Heat damage of water biscuits from einkorn, durum and bread wheat flours

Hidalgo, Alyssa; Brandolini, Andrea

doi:10.1016/j.foodchem.2011.03.056

Cited by 32 publications

(27 citation statements)

References 31 publications

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“…This increase could be probably related to more drastic thermal conditions involved by puffing than by biscuit-making. In fact, puffing led to stronger heat damage than baking (Cattaneo et al 2015;Hidalgo and Brandolini 2011). The optimal puffing treatment, which induced the strongest heat damage (Cattaneo et al 2015), in almost all cases determined the highest concentration rise.…”

Section: Resultsmentioning

confidence: 94%

“…Water biscuits preparation The water biscuits (WB) were manufactured as described by Hidalgo and Brandolini (2011), using only whole meal flour (30 g dry weight basis for each WB) and water, to unambiguously determine the role of flour in phenolic acid changes. Optimum water quantity and mixing time of each sample were determined by Brabender farinograph analysis.…”

Section: Methodsmentioning

confidence: 99%

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Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

2015

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The whole meal flour of wheat is rich in phenolic acids, which provide a relevant antioxidant activity to food products. Aim of this research was to assess the influence of processing on phenolic acid content and antioxidant activity of whole meal flour water biscuits and puffed kernels of einkorn and bread wheat. To this end, the evolution of syringaldehyde, ferulic, vanillic, syringic, p-coumaric, phydroxybenzoic, and caffeic acids was studied during manufacturing. Overall, from flour to water biscuit, the total soluble conjugated phenolic acids increased slightly in einkorn, while the insoluble bound phenolic acids decreased in all the accessions as a consequence of losses during the mixing step. In the puffed kernels, instead, the total soluble conjugated phenolic acids increased markedly, while the bound phenolics did not show any clear change, evidencing their high thermal stability. The antioxidant activity, measured by FRAP and ABTS, increased during processing and was highest under the most drastic puffing conditions.

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Section: Resultsmentioning

confidence: 94%

Section: Methodsmentioning

confidence: 99%

Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

2015

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“…One of the best models to study the effect of fermentation on some physical changes of buckwheat fl our is water biscuits [Hidalgo & Brandolini, 2011]. The water biscuits were obtained using only buckwheat fl our and water, without the addition of shortening or other fat and protein sources usually employed in biscuit production.…”

Section: Resultsmentioning

confidence: 99%

“…The water biscuit dough was prepared according to the AACC 10-52 method [1995], with the modifi cation proposed by Hidalgo & Brandolini [2011]. A preliminary water biscuits trail was performed in different temperatures and times.…”

Section: Methodsmentioning

confidence: 99%

Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

Wronkowska¹,

Jeliński²,

Majkowska³

et al. 2018

Pol. J. Food Nutr. Sci.

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The growth of lactic acid bacteria during liquid-state fermentation of buckwheat fl our and changes in pH during the process were analyzed. Eight strains of Lactobacillus were selected as the most active strains used to obtain new fermented fl ours. Physical properties of buckwheat water biscuits formulated from these fermented fl ours were studied.The hardness of freshly prepared biscuits was affected by the lactic acid bacteria applied, with its highest value noted for the water biscuits made of buckwheat fl our fermented by L. plantarum IB. Signifi cantly greater differences in hardness values of water biscuits were noted after 24 h storage. Moreover, water biscuits made of the fermented fl ours were lighter and had a higher browning index as compared to the control biscuits prepared from unfermented buckwheat fl our. The obtained results demonstrate the feasibility of selecting lactic acid bacteria for the fermentation of buckwheat fl our focusing on some physical properties of the water biscuits.

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“…FUR was determined by HPLC according to the conditions described in Standard ISO 18,329:IDF 193 (ISO-IDF, 2004), as detailed in Hidalgo and Brandolini (2011b): 400 mg of sample were hydrolised with 8 mL of 8 N HCl under nitrogen at 110°C for 23 h and purified by solid-phase extraction (SPE) with a C18 cartridge (Sep-pak, Millipore, Ballerica, MA, USA) and injected in a HPLC apparatus consisting of two 510 HPLC pumps, a 680 automated gradient controller, and a 490 programmable multiwavelength detector (Millipore Waters, Milford, MA). Furosine was quantified using furosine dihydrochloride (NeoMPS, PolyPeptide Laboratories, Strasbourg, France) as external standard.…”

Section: Determination Of Heat Damage Indicesmentioning

confidence: 99%