Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size

Bajo, M. Teresa; Vaz, Sandra M.; Leiva, Ángel; Bouchon, Pedro

doi:10.1016/j.foostr.2021.100199

Cited by 12 publications

(9 citation statements)

References 28 publications

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“…It was speculated that consumers were accustomed to lower sugar concentrations when sugar content gradually reduced to a certain extent. 27 A researcher found that sugar content had an effect on the microstructure of biscuits, and this effect might be due to the decrease of the hardness of biscuits after SR. 28 Another study showed that sweetness, salty significantly suppress umami taste in equi-intense solutions, 29 which was not consistent with sensory evaluation of this study. This might be due to different food systems.…”

Section: Sensory Analysiscontrasting

confidence: 71%

“…Slight increase of springiness and cohesiveness might improve the taste and chewiness of dried fish mince products to a certain extent. Changes of texture properties of samples might be due to the decrease of hardness after SR. A study indicated that sugar content had an effect on the microstructure of biscuits, and this effect might be due to the decrease of the hardness of biscuits after SR. 28 Also, another study indicated that sugar content had an effect on bake goods, and this effect might be due to hydrophilic function of sugar molecules. 12 In general, 10% SR had small difference on the overall taste and chewiness.…”

Section: Texture Propertiesmentioning

confidence: 99%

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Effect of sugar reduction on sensory characteristics of dried fish mince product

Wang,

Yang,

et al. 2023

J Sci Food Agric

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BackgroundExcessive sugar consumption has been linked to type 2 diabetes, obesity and other diseases. Therefore, it's indispensable to reduce sugar of food. However, the sensory characteristics of food are affected after sugar reduction (SR). Currently, sugar reduction has been reported in drinks, jams, candies, and other fruit related or sweet foods; but salty or protein related foods have not been explored, in which a big gap needs to be filled.ResultsSensory scores of initial sweetness and sweetness reduced by 0.26 and 0.12 in 10% SR dried fish mince product compared with control, and there was a small difference between 25% SR (3.33) and 40% SR (3.09) samples. It also showed that 10% SR sample had a small reduction in sweetness value and free sugar content by 3.5% (0.42/11.9) and 7.8% (2.12/27.06) compared with control; while values in 25% SR sample decreased sharply but were not much different from 40% SR sample. Electronic nose results showed that sugar reduction had a small effect on odor. Texture analysis showed that texture properties of 25% SR sample were significantly different from control.ConclusionsDried fish mince product with below 10% SR had a small difference on the sensory characteristics and there was a big change when sugar reduction more than 20%. Dried fish mince product with 25% SR and 40% SR had no significant difference. Sugar reduction had a small effect on odor, but had a great effect on texture properties, especially over 20% SR.This article is protected by copyright. All rights reserved.

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Section: Sensory Analysiscontrasting

confidence: 71%

Section: Texture Propertiesmentioning

confidence: 99%

Effect of sugar reduction on sensory characteristics of dried fish mince product

Wang,

Yang,

et al. 2023

J Sci Food Agric

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“…DSC analysis was performed in triplicate using a Mettler Toledo DSC823e (METTLER TOLEDO, USA) in order to quantify the degree of starch gelatinization (DG) in biscuits after baking following Molina et al [28]. Rotary-moulded dough was dried at 43 • C for 20 h in an oven (T/UT 6200, ThermoFisher Scientific, Switzerland) so that it could be ground because crumbles of dough are difficult to hydrate with water and erroneous curves might be obtained.…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

“…Similarly, Li et al [41] showed that water may migrate from the gluten to the arabinoxylan structure, detrimentally affecting the gluten network formation in whole wheat bread. In rotary-moulded dough, gluten development is importantly restricted due to the limited water availability, the high amount of sugar and fat, compared to bread dough, and the short mixing phase [28]. Accordingly, it is suggested that the rheological properties of biscuit dough might be affected by the physical hindrance of bran particles and the water retention capacity of arabinoxylans.…”

Section: Firmness and Rheological Analyses Of Biscuit Dough Enriched With Wheat Fibrementioning

confidence: 99%

The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits

Bajo

Lamothe

Gunes

et al. 2021

Foods

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Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat bran and arabinoxylans, the most important non-starch polysaccharides found in whole wheat flour, on dough rheology and thermal behaviour during processing of rotary-moulded biscuits. The objective was to understand the contribution of arabinoxylans during biscuit-making and their impact when incorporated as wheat bran. Refined flour was replaced at 25, 50, 75, or 100% by whole flour with different bran particle sizes (fine: 4% > 500 μm; coarse: 72% > 500 μm). The isolated effect of arabinoxylans was examined by preparing model flours, where refined flour was enriched with water-extractable and water-unextractable arabinoxylans. Wheat bran had the greatest impact on dough firmness and arabinoxylans had the greatest impact on the elastic response. The degree of starch gelatinization increased from 24 to 36% in biscuits enriched with arabinoxylans or whole flour and coarse bran. The microstructural analysis (SEM, micro-CT) suggested that fibre micropores may retain water inside their capillaries which can be released in a controlled manner during baking.

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“…extract to form a pinecone‐like structure. This result was similar to that reported by Molina et al ., 2021. Moreover, it was also viewed that the addition of S.M.…”

Section: Resultsmentioning

confidence: 99%

Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract

Yao

Zhang

Qiao

et al. 2022

Int J of Food Sci Tech

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Summary The study aimed to evaluate the potential ingredient of stigma maydis (S.M.) as a hypoglycaemic functional food. In the present study, waxy corn flour and corn‐resistant starch were used to make biscuits; the influence of S.M. extracts (aqueous extract, SMA; ethanol extract, SME; mixed solvent extract, SMM) on the physical features and in vitro digestibility of biscuit were surveyed. In the meantime, the α‐amylase and α‐glucosidase inhibition of different S.M. extracts were analysed. Compared with the control dough, 5% ethanol S.M. extract (SME2) dough was observed to have the lowest storage modulus (G'), loss modulus (G"), hardness, water absorption capacity (P < 0.05), while creep strain was the highest (P < 0.05). Adding S.M. extracts could significantly reduce the L*, b* value and increase the a* value of biscuits. Besides, the S.M. extracts could decrease the glycaemic index (G.I.) of biscuits and reduce postprandial blood glucose levels. The GI of SMA1, SMA2, SME1, SME2, SMM1 and SMM2 was decreased to 62.47, 55.17, 51.46, 44.89, 53.05 and 50.11 respectively. Further, the addition of S.M. extract could show a certain inhibitory rate of α‐amylase and α‐glucosidase when added to biscuits. The inhibition ratio of 5% extract (SMA2, SME2 and SMM2) biscuit was higher than that of 1% extract (SMA1, SME1 and SMM1) biscuit (P < 0.05). As a natural functional component, S.M. extract could be a potential food supplement for type II diabetic mellitus.

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Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size

Cited by 12 publications

References 28 publications

Effect of sugar reduction on sensory characteristics of dried fish mince product

Effect of sugar reduction on sensory characteristics of dried fish mince product

The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits

Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract

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