Structural and Chemical Modifications of Short Dough During Baking

Chevallier, Sylvie; Valle, Guy Della; Colonna, Paul; Broyart, Bertrand; Trystram, Gilles

doi:10.1006/jcrs.2001.0388

Cited by 109 publications

(88 citation statements)

References 17 publications

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“…The final thickness is nevertheless clearly higher than before baking. The impact of protein thermal transitions on expansion phenomenon in biscuits is not quite clear according to this study [13], and the end of rising stage could be attributed to depletion of chemical leaveners as well as extensive water vaporisation that breaks down cell walls in the biscuits. In case of the present study, the comparison of the different recipes appears even more complex, because different types of particles (e.g.…”

Section: Influence Of Fat Powders On Biscuits Made From Selected Floursmentioning

confidence: 95%

“…Furthermore, the trend found above for the five flours and palm oil that wheat and RCPS yield thin and the commercial gluten-free flour (Gf) the thick biscuits was not confirmed for all fat sources: it is true for LFP besides palm oil, but not for ME and HFP. Studies on (wheat based) short dough during baking [13] showed that the final biscuit thickness is a result of two stages: at first, the biscuit dough rises rapidly during baking, and later it collapses to some degree. The final thickness is nevertheless clearly higher than before baking.…”

Section: Influence Of Fat Powders On Biscuits Made From Selected Floursmentioning

confidence: 99%

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

Schober

O’Brien

McCarthy

et al. 2003

Eur Food Res Technol

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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.

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Section: Influence Of Fat Powders On Biscuits Made From Selected Floursmentioning

confidence: 95%

Section: Influence Of Fat Powders On Biscuits Made From Selected Floursmentioning

confidence: 99%

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

Schober

O’Brien

McCarthy

et al. 2003

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

“…During baking at 180°C, Chevallier et al (2002) observed that the thickness of biscuits during the 100-second shrinking period decreased from 6.5 to 5.0 mm, i.e. by ca.…”

Section: Changes In Dough Volumementioning

confidence: 99%

Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach

Miś

Nawrocka

Dziki³

2016

Food Bioprocess Technol

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A measurement system was designed to study changes in the volume, pressure, and viscosity of dough leavened by baking powder during model baking. Analysis of the volume changes demonstrated two baking stages, i.e. dough expansion and crumb shrinking. Through the analysis of pressure and viscosity extremes, the expansion stage was divided into five phases: stress relaxation (R) characterised by a mild pressure decline; gluten matrix softening (S), during which the decrease in viscosity is accompanied by a gradual pressure rise contributing to substantial dough expansion (by ∼54 %); starch gelatinisation and protein aggregation (G) characterised by rapidly increasing viscosity; gas bubble opening (O) reflecting a rapid pressure reduction; and boiling of water in dough (B), which ends at initiation of crumb shrinking. The study showed that enrichment of the dough with carob fibre increased the contribution of phases S and O to dough expansion at the cost of phase G. A similar contribution of the expansion phases was reported for the Bombona cultivar, which exhibits the highest gluten content. In contrast, the Finezja and Katoda cultivars, which have a lower gluten level, were characterised by an approximately two-fold higher impact of phase G on the increase in dough expansion. The results indicated that the developed method for identification of baking expansion phases of leavened dough can be useful in baking characteristics of raw materials and bakery additives.

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“…For solid samples or final baked products (crumb and crust), volume has been measured from the dimensions of frozen samples with a regular geometry (Baik et al, 1999), or by a volumetric displacement method (using millet, sesame, rapeseed, glass beads) (Sumnu, Sahin, & Sevimli, 2005;Sato et al, 1987;Bakshi & Yoon, 1984;Hwang & Hayakawa, 1980), or by 3-D image analysis (Baik, Marcotte, & Castaigne, 2000b). The height variation was recorded continuously for products in a pilot oven, from camera images taken through oven door (and through the mould if any) (Chevallier, Della Valle, Colonna, Broyart, & Trystram, 2002;Sommier, Chiron, Colonna, Della Valle, & Rouille, 2005;Lostie, Peczalski, Andrieu, & Laurent, 2002). As the final product weight is a quality criterion, weight variation during baking is one of the control parameters.…”

Section: Introductionmentioning

confidence: 99%

Characterization of sponge cake baking in an instrumented pilot oven

et al. 2012

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The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220°C) leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specifically for online measurement of weight loss, height variation and transient temperature profile and pressure in the product. This method was based on measuring heat fluxes (commercial sensors) to account for differences in product expansion and colour. In addition, measurement of height with a camera was coupled to the product mass to calculate changes in density over time. Finally, combining this information with more traditional measurements gave a better understanding of heat and mass transfer phenomena occurring during baking.

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Structural and Chemical Modifications of Short Dough During Baking

Cited by 109 publications

References 17 publications

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

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

Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach

Characterization of sponge cake baking in an instrumented pilot oven

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