Effects of changes in ingredient composition on the rheological properties of a biscuit industry dough

Perego, Patrizia; Sordi, A.; Guastalli, Romilbert; Converti, Attílio

doi:10.1111/j.1365-2621.2006.01330.x

Cited by 15 publications

(10 citation statements)

References 23 publications

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“…In addition, Sahi (1994) investigated that its impact also relies on upon the composition of flour along with the kind of fat and oil added. It has been found that a 30 % addition of fats repressed the starch retrogradation and provided additional plasticity on gluten network (Perego et al 2007). These perceptions affirm the finding observed by Manohar and Rao (1999), they found that the addition of fat prompted a decline in the development of gluten, henceforth the less elastic dough which is desirable in cookie making.…”

Section: Role Of Fats and Oils In Dough Rheologysupporting

confidence: 67%

Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review

2016

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Sincere efforts of researchers are underway to understand the functionality of different fats and oils in relation to cookie quality. The quality of cookie primarily relies upon the functionality of fats and oils in cookie system which ultimately is combined result of their physical, chemical, and rheological properties. Effects of some major fats and oils such as butter, bakery fat, hydrogenated fat, lard, margarine, palm oil, sunflower oil, coconut oil, and soybean oil on the physical and sensory characteristics of cookie have been studied. Previous studies reported that fats and oils had radical contribution in cookie quality and most authors agree on the fact that different fats and oils affect the cookie quality to different extent. Furthermore, it was observed by many researchers that with oils, dough was softer and cookie spread was higher as compared with that of fats. It is important to understand the molecular basis of the difference in technological changes in cookies properties with different fats and oils. This review focuses on the current knowledge of quality determining physical, chemical, thermal, microstructural, and functional properties of fats and oils in relation to cookie dough rheology and cookie quality.

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Section: Role Of Fats and Oils In Dough Rheologysupporting

confidence: 67%

Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review

2016

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“…With respect to ash content, it was observed that the stuffed biscuit group was the one that showed the greatest variation, from 0.5 to 1.7 g/100 g. The strawberry wafer biscuit showed which are used in lower amount and lower moisture content (PEREGO et al, 2007). The long shelf life of these products allows large production and wide distribution (TYAGI et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

Proximate and mineral composition of industrialized biscuits

et al. 2013

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“…In the presence of sucrose, the development of the gluten network is restrained because of the competition between sugar and protein for water, which might result in an incomplete hydration of gluten (Manohar & Rao, 1997;Baltsavias et al, 1999;Perego et al, 2007). Additionally, gluten polymers are highly dispersed because of sugar/water interactions and are therefore prevented from approaching each other and cross-linking.…”

Section: Technological Functions Of Sucrose In Sweetened Bakery Productsmentioning

confidence: 99%

Sugar replacement in sweetened bakery goods

Struck

Jaros

Brennan

et al. 2014

Int J of Food Sci Tech

113

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Summary This review presents the state‐of‐the‐art concerning the application of natural and artificial high‐intensity sweeteners, fructans and bulking agents such as polyols as sugar replacers in sweet‐baked goods and their effects on product characteristics. The recent much publicised attention given to weight gain of the population and its consequences on the occurrence of diet‐related diseases in developed countries has influenced the food manufacturers attempts to provide the consumer with reduced energy products. The replacement of sucrose in sweet bakery products by alternative natural or artificial sweeteners can be a challenging issue. Sucrose as a main ingredient in sweet bakery products contributes, aside from providing sweetness, to numerous processing and product characteristics. Intense sweeteners have a high sweetness compared with sucrose but lack in their contribution to the body of the product, whereas the replacement of sucrose with bulking sweeteners may result in products with a similar body but a lack in taste and flavour.

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Effects of changes in ingredient composition on the rheological properties of a biscuit industry dough

Abstract: This paper deals with the effects of changes in the amounts of ingredients added to a biscuit dough on its rheological behaviour

Cited by 15 publications

References 23 publications

Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review

Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review

Proximate and mineral composition of industrialized biscuits

Sugar replacement in sweetened bakery goods

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