The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace

Abstract

Blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a new gluten-free cookies' formulation, with the aim of improving nutritional profile and antioxidant capacity. Since duration and temperature at which dough is thermally treated during baking highly influence the quality of a baked product, the objective of this work was to optimise the baking conditions in order to obtain the best technological quality of the cookies. Referring to the results obtained at 160 and 170 °C and different baking times, the following was found: the difference in baking conditions caused variation between cookies' diameters of less than 1%, more regular shape of the cookies was obtained when baking time was shorter, hardness of cookies is highly correlated with moisture content, water activity, baking loss and short/long diameter ratio values. The colour characteristics (L*, a* and b*) of cookies' top and bottom surfaces indicated that the cookies were not overbaked under the chosen baking conditions. Baking time of 14 min at 170 °C was found to be the optimal baking conditions for the blueberry pomace enriched gluten-free cookies.

Utilization of industrial hemp by‐product defatted seed flour: effect of its incorporation on the properties and quality characteristics of ‘tsoureki’, a rich‐dough baked Greek product

“…Hence moisture content plays an important part in the whole procedure, especially in these changes, and is an important factor that affects the quality of a baking product. 48 The final moisture content of baking products depends on the absorption of water during dough formation and water loss during baking (baking loss). 49 Sorption isotherms had sigmoid shapes at different hemp flour additions, typical for many cereal-based foods (Fig.…”

“…The overall quality of bakery products depends on physiochemical, rheological, and structural changes, such as volume expansion, evaporation of water, starch gelatinization, protein denaturation, and aroma compound formation, which occur during baking. Hence moisture content plays an important part in the whole procedure, especially in these changes, and is an important factor that affects the quality of a baking product 48 . The final moisture content of baking products depends on the absorption of water during dough formation and water loss during baking (baking loss) 49…”

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

“…Therefore, the addition of a large amount of coarse and uneven OCP could have determined the formation of a more fragile structure, which positively affected hardness by reducing it. Moreover, the textural properties of final products may be affected by the nature of the fibres (soluble or insoluble), as well as size, morphology, and technological properties such as water binding and holding capacity, which can affect the water content of the end product [ 62 , 79 , 80 ]. According to Šarić et al [ 81 ], the positive correlation existing between a high amount of water in the system and the lower breaking force (hardness) of gluten-free cookies with added blueberry pomace derives from the penetration of water in the starch granules, which swelled.…”

Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies

“…The baking loss was calculated as the percentage weight loss using the formula (Initial cookie weight − final cookie weight)*100/Initial weight (Šarić et al ., 2014).…”