浅析酥性饼干与曲奇饼干的区别

为明确区分中国酥性饼干和美国曲奇饼干,本文就我国国家粮食局制定的《酥性饼干用小麦粉》标准（LS／T3206--1993）中规定的酥性饼干和美国谷物化学家协会制定的《曲奇粉的烘焙品质》标准（AACC10—50D和AACC10—52）中规定的曲奇饼干,分别从定义、实验室制作方法、原料的要求及两种饼干在品质特性上的差异进行了具体阐述。     

板栗酥饼的研制

本研究开发了一种用板栗粉为强化剂的新颖酥饼,并对其保质期进行了试验.该产品用50%的板栗粉和0.02%抗氧化剂(TBHQ,油脂的总量计)经传统工艺调配、成型、焙烤制得.感官评定表明,该酥饼有特殊的板栗风味和良好的口感质构.本文用加速试验法测得该产品和对照的空白样品的保质期(25℃)分别为228d和154d.结果显示这种新颖的板栗酥饼具有优良的焙烤特性和很好的营养价值.     

天然抗氧化剂抑制曲奇中丙烯酰胺含量的研究

采用天然抗氧化剂荞麦、孜然和黑种草籽抑制曲奇中丙烯酰胺的生成。研究这3种配料对面粉中丙烯酰胺前体的含量、面粉和曲奇抗氧化的特性、曲奇烘焙特性和丙烯酰胺含量的影响,结果表明：这3种配料组合都可以增加面粉中还原糖和天门冬酰胺的含量,也可以增加面粉和曲奇的抗氧化特性(包括总酚类物质、DPPH自由基清除能力和ABTS+·的抑制能力)。当所添加的天然抗氧化剂含量增加时,曲奇颜色变深,表现为更低的L*,a*和b*值;荞麦和孜然的引入会增加曲奇中的水分含量,而黑种草籽则相反。所有天然抗氧化剂组合都可以增加曲奇的延展率。未添加天然抗氧化剂的曲奇中丙烯酰胺的含量为361.2μg/kg,而单独添加15%荞麦、15%孜然和15%黑种草籽使得曲奇中丙烯酰胺的含量分别降低了20.2%、67.6%和75.9%。感官分析结果表明：富含天然抗氧化剂的曲奇都可以被人们所喜欢。     

慈姑全粉对曲奇饼干品质影响及配方研究

慈姑营养丰富,为提高其利用价值,将烘干所得慈姑全粉加入曲奇饼干中,讨论慈姑粉添加量对曲奇饼干品质特性的影响。结果表明,慈姑全粉的添加对饼干品质有明显的影响。在单因素试验基础上,以感官评分作为响应值,通过响应面法得到慈姑全粉曲奇饼干的最佳配方:低筋面粉100%,慈姑粉添加量25%,黄油添加量55%,鸡蛋添加量15%,糖粉添加量30%。     

基于任务和角色的双重Web访问控制模型

互联网／内联网和相关技术的迅速发展为开发和使用基于Web的大规模分布式应用提供了前所未有的机遇，企业级用户对基于Web的应用(Web-based application，WBA)依赖程度越来越高．访问控制作为一种实现信息安全的有效措施，在WBA的安全中起着重要作用．但目前用来实现WBA安全的访问控制技术大多是基于单个用户管理的，不能很好地适应企业级用户的安全需求．因此提出了基于任务和角色的双重Web访问控制模型(task and role-based access control model for Web，TRBAC)，它能够满足大规模应用环境的Web访问控制需求．并对如何在Web上实现TRBAC模型进行了探讨，提供了建议．同时，应用TRBAC模型实现了电子政务系统中网上公文流转系统的访问控制．     

Acid-Hydrolyzed Starch Tailings Effects on Cookie Spread

A starch tailings fraction was isolated from wheat flour and hydrolyzed for various lengths of time with dilute sulfuric acid. Differential scanning calorimetry showed that the hydrolyzed starch tailings were almost as effective as sugars in raising the onset temperature for gelatinization of starch. A sample hydrolyzed 2 hr increased the onset temperature by the same extent as an equal weight of sucrose. When sucrose in cookies was completely replaced by hydrolyzed starch tailing fractions, the spread of the cookies depended on the molecular size of the polysaccharides in the fraction added. Cookies containing a sample hydrolyzed for 0.5 hr had the least spread, whereas those containing starch tailings hydrolyzed for 2 hr spread the most.     

Gluten-free cookies added with fibre and bioactive compounds from blackcurrant residue

A blackcurrant by-product of juice production was dehydrated and added to a gluten-free chocolate cookies formulation as a source of dietary fibre and antioxidants. The blackcurrant ingredient showed high bioactive compounds content: total phenolics (TPC) = 37.5 ± 0.9 mg GAE per g d.b., total monomeric anthocyanins = 18.0 ± 0.4 mg cyanidin-3-glucoside per g d.b., antioxidant activity (AA) = 22.1 ± 0.3 mg GAE per g d.b. and total dietary fibre (TDF) = 32.3 ± 0.4% d.b. The cookie formulation was added with 3.75% blackcurrant powder without causing severe organoleptic changes. The cookies presented 62% and 70% increase of TPC and AA, respectively. The in vitro digestion showed that a relevant level of AA could reach the large intestine. Also, the TDF increased 2.5 times, reaching a final content that would enable the use of the claim 'source of dietary fibre' in the labelling according to the Codex Alimentarius. The obtained cookies showed a high level of acceptance among coeliac and non-coeliac consumers in the sensory analysis.     

Impact of fat types on the rheological and textural properties of gluten-free oat dough and cookie

This study investigated the effect of six fats (margarine, butter, lard-LAR, refined palm oil-RPO, refined palm oil with stearin-RPOS, hydrogenated palm oil-HPO) with different solid fat content (SFC) on gluten-free oat dough and cookie properties. RPOS and HPO had the highest SFC. RPO dough was the softest, whereas HPO was the hardest one. Dough hardness was correlated with SFC (r = 0.87). Dough stickiness was positively correlated with dough hardness (r = 0.92). Dough hardness influenced the breaking force of the cookies (r = 0.79). HPO were the hardest cookies. Oscillatory test revealed that HPO dough was the stiffest as well as presented a higher rigidity compared to the other samples as showed by the creep tests. LAR cookies were the darkest, while HPO were the lightest. SFC of fats is the most important composition parameter which influences thermal, textural and rheological properties of the oat dough.     

Consumer evaluation of bakery product flavour as affected by incorporating the prebiotic tagatose

This study evaluated whether incorporating tagatose, a monosaccharide with prebiotic properties, into bakery products affected their flavours. Cinnamon muffins, lemon cookies, and chocolate cakes were prepared; 1 or 2% tagatose was added to the experimental products while an equal amount of sucrose was added to the control products. Using triangle tests, untrained consumer panels (n=65–81) were unable to distinguish between the flavour of products with and without tagatose. In addition, the flavours of bakery products containing and not containing tagatose were liked similarly. Based on this data, bakery products may be formulated containing low levels of tagatose for its health benefits without altering the product's flavour.     

Peanut and hazelnut traces in cookies and chocolates: Relationship between analytical results and declaration of food allergens on product labels

Accidental exposure to hazelnut or peanut constitutes a real threat to the health of allergic consumers. Correct information regarding food product ingredients is of paramount importance for the consumer, thereby reducing exposure to food allergens. In this study, 569 cookies and chocolates on the European market were purchased. All products were analysed to determine peanut and hazelnut content, allowing a comparison of the analytical results with information provided on the product label. Compared to cookies, chocolates are more likely to contain undeclared allergens, while, in both food categories, hazelnut traces were detected at higher frequencies than peanut. The presence of a precautionary label was found to be related to a higher frequency of positive test results. The majority of chocolates carrying a precautionary label tested positive for hazelnut, whereas peanut traces were not be detected in 75% of the cookies carrying a precautionary label.