Fracture Properties of Short-Dough Biscuits: Effect of Composition

Baltsavias, A.; Jürgens, A.; Vliet, T. van

doi:10.1006/jcrs.1999.0249

Cited by 73 publications

(66 citation statements)

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“…Similar results were observed by other researcher [6] for dry biscuits. When globules of fat surround proteins and starch granules of the food material, it means that an increase of hydrophobic constituents like fat, which binds very little water, would decrease EMC values [21]. …”

Section: Water Sorption Isotherm Studymentioning

confidence: 99%

Effect of Fat Content on Water Sorption Properties of Biscuits Studied by Nuclear Magnetic Resonance

Hao¹,

Ge³

2014

JFNR

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Moisture sorption isotherm is a well established method to characterize water sorption properties and behavior of food materials. However, this approach doesn't adequately reflect the molecular mobility that taking place during water sorption process. Nuclear magnetic resonance (NMR) can provide information about the water mobility and molecular interactions between water and food components. The biscuits with different fat addition were studied using water sorption isotherm and 1 H low-field NMR at 25°C and water activity ranging from 0.2 to 0.90, the changes in equilibrium moisture content, transverse relaxation time(T 2 ) and proton intensity of biscuits were defined. The T 2 were measured with Carr-Purcell-Meiboom-Gill (CPMG) sequences. It was demonstrated that fat content of biscuits influenced directly the equilibrium moisture content and water status. One or two water populations were observed as the water activity increased, each of which had a distinct relaxation time T 2 or molecular mobility. The relaxation time manifested that with the increase of fat addition, the water inside the samples became more mobile, and proton intensity indicated that the amount of water uptake decreased with increasing fat addition. The low-field NMR was demonstrated to provide complementary interpretation to that of water sorption isotherm. Keywords:

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Section: Water Sorption Isotherm Studymentioning

confidence: 99%

Effect of Fat Content on Water Sorption Properties of Biscuits Studied by Nuclear Magnetic Resonance

Hao¹,

Ge³

2014

JFNR

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“…The mechanical properties and fracture behaviors of a cookie are affected by the volume fraction and distribution of each phase and by interactions between the various phases [268][269][270]. Recipe (Fig.…”

Section: Texture Development Of Cookiesmentioning

confidence: 99%

“…The air volume fraction and the degree of inhomogeneities of the cookie (e.g., size and shape of gas cells, material thickness between gas cells) determine its textural properties. Fracture starts from large size defects (i.e., gas cells) [268]. This crack initiation is then followed by crack propagation.…”

Section: Texture Development Of Cookiesmentioning

confidence: 99%

Bread and Other Baked Products

Sievert

Hoseney²,

Delcour

2007

Ullmann's Encyclopedia of Industrial Chemistry

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The article contains sections titled: 1. Introduction 2. Wheat Types and their Uses 3. Wheat Breeding and Biotechnology 3.1. Traditional Breeding 3.2. Biotechnology 4. Milling of Wheat 5. Wheat Flour 5.1. Flour Constituents 5.1.1. Starch 5.1.2. Protein 5.1.3. Lipids 5.1.4. Nonstarch Polysaccharides (NSP) 5.1.5. Ash 5.2. Chemical Flour Treatments 6. Evaluation of Flours 6.1. Physical Dough Tests 6.1.1. Mixing Curves 6.1.2. Flour Strength 6.2. α‐Amylase Activity 7. Dough Formation 7.1. Underlying Mechanisms of Dough Formation 7.2. Role of Proteins in Dough Formation 7.3. Thermodynamic View of Dough Mixing 7.4. Aeration of Dough during Mixing 8. Role of Bread Ingredients 9. Bread and Dough Making Processes 9.1. Straight Dough 9.2. Sponge and Dough 9.3. Liquid Preferments 9.4. No‐Time Processes 9.5. Sour Dough 9.6. Frozen Dough 10. Gas Production and Retention 10.1. Leavening Mechanisms 10.2. Fermentation and Gas Production by Yeast 10.3. Gas Production by Chemical Leavening 10.4. Gas Retention 11. Molding and Proofing 12. Baking 12.1. Transformation of Dough into Bread 12.2. Crumb Grain Formation 12.3. Crust Formation 12.4. Changes of Flour Constituents 13. Flavor of Baked Products 14. Glass Transition and its Role in Baking 15. Bread Varieties and Speciality Breads 16. Soft Wheat Products 16.1. Technology of Cookie and Cracker Production 16.2. Cookies 16.2.1. Cookie Types 16.2.2. Underlying Mechanisms of Cookie Baking 16.2.2.1. Texture Development of Cookies 16.2.2.2. Development of the Cookie Surface Pattern 16.3. Crackers 16.4. Wafers 16.5. American Biscuits 16.6. Cakes 16.6.1. Cake Making and Underlying Mechanisms of Cake Baking 16.6.2. Role of Cake Ingredients 16.7. Pastries 16.7.1. Short Pastry 16.7.2. Puff Pastry 17. Retention of Baked Product Quality 17.1. Staling 17.2. Microbial Spoilage 17.2.1. Retention of Quality 17.2.2. Chemical Preservatives 18. Trends in Baking 18.1. U.S. Bakery Market 18.2. Western European Bakery Market 18.3. Consumer Demands and Product Trends This keyword provides information on the different aspects of the industrial conversion of cereal grains (predominantly wheat) into final baked products. The emphasis is on bread systems, but cookie, cake, and pastry products are also dealt with. The different wheat types and their classification systems, the milling process, and the flour constituents are described. The quality criteria of flour and their assessment are dealt with, different aspects of dough formation are discussed and a description of different bread making processes follows. The important aspect of gas production by yeast, chemical leavening or by other means is discussed as are the transformations during the baking process.

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“…Although there have previously been many attempts to measure the material properties of cookies and crackers (Gormley, 1987;Kim & Okos, 1999;Piazza & Masi, 1997) and also short-dough biscuits (Baltsavias, Jurgens, & van Vliet, 1999, 1997 no previous data have been published for semi-sweet biscuits. The main objective of this work was to make an experimental determination of the physical and mechanical properties required to develop a numerical solution procedure capable of predicting the stress state of a semi-sweet biscuit during the post-baking process.…”

Section: Introductionmentioning

confidence: 98%