Technological and sensory tools to characterize the consistency and performance of fibre-enriched biscuit doughs

Villemejane, Cindy; Roussel, Philippe; Berland, Sophie; Aymard, P; Michon, Camille

doi:10.1016/j.jcs.2013.03.005

Cited by 27 publications

(22 citation statements)

References 17 publications

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“…In the fi rst case, only insoluble fi bres (or with a high quantity of insoluble fibres) can be analysed, while the second method allows the impact of soluble fi bres to be taken into account. These methods allow fi bres to be classifi ed with regard to their affi nity for water (Villemejane et al, 2013).…”

Section: Water-holding Capacity (Whc)mentioning

confidence: 99%

Effect of food processing on the physicochemical properties of dietary fibre.

Ozyurt

Ötleş

2016

Acta Sci Pol Technol Aliment

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Dietary fi bre is the edible parts of plants, or similar carbohydrates, which are resistant to digestion and absorption in the small intestine (Almeida et al., 2013). Natural sources of dietary fi ber are found in the complex mixture of polysaccharides, which make up the cell walls of fruit, vegetables, and whole-grain cereals (Redgwell and Fischer, 2005). However, knowledge on dietary fi bre has improved signifi cantly in both physiological and analytical areas over the last decades. Dietary fi bre has a lot of positive health eff ects, such as bowel function, reduced risk of coronary heart disease, type 2 diabetes and improved weight maintenance.Many analytical methods and defi nitions have evolved over the years. Therefore, approximately comparable dietary fi bre values were produced and presented in food composition databases for use in food research, the food industry and for nutritional counselling and education. Nowadays, dietary fi bre is one of the components in foods that cause a lot of confusion among users and producers of food composition data (Westenbrink et al., 2013). The physiological eff ect of dietary fi bre depends fi rst of all on its origin, the proportions of individual fractions, the degree of comminution of raw materials and the thermal processes applied. EFFECT OF FOOD PROCESSING ON THE PHYSICOCHEMICAL PROPERTIES OF DIETARY FIBRE ABSTRACTProducts derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fi bre. Diets high in dietary fi bre have been associated with the reduced risk of cardiovascular disease, diabetes, hypertension, obesity, and gastrointestinal disorders. These fi bre-rich products and byproducts can also fortify foods, increase their dietary fi bre content and result in healthy products, low in calories, cholesterol and fat. Traditionally, consumers have chosen foods such as whole grains, fruits and vegetables as sources of dietary fi bre. Recently, food manufacturers have responded to consumer demand for foods with a higher fi bre content by developing products in which highfi bre ingredients are used. Diff erent food processing methods also increase the dietary fi ber content of food. Moreover, its chemical and physical properties may be aff ected by food processing. Some of them might even improve the functionality of fi bre. Therefore, they may also be applied as functional ingredients to improve physical properties like the physical and structural properties of hydration, oil-holding capacity, viscosity. This study was conducted to examine the eff ect of diff erent food processing methods on the physicochemical properties of dietary fi bre.

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Section: Water-holding Capacity (Whc)mentioning

confidence: 99%

Effect of food processing on the physicochemical properties of dietary fibre.

Ozyurt

Ötleş

2016

Acta Sci Pol Technol Aliment

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“…All products had low fat (15%, w/w) and low sugar (15%, w/w) contents. The process was described in a previous work (Villemejane, Roussel, Berland, Aymard, & Michon, 2013). Four biscuits were digested: a control (C), a protein-enriched (P), a fibre-enriched (F) and a protein-and-fibre-enriched biscuit (P + F).…”

Section: Biscuits Compositionmentioning

confidence: 99%

“…The supplementation in proteins or fibres required to increase dough hydration in order to obtain a rheology suitable for shaping by rotary moulding (Villemejane et al, 2013) and a longer baking time in order to reach a water content of 3-4% in the finished product. Flour was substituted for proteins or fibres, causing a further increase in the 'added water/starch' ratio as indicated in Table 1.…”

Section: Starch Gelatinizationmentioning

confidence: 99%

In vitro digestion of short-dough biscuits enriched in proteins and/or fibres using a multi-compartmental and dynamic system (2): Protein and starch hydrolyses

et al. 2016

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“…It is therefore a need for larger studies where different fibres are compared with one another, and its effect on the cookie quality according to their physicochemical properties and structure. Villemejane et al (2013) compared the effect of different brans with the effect of soluble fibres with high thickening capacity. They found that one of the factors that influenced the final cookies was the water absorption capacity of the incorporated fibres.…”

Section: Introductionmentioning

confidence: 99%

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

Mancebo

Rodríguez

Martínez

2017

Int J of Food Sci Tech

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Dietary fibre intake can help to improve the health of the population. Cookies are one of the most consumed bakery products. The aim of this study was to investigate the influence of different fibres on cookie quality. Soluble fibres (nutriose, inulin and polydextrose) decreased dough consistency favoured cookie spread during baking and produced wider and thinner cookies. In contrast, insoluble fibres (elongated and rounded) showed an opposite trend increasing dough consistency and giving rise to cookies with higher moisture, lower spread factor and higher hardness. Long insoluble fibres gave rise to harder cookies and with lower spread factor. Cookies made with soluble fibres were darker than the control cookie and cookies containing insoluble fibres. Therefore solubility and shape of insoluble fibres play an important role in cookie quality. Fibre selection will be key to enriched cookies development.

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Technological and sensory tools to characterize the consistency and performance of fibre-enriched biscuit doughs

Cited by 27 publications

References 17 publications

Effect of food processing on the physicochemical properties of dietary fibre.

Effect of food processing on the physicochemical properties of dietary fibre.

In vitro digestion of short-dough biscuits enriched in proteins and/or fibres using a multi-compartmental and dynamic system (2): Protein and starch hydrolyses

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

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