Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits

Abstract

Studies were conducted to develop gluten-free biscuits comparable in quality to wheat (W) biscuits and superior to those made from commercial gluten-free flour (Gf), suitable for coeliac sufferers. Three mixes of brown rice flour (R), corn starch (C), potato starch (P), soya flour (S), buckwheat flour (B) and millet flakes (M) were studied: RCPS in the percentage 70, 10, 10, 10, RPBM (50, 30, 10, 10) and RCPM (25, 25, 25, 25). Biscuits were tested for water activity, moisture, texture (snap test), diameter, thickness and colour (L* value), biscuit dough for hardness and stickiness. Various correlations >0.8 indicated for the three mixes, W and Gf that firm, nonsticky doughs yielded firm, thin, non-oval biscuits. Cluster analysis revealed that RCPS was most similar to W with regards to all parameters measured, and RCPS also showed best overall acceptability in sensory testing. Three fat powders were studied for use instead of palm oil: high and low fat dairy powder (HFP, LFP) and microencapsulated high fat powder based on vegetable fat (ME). HFP and ME yielded biscuits of comparable texture to palm oil, LFP resulted in much firmer biscuits, attributed to lower fat and higher protein and total sugar content.

Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits

“…Thus the type and percentage of encapsulating agent used and the quantity of fat and sugar content in the fat powders have a great influence on the biscuit quality. This study infers that there is some relation between dough characteristics and biscuits quality as observed by Schober et al (2003).…”

Izhodišča za raziskave učinkov flavonoidov, taninov in skupnih beljakovin v frakcijah zrn navadne ajde (Fagopyrum esculentum Moench) in tatarske ajde (Fagopyrum tataricum Gaertn.) / Starting points for the study of the effects of flavonoids, tannins ...

“…In such products, there should be no traces of gluten proteins (Wieslander & Norbäck 2001a, Schober et al 2003, Størsrud et al 2003, Wijngaard & Arendt 2006a, Krahl et al 2008. Škrabanja et al (2001) reported that slow digestibiloity of proteins, due to the presence of polyphenols, prolong satiety in comparison to meals based on wheat.…”

Sensory, Physico-Chemical and Nutritional Properties of Gluten Free Biscuits Formulated with Quinoa (Chenopodium quinoa Willd.), Foxtail Millet (Setaria italica) and Hydrocolloids

“…Gluten removal weakens dough structure to develop properly during kneading and baking (Gallagher, 2002). However, unlike pasta and bread, gluten network in cookies and biscuits requires minimum development (Schober et al, 2003). The texture of baked biscuits is primarily attributed to starch gelatinization and super cooled sugar rather than a protein/starch structure (Gallagher, 2002).…”

“…The texture of baked biscuits is primarily attributed to starch gelatinization and super cooled sugar rather than a protein/starch structure (Gallagher, 2002). Nevertheless, commercial gluten-free biscuits are generally based on pure starch, thus have poor organoleptic quality (Schober et al, 2003).Inadequate fiber intake from many GF foods had been reported as they are made with starches and /or refined flours with low content in fiber (Thompson, 2000). Studies on the nutritional composition of processed gluten-free demonstrated that they have high levels of lipids, sugars and salt.…”