Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR

Empleo del psyllium para el desarrollo de nuevos productos a base de cereales.

“…So, this effect would be common to cookies made with wheat and maize flour, but greater development of the gluten network would also be observed for wheat cookies, which could explain the increase in thickness of these cookies without fat. This result was previously found by Blanco-Canalis et al (2018) and is related to the fact that the gluten network generates an extensible structure which is able to retain the gases produced during baking. Delcour (2010) defatted the cookies and showed that this effect was maintained, so it seems that the lubricating action of fats does not influence the cookies texture.…”

“…Regarding the viscous component (G"), it was not possible to find significant differences between the samples. Probably, this fact could be due to the excessive Considering the hardness of the cookies, an increase was observed when the fat content was reduced; this effect was previously found in other studies (Blanco-Canalis et al, 2018;Pareyt, Brijs and Delcour, 2010;Rodríguez-Garcia et al, 2013;Sudha et al, 2007;Zoulias, Oreopoulou and Tzia, 2002). Some of these studies justified this effect by the lubricating action of the fats.…”

“…Nevertheless, fat substitution produced thicker cookies, as observed in Figure 1, but this effect was more evident in wheat cookies. Previous studies also found a decrease in cookie diameter when reducing the fat content (Blanco-Canalis et al, 2018;Pareyt, Brijs and Delcour, 2010;Rodríguez-Garcia et al, 2013;Sudha et al, 2007). This effect was attributed to the inhibitory action of fats on the gluten network, which generates harder doughs (Pareyt, Brijs and Delcour, 2010), since fat significantly affects neither cookie dough setting nor collapse (Pareyt et al, 2009).…”

Effect of heat‐treated wheat germ on dough properties and crackers quality

“…The evaluation of stress versus time was performed using a texturometer (Instron 334, USA) as described by Blanco Canalis et al . (2018). After the sheeting process, cylindrical dough was cut (20 mm diameter) and left to rest for 10 min.…”

“…A three‐point break test was performed, as described by Blanco Canalis et al . (2018). The peak force before fracture was related to the hardness of the cracker.…”