Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality

Nishio, Zenta; Ito, Masaru; Takata, Kanenori; Goshima, Daisuke; Matsushita, Koki; Nakamura, Tadashi; Yamauchi, Hiroaki

doi:10.3136/fstr.26.215

Cited by 3 publications

(3 citation statements)

References 22 publications

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“…Falling number (FN) in wheat is an important quality predictor with a significant relation to α-amylase activityand therefore has a great impact on soft wheat end-use quality [ 18 ]. Soft wheat flour characteristics, such as damaged starch, amylose, and PC, were found to greatly affect the diameter of sugar snap cookies [ 19 ]. Moreover, several cookie quality parameters (hardness, diameter, thickness, and spread ratio) are influenced by soft wheat genotypes [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Fertilizer Treatments, Environment and Varieties on the Yield-, Grain-, Flour-, and Dough-Related Traits and Cookie Quality of Weak-Gluten Wheat

Wang

Zhang

et al. 2022

Plants

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Weak-gluten wheat is the main raw material for crisp and soft foods such as cookies, cakes, and steamed breads in China. However, it remains challenging to find an appropriate fertilization regime to balance the yield and quality of wheat for special uses (such as cookie making). Here, four nitrogen (N) fertilizer treatments were compared in terms of effects on the yield-, grain-, flour-, and dough-related traits and cookie quality of nine weak-gluten wheat varieties. Compared with other treatments, the treatment M (which had 180 kg ha−1 N fertilizers with basal fertilizer:tillering fertilizer:jointing fertilizer = 5:1:4) was a superior fertilization strategy as it could ensure a higher yield (4.46 kg block−1) and proper traits related to cookie quality. Moreover, environmental conditions and wheat genotypes exhibited significant effects on many quality-related traits. The quality of Chinese crisp biscuits showed a significant association with unit weight, redness, and solvent retention capacity in lactic acid solution, while that of American cookies was influenced by thousand-grain weight, hardness, rate of yield flour, and formation time as indicated by the Mantel test. Additional Pearson correlation analysis demonstrated that thousand-grain weight, hardness, and rate of yield flour can affect the quality of American cookies. Our findings demonstrate that it is necessary to comprehensively consider local conditions, variety selection, and optimal fertilization to achieve high-quality weak-gluten wheat for cookie making.

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Section: Introductionmentioning

confidence: 99%

Effects of Different Fertilizer Treatments, Environment and Varieties on the Yield-, Grain-, Flour-, and Dough-Related Traits and Cookie Quality of Weak-Gluten Wheat

Wang

Zhang

et al. 2022

Plants

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“…Sago crackers are widely liked as a school snack because they have dry and crunchy properties. Many factors can affect the characteristics of sago crackers, such as the production method and the chemical composition of the raw material (Nishio, Ito, Takata, Goshima, Matsushita, Nakamura, and Yamauchi, 2020). The chemical composition of the flour used to make sago crackers affects the mechanical characteristics of these crackers (Saeleaw and Schleining, 2010).…”

Section: Introductionmentioning

confidence: 99%

Demonstration of Making Sago (Metroxylon sagu Rottb.) Crackers with Variations in the Comparison of Sago Flour and Wheat Flour to High School Students

Abadi¹,

Hofifah²,

Anggraeni³

et al. 2020

JEET

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The purpose of this study was to determine the learning outcomes of high school science students regarding the mechanical characteristic and chemical composition of food, especially sago (Metroxylon sagu Rottb.) crackers through learning video. This research was conducted by experimental demonstration through pre-test, video demonstration, and post-test. In addition, the method of making sago crackers is done through the process of mixing the raw material, kneading the material until it is smooth, shaping crackers, and baking crackers. The results showed that the hardness of the sago crackers decreases with the amount of sago flour content. In addition, the students' posttest scores increased significantly. Demonstration videos can convey information or events effectively without having to experience it firsthand. This research hopes that the method can facilitate an abstract material transfer, train student skills, and improve students' understanding of chemical composition's effect on food's mechanical characteristics. The other hope of this research is useful as a reference to enable distance learning.

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“…The mechanical characteristics of these foods are related to the chemical composition present in food (Lucky, Hosen, Toma, and Mazumder, 2020;Nishio, Ito, Takata, Goshima, Matsushita, Nakamura, and Yamauchi, 2020). Therefore, learning material about the mechanical characteristics of food is an interesting science subject to be taught to high school students to convey the subject of food chemical composition.…”

Section: Introductionmentioning

confidence: 99%

Teaching the Effect of Liming Concentration on Mechanical Characteristics of Cowhide Crackers for Senior High School Students

Anggraeni¹,

Maulida²,

Ragadhita³

et al. 2020

JEET

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The purpose of this study is to analyze the effect of liming concentration on the mechanical characteristics of cowhide crackers and to analyze the results of learning science about food mechanical characteristics related to the food chemical composition in high school students. The cowhide crackers production is carried out through the process of washing, liming, deliming, cutting, seasoning, drying, and frying the cowhide. The mechanical characteristics of the cowhide crackers were tested through the hardness and puncture strength test. Also, teaching and learning are conducted using experimental demonstration methods to 18 students through three stages, namely given a pretest; given an instructional video, and given posttest. The results of the research from cowhide crackers production with various concentrations show that the best cowhide crackers are obtained at a liming concentration of 93 grams because of the better level of crispiness than others. The mechanical properties change due to lime reduce the water and protein content in cowhide. The learning result about effect of food chemical composition on mechanical composition on cowhide crackers showed that experimental demonstration is effective in improving student learning outcomes because the average posttest score after video presentation is higher than pretest score. Furthermore, this research is important to analyze and inform the effectiveness of the use of instructional media in the science teaching and learning process.

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Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality

Cited by 3 publications

References 22 publications

Effects of Different Fertilizer Treatments, Environment and Varieties on the Yield-, Grain-, Flour-, and Dough-Related Traits and Cookie Quality of Weak-Gluten Wheat

Effects of Different Fertilizer Treatments, Environment and Varieties on the Yield-, Grain-, Flour-, and Dough-Related Traits and Cookie Quality of Weak-Gluten Wheat

Demonstration of Making Sago (Metroxylon sagu Rottb.) Crackers with Variations in the Comparison of Sago Flour and Wheat Flour to High School Students

Teaching the Effect of Liming Concentration on Mechanical Characteristics of Cowhide Crackers for Senior High School Students

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