粕粉的饼干总体可接受度高、风味好、质构佳。     

米粉对面团流变特性及酥性饼干品质的影响

目的 探究了米粉的添加对面团流变学特性以及酥性饼干品质的影响。方法 选取了3种米粉(粳糯米粉、籼糯米粉、普通粳米粉)分别以0%、10%、20%、30%的比例替代中筋小麦粉，研究分析了米粉-中筋小麦粉混合粉的糊化特性，面团的粉质拉伸特性，动态流变以及酥性饼干的理化性质，质构特性及感官品质。结果 随着两种糯米粉添加量增加，混合粉的糊化特征值均呈下降趋势，而添加普通粳米粉后则趋势相反；添加米粉后混合面团的吸水率和弱化度随着三种米粉的添加量的增加显著升高，分别可达65.7%和160.50，而面团形成时间和稳定时间则显著降低(P<0.05)；混合面团的弹性模量（G''），黏性模量（G"）和损耗角正切值（tanδ）随着米粉添加量的增加而逐渐减小，表明米粉的添加减弱了面筋网络的形成；与低筋粉酥性饼干相比，混合粉酥性饼干的延展比较低，且三种米粉的添加可显著提升酥性饼干的脆性，经感官评价及综合比较后得出添加20% 籼糯米粉的混合粉饼干整体品质较佳。结论 通过在中筋面粉中加入米粉后可以有效改变面团的特性，以替代低筋面粉应用于酥性饼干的加工 ，本研究也为米粉在酥性饼干专用粉的制备奠定了理论基础。     

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.     

Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit

Biscuits prepared from flour composites containing 60:40 and 70:30 (w/w) finger millet:wheat flour were evaluated for its dough characteristics and biscuit quality. Hardness of biscuit dough measured by textural profile analysis was more in 60:40 combination than in 70:30 level. The dough became more adhesive with higher level of wheat flour and it varied across varieties. Extensograph data also showed that resistance of biscuit dough increased with the increasing levels of wheat flour. However, very little difference was observed between addition of 30 and 40 g/100 g wheat flour in terms of resistance to extension. Wheat composite flour (40 g/100 g) had higher water absorption capacity than in 30 g/100 g composite flour. Bandwidth of composite flour was narrower in 40 g/100 g wheat flour composite. Expansion of biscuit and breaking strength after baking was more in 70:30 composite than in 60:40. Among the varieties used, VL-324 brought about the positive changes of composite flour in rheological characteristics in terms of adhesiveness, extensibility and resistance to extension, which in turn improves biscuit quality. It provided better physical quality biscuit dough and biscuit in terms of its spread ratio, density and breaking strength. Studies indicated that composite of finger millet and wheat flour (60:40) was found better, particularly in case of biscuit quality. Out of six varieties, VL-324 was found best in terms of biscuit quality as well as acceptability.     

豌豆纤维对面团质构及酥性饼干品质的影响

将不同比例的豌豆纤维粉添加到面粉中,探索了豌豆纤维对酥性饼干面团质构、饼干质构及饼干感官品质的影响。结果表明:在豌豆纤维粉添加量低于25%时,随着添加比例的增加,面团的硬度逐渐增加,而粘着性和延伸度则逐渐降低,但拉伸阻力和拉伸比例表现出先增加后降低的趋势;酥性饼干中硬度、酥脆性、咀嚼性和粘着性的绝对值随纤维添加比例的增加均呈降低趋势。与对照（豌豆纤维添加量0%）相比,豌豆纤维粉添加量为15%时,饼干的硬度、酥脆性、粘着性、咀嚼性分别为1794.84g、740.719g、-93.48g·sec和1505.26g,且饼干的感官评价得分最高,为72.5分。      

海藻酸钠对冷冻面团面包烘焙特性的影响

研究添加不同比例(0.1%、0.3%、0.5%和0.7%)海藻酸钠对冷冻面团面包烘焙特性的影响。结果表明,添加海藻酸钠能提高冷冻面团的持水率,减少冷冻面团醒发时间;增大面包的比容,降低面包的硬度和咀嚼性,提高弹性,改善冷冻面团面包的品质。感官评定显示,冻藏不同天数后,添加0.3%的海藻酸钠面包感官评分值最高。     

Effect of ground ginger on dough and biscuit characteristics and acrylamide content

Food Science and Biotechnology - Effect of different contents of ground ginger [0%, 1%, 3%, 5%, and 7% (w/w)] on flour quality, dough and biscuit characteristic and acrylamide content were...     

Effects of water on the rheological characteristics of biscuit dough and quality of biscuits

 The influence of water on the rheological characteristics of biscuit dough and quality of biscuits was studied. A variation of even 1% in water content considerably changed the various rheological characteristics of biscuit dough. Increasing water content by 3% significantly increased the compliance from 32.6% to 45.6%, and decreased the extrusion time from 100 s to 34 s, the apparent biaxial extensional viscosity from 3.06×10⁵ Pas to 1.5×10⁵ Pas, and the consistency from 943 Ns to 620 Ns for dough based on weak wheat flour. The elastic recovery of biscuit dough increased significantly from 0.425 mm to 0.535 mm. Dough became more cohesive and adhesive with increasing water content, whilst biscuits became harder, as indicated by increases in density, breaking strength and compression strength. Received: 14 September 1998     

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     

Effect of high hydrostatic pressure to sweet potato flour on dough properties and characteristics of sweet potato‐wheat bread

The effect of high hydrostatic pressure (HHP, 100–400 MPa) for 20 min at 25 °C to sweet potato flour (SPF) on dough properties and characteristics of sweet potato‐wheat bread was investigated. The particle size of SPF after HHP was decreased significantly. The obvious rupture was observed in granules of SPF after HHP at 300 and 400 MPa by scanning electron microscopy (SEM). After HHP, significant differences on endothermic peak temperatures (T_P) of SPF were observed by differential scanning calorimetric (DSC), of which the enthalpy change (ΔH) had a slight increase, expect that at 200 MPa. Gas retention of dough with SPF after HHP increased markedly from 1199 (0.1 MPa) to 1246 ml (100 MPa). Specific loaf volume of bread with SPF at 400 MPa was increased significantly, while the hardness and chewiness were reduced. Thus, SPF treated with HHP at 400 MPa could be potentially used in wheat bread production.     

Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread

BACKGROUND: The effects of different phenolic acids on the rheological properties and gluten proteins of hard wheat flour dough and bread were investigated. Caffeic, ferulic, syringic and gallic acids were each blended with hard wheat flour at a concentration of 4.44 µmol L^?1 g^?1 flour. RESULTS: Mixing time and tolerance were reduced with the addition of phenolic acids. The phenolic acids reduced the maximum resistance to extension (R_max) and increased the extensibility of dough, with effects in the following order: gallic < syringic < ferulic < caffeic acid. The effect on R_max was more pronounced in overmixed dough. Loaf volume was most significantly decreased with the addition of caffeic acid. Extraction of sodium dodecyl sulfate‐soluble high‐molecular‐weight proteins was increased in both mixed and fermented doughs by the addition of ferulic and caffeic acids. The order of influence of the phenolic acids on the rheological properties and protein structure of dough and bread was consistent with that of their antioxidant activity. CONCLUSION: The addition of caffeic and ferulic acids reduced R_max and increased the extensibility of hard wheat flour dough by modifying the high‐molecular‐weight gluten, which resulted in decreased bread volume. Copyright © 2011 Society of Chemical Industry     

拉伸仪在半甜韧性饼干品质控制中的应用研究

利用改进的拉伸仪方法研究了不同减筋剂(蛋白酶和焦亚硫酸钠)对半甜韧性饼干面团流变性的影响规律,并对面团拉伸指数与成品饼干物理特性进行了相关性分析。结果表明,能量、最大拉伸阻力与减筋剂的加入量分别呈现线性(蛋白酶)或负指数相关性(焦亚硫酸钠);能量、最大拉伸阻力以及最大阻力延伸比与成品饼干的物理特性(重量、厚度、收缩率及变形率)均具有显著的(p<0.0001)相关性(r>0.8)。另外,1%的加水量变化对面团拉伸特性具有显著影响(p<0.05),表明这种改进的拉伸仪方法能够较为精确的反映面团流变学特性。双因素方差分析表明,1%加水量的变化和减筋剂会对面团拉伸指数以及饼干物理特性产生显著(p<0.05)交互作用影响。      

Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

Demand for health oriented products such as sugar-free, low calorie and high fibre products is increasing. One such recent trend is to increase the fibre content in food products to overcome health problems such as hypertension, diabetes, and colon cancer, among others. Consumption of high fibre products consisting of indigestible cellulose, hemicellulose, lignin and gums have several health benefits. Apart from these benefits, β-glucan-rich fibres have the benefit of reducing the absorption of glucose. Fibre sources from wheat, rice, oat and barley were used to study their influence on rheological characteristics of wheat flour dough and biscuit making quality. Ash, total protein and dietary fibre content of bran samples ranged between 4% and 10%, 12% and 14% and 20.4% and 49.5%, respectively. Farinograph characteristics of the wheat flour-bran blends showed increase in water absorption from 60.3% to 76.3% with increase in the level of bran from 0% to 40%. The resistance to extension values as well as extensibility of the dough decreased with increase in the bran level. The spread ratio of the biscuits prepared from wheat, rice and oat bran blends decreased from 8.38 to 7.52, whereas the same increased to 9.3 for biscuits prepared from barley bran blends. The breaking strength values of biscuits ranged between 1.34 and 3.83 kg. Highly acceptable biscuits could be obtained by incorporating 30% of oat bran or 20% of barley bran in the formulation.