Biscuit baking: A review

Arepally, Divyasree; Reddy, Ravula Sudharshan; Goswami, Tridib Kumar; Datta, Anindita

doi:10.1016/j.lwt.2020.109726

Cited by 75 publications

(33 citation statements)

References 92 publications

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“…At 70 °C, the starch begins to gelatinize, and as the temperature rises to 90 °C, the baked products become firmer. Water evaporates when it exceeds 100 °C and the product loses its original semi-solid consistency [ 14 ].…”

Section: Resultsmentioning

confidence: 99%

“…In this phenomenon, water gets from the dough to the surface and causes a color change. The color changing affects sensory properties of the product and consequently consumers’ acceptance [ 14 ]. According to the study conducted in 2013 by De la Hera et al [ 15 ], the amount of hydration and the grain size of the used flour play an important role in the quality of gluten-free bread (the study used rice flour for analysis).…”

Section: Resultsmentioning

confidence: 99%

“…Fat is added to the dough to improve the texture and taste of the product. After baking, the spoons had a more attractive appearance [ 14 ].…”

Section: Resultsmentioning

confidence: 99%

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Plastic Cutlery Alternative: Case Study with Biodegradable Spoons

Đorđević

Necasova

Antonić

et al. 2021

Foods

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Plastics are mixtures of organic polymers that play a major role in environmental contamination worldwide. One way to reduce the waste arising from the use of plastics, especially disposable ones, can be to produce environmentally friendly cutlery. The aim of the work was the production of biodegradable spoons and evaluation of their texture, antioxidant activities and total polyphenols content. The spoons were made from a combination of the following ingredients: water, grape, proso millet, wheat, xanthan and palm oil in different concentrations. The samples were baked at 180 or 240 °C, some spoons were dried in a fruit dehydrator. According to the results of the analysis, a spoon prepared from a mixture of all three flours and with the addition of xanthan appears to be the most suitable replacement for plastic cutlery. This spoon showed high strength and antioxidant activity. It was confirmed that the use of grape flour has a beneficial effect on the nutritional profile of the experimentally produced biodegradable spoons.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Plastic Cutlery Alternative: Case Study with Biodegradable Spoons

Đorđević

Necasova

Antonić

et al. 2021

Foods

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“…Cereal-based products, such as bread, pasta, cookies, and cakes, are used by most people around the world as their main source of energy and nutrients. While fungal growth is a major problem in cereal-based food products, the interest in bakery products continues to rise day by day due to their nutritional properties (157,158,172,173). In addition, natural polyphenols such as rice or wheat bran, grape seed extract, fruit pomace powder, ginger, and turmeric are used in bakery products to improve the antioxidant function of the food.…”

Section: Cereal-based Productmentioning

confidence: 99%

Curcumin Extraction, Isolation, Quantification and Its Application in Functional Foods: A Review With a Focus on Immune Enhancement Activities and COVID-19

et al. 2021

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An entirely unknown species of coronavirus (COVID-19) outbreak occurred in December 2019. COVID-19 has already affected more than 180 million people causing ~3.91 million deaths globally till the end of June 2021. During this emergency, the food nutraceuticals can be a potential therapeutic candidate. Curcumin is the natural and safe bioactive compound of the turmeric (Curcuma longa L.) plant and is known to possess potent anti-microbial and immuno-modulatory properties. This review paper covers the various extraction and quantification techniques of curcumin and its usage to produce functional food. The potential of curcumin in boosting the immune system has also been explored. The review will help develop insight and new knowledge about curcumin's role as an immune-booster and therapeutic agent against COVID-19. The manuscript will also encourage and assist the scientists and researchers who have an association with drug development, pharmacology, functional foods, and nutraceuticals to develop curcumin-based formulations.

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“…However, it still appears that the quality of the protein aggregation and gluten network is the most important factor that affects the structural properties of the biscuits ( Pareyt and Delcour, 2008 , Pareyt et al, 2010 ). Many physico-chemical modifications occur during this baking step ( Sablani, Marcotte, Baik, & Castaigne, 1998 ) and all these baking-induced changes are important for sensory acceptance by the consumers ( Arepally, Reddy, Goswami, & Datta, 2020 ). Whilst lipid oxidation, caramelisation and the Maillard reaction explain many of the changes in aroma compounds, the interactions between this complex mixture of compounds are not fully known, in particular, the impact of sodium on the aggregation of protein, gluten polymerization, and the effects on the final structure and flavour after baking.…”

Section: Introductionmentioning

confidence: 99%