Contribution of Major Ingredients during Baking of Biscuit Dough Systems

Chevallier, Sylvie; Colonna, Paul; Valle, Guy Della; Lourdin, Denis

doi:10.1006/jcrs.2000.0308

Cited by 160 publications

(105 citation statements)

References 15 publications

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“…Amounts of fat ranging from 75 to 230 g/kg, mainly constituted by refined vegetable oils and margarine, have been determined in Italian biscuits (Caponio, Summo, Delcuratolo, & Pasqualone, 2006). Lipids have a significant effect on the rheological characteristics of dough and induce easier breaking and friability of biscuits (Chevallier, Colonna, Della Valle, & Lourdin, 2000). The choice of lipid to be used in biscuit production is mainly done on the basis of technological and economic parameters, without considering the nutritional implications.…”

Section: Introductionmentioning

confidence: 99%

Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins

Pasqualone

Bianco

Paradiso

2013

CyTA - Journal of Food

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The aim of the work was to improve the nutritional quality of biscuits and to enrich them with anthocyanins. The steps were (i) evaluation of various raw materials as sources of anthocyanins and optimization of anthocyanin extraction procedure; (ii) conduction of six biscuit-production trials by using anthocyanins extracted from the selected source, at different enrichment levels and with progressively less fat and sugar; and (iii) conduction of a paired-preference test to compare the best anthocyanin-enriched biscuits to control plain biscuits. Grape marc extract was selected for biscuit making. Also, the use of durum wheat semolina and extra virgin olive oil was proposed. A fat level as low as 100 g/kg was achieved, with a notable decrease of saturated fatty acids. Total anthocyanins accounted for 103 6 10 73 g/kg. The color of biscuits was characterized by more intense redness and minor lightness compared to the control, and acceptability was adequate, as assessed by 103 consumers.

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Section: Introductionmentioning

confidence: 99%

Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins

Pasqualone

Bianco

Paradiso

2013

CyTA - Journal of Food

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“…In biscuit making, the principal ingredients are wheat flour, sugar, fat, water and salt. These are mixed together with other minor ingredients (baking powder, skimmed milk, emulsifier and sodium metabisulphite) to form a dough containing a gluten network (Chevallier et al 2000). Soft wheat flours are normally used for biscuit preparation, but they can also be made with non-wheat flours such as sorghum (Dendy 1993).…”

Section: Introductionmentioning

confidence: 99%

Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology

2012

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Five blends of sorghum (Sorghum bicolor) flour (25.0-45.0 %) and whole wheat flour were used to make biscuits using inulin (5.0-10.0 %) and guar gum (1.0-2.0 %). An experimental investigation was carried out with the aim of evaluating the effect of fat replacer (inulin) and sorghum flour on the quality of high fibre and low calorie biscuits. For this purpose, the biscuit dough and the biscuit samples were analyzed. The analysis was based on hardness of the dough, hardness of the biscuit, fracturability and overall acceptability (OAA) scores. Results showed that increasing the amount of sorghum flour in biscuit increased the dough hardness and biscuit hardness, whereas, biscuit fracturability decreased and OAA scores increased up to the level at which sorghum flour ranged from 35.0 to 40.0 % after which it decreased. An increase in the amount of inulin was followed by an increase in biscuit hardness, while, fracturability and OAA scores decreased and there was little effect on the dough hardness. Optimum conditions generated from the analysis was 40.8 % sorghum flour, 6.5 % inulin and 1.0 % guar gum. The predicted response in terms of dough hardness, fracturability, biscuit hardness and OAA were 212.4 g, 36.4 mm, 4.8 kg and 7.06, respectively. The desirability of the optimum condition was 0.827.

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“…Sua longa vida-de-prateleira permite que sejam produzidos em grande quantidade e largamente distribuídos [6,7]. Biscoito é o produto obtido pelo amassamento e cozimento conveniente de massa preparada com farinhas, amidos, féculas, fermentadas ou não e outras substâncias alimentícias [9].…”

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Avaliação de farinhas de trigos cultivados no Rio Grande do Sul na produção de biscoitos

Gutkoski¹,

Nodari²,

Neto³

2003

Ciênc. Tecnol. Aliment.

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A qualidade de grãos e farinhas de trigo é determinada por uma variedade de características que assumem diferentes significados dependendo da designação de uso ou tipo de produto. Estas características podem ser classificadas em físicas, químicas, enzimá-ticas e funcionais [19,23].Segundo RAO & RAO [22] a avaliação reológica da farinha é de vital importância para a indústria de panificação ajudando a predizer as características de processamento da massa e a qualidade dos produtos finais. A reologia também desempenha importante papel no controle de qualidade e na definição da especificação de ingredientes dos produtos elaborados. Entre as determinações disponíveis para avaliar objetivamente as propriedades da massa e definir o uso final da farinha de trigo na panificação, incluem-se as de características de mistura (farinógrafo e mixógrafo), características de extensão (extensógrafo, alveógrafo e consistógrafo), viscosidade (número de queda, viscosímetro RVA) e de produção ou retenção de gás (reofermentógrafo e maturó-grafo). Para avaliar as propriedades funcionais da farinha na produção de biscoitos normalmente é empregado o sugar-snap cookie, método n o 10-50D, descrito pela American Association of Cereal Chemists [1,10,26,27].Embora não constitua um alimento básico como o pão, os biscoitos são aceitos e consumidos por pessoas de qualquer idade. Sua longa vida-de-prateleira permite que sejam produzidos em grande quantidade e largamente distribuídos [6,7]. Biscoito é o produto obtido pelo amassamento e cozimento conveniente de massa preparada com farinhas, amidos, féculas, fermentadas ou não e outras substâncias alimentícias [9]. A farinha de trigo constitui o principal ingrediente das formulações de biscoitos pois fornece a matriz em torno da qual os demais ingredientes são misturados para formar a massa [12]. A farinha para a elaboração de biscoitos deve apresentar taxa de extração entre 70 e 75%, teor de proteínas entre 8 e 11% e glúten extensível [19].De acordo com LABUSCHAGNE, CLAASSEN & DEVENTER [17], biscoitos de boa qualidade são obtidos a partir da farinha de trigos moles, de baixo teor de proteína bruta, alta taxa de extração de farinha de SUMMARY EVALUATION OF WHEAT FLOUR CULTIVATED IN THE RIO GRANDE DO SUL TO PRODUCTION OF BISCUITS. In the biscuit industry the definition of parameters to select the use of the wheat in study is basic. A series of chemical, physical, enzymatic and functional tests exists which can characterize the technological quality of the flour. The purpose of this research was to study cultivates of wheat cultivated in the state of the Rio Grande do Sul in the production of biscuits through physical, chemical, rheological and functional analysis. Samples of wheat cultivates BR 23, BRS 120, BRS 49, BRS 177, BRS 119, BRS 176, 940097 PF and EMBRAPA 40 were conditioned for 15% of moisture content and milling in mill pilot Chopin. With the milling samples it was determined the weight of a thousand grains, kernel hardness, hectoliter weight, experimental milling, chemical composition, ...

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Contribution of Major Ingredients during Baking of Biscuit Dough Systems

Cited by 160 publications

References 15 publications

Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins

Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins

Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology

Avaliação de farinhas de trigos cultivados no Rio Grande do Sul na produção de biscoitos

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