Baking Treatment Research Articles

Effect of paint baking treatment on microstructure and properties of 6082 aluminum alloy CMT welded joints filled with AlSi10Cu2Mg0.7Zn1 wire

Aluminium alloy 6082-T6 is known for its high strength and cost effectiveness, making it a popular choice for thin sheet structures such as automotive body panels. However, the welding-induced softening of the heat affected zone (HAZ) and the insufficient strength of the filler metal are the primary factors limiting its broader application. In this study, the lower heat input cold metal transfer welding method is employed, utilizing heat-treatable reinforced AlSi10Cu2Mg0.7Zn1 wire to weld 6082-T6 plates. Additionally, the impact of the baking paint process within the automotive manufacturing workflow on the evolution of microstructural characteristics of the HAZ and Weld Zone (WZ), as well as the mechanical properties of the joints, is investigated in detail. The findings indicate that the AlSi10Cu2Mg0.7Zn1 filled WZ contains a small quantity of θ, Q, and β phases, alongside a significant amount of reticulated eutectic Si distributed among the Al dendrites. Notably, the strength of the WZ is enhanced compared to that of conventional Al–Si and Al–Mg wires. During the baking process, the WZ exhibits the precipitation of a small amount of fine β’’ and β′ precipitates, which elevates the tensile strength of the WZ to 272 MPa and the yield strength to 179 MPa. Furthermore, the baking treatment promotes the further growth of β′ in the HAZ of the joints, while fine β’’ phases are reprecipitated within the Al matrix. The combined influence of these two precipitated phases results in an increase in the tensile strength of the HAZ by 29 MPa.

Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma.

Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds from pandan leaves and explored the influence of thermal treatments on their aroma profiles using GC-O-MS, E-nose, and GC-IMS analyses. The effects of formulation and baking conditions on the qualities of pandan-flavored sponge cake were comprehensively evaluated through a holistic approach covering several aspects including cake batter gravity, color, texture, and sensory characteristics. The baking treatment introduced more types of pleasant aromas (9 aromas vs. 17 aromas) and increased the odor intensities of the original volatile compounds, especially for the roasted and steamed rice-like odors. The increased amount of pandan flavoring reshaped the color of the cake crumb (especially for the L* and a* spaces) and significantly decreased the hardness (3.87 N to 1.01 N), gumminess (3.81 N to 0.67 N), and chewiness (13.22 mJ to 4.56 mJ) of the sponge cake. The perceived intensities of bitterness and sweetness can be adjusted by modulating the levels of 2-phenylethanol, 2-methyl-1-butanol, hexyl alcohol, and decanal, along with the total alcohols and aldehydes, due to their significant correlations revealed by correlation heatmap analyses.

Effect of Paint Baking Treatment on Mechanical Properties of Resistance Spot Welded Q&P 980 Steel

Effect of Paint Baking Treatment on Mechanical Properties of Resistance Spot Welded Q&P 980 Steel

A comparative study on cryogenic formability and paint baking property of AA7075 alloy sheets tempered at fast retrogressed and pre-aged conditions

Forming at cryogenic temperatures provides a new approach to the formability improvement of 7000-series high-strength aluminum alloys. However, the cryogenic forming process based on solution-treated (W) or peak artificial aged (T6) alloys cannot meet the demands of autobody manufacturing for good formability, high post-formed strength and high efficiency simultaneously. The fast retrogression (FR) treatment of AA7075-T6 and pre-aging (PA) treatment of AA7075-W are elaborately designed to tailor a pre-hardened AA7075 alloy, which has good cryogenic formability and relatively high initial strength, and can be further strengthened by paint baking in high efficiency. The results show the optimum fast retrogression temperature for AA7075-FR is 400 °C, at which the sample can acquire a cryogenic elongation of 29.2% and obtain 90% of initial T6 sheet tensile strength by the combined effect of cryogenic pre-deformation and subsequent paint baking treatment. The optimum pre-aging temperature for AA7075-PA is 120 °C, at which the sample can acquire a cryogenic elongation of 31.0% and exceed 96% of tensile strength of AA7075-T6 after paint baking treatment. The comparative study demonstrates that the supersaturated solid solution matrix with an appropriate proportion of GP zones and η′ phases, but few Cr-containing dispersoids and precipitate free zones, is an ideal pre-hardened microstructure to get a good combination of cryogenic formability and final strength. The precipitation of GP zones and η′ phases is prior to the formation of precipitate free zones during pre-aging of AA7075-W, making the pre-aged hardening cryogenic forming process more suitable for automobile industry.

Revisit of bake hardening mechanism: Influence of baking on tensile properties of press hardening steels

Paint baking is a process in automotive industries to accelerate the curing of paint and increase yield strength of steel panel for improving the dent resistance due to the formation of well-known Cottrell's atmosphere. However, our careful study on bake hardening mechanism of three press hardening steels (PHS) indicates a different explanation. We developed two novel Nb/Si alloyed steels with superior tensile properties when compared with the commercial grade of 22MnB5. It was found that the paint baking at 170 °C led to the significant increase of yield strength but the decreases of both uniform and total elongation for all the three PHSs. According to the neutron diffraction results, both the baking and the tensile straining until the elastic-plastic transition strain (εep) led to the decrease of full width at half maximum (FWHM), indicating that both should release the residual stress (RS) that was generated during martensite transformation; whilst the internal friction examinations reveal no presence of Snoke peak and no influence of the baking on Snoek-Kê-Köster peak. Based on these results, the kinetics simulation on forming Cottrell's atmosphere and the relevant microstructural characterization results, we can safely conclude that the strengthening caused by the baking is not ascribed to the change of Cottrell atmosphere, carbide precipitates or retained austenite (RA) grains during the baking although commonly believed, but just due to the release of RS. Moreover, the relaxation of compressive RS in martensite and the transformation of RA grains to martensite are the main contributor to the strain hardening of invented PHSs before εep. Therefore, the baking treatment decreases both strain hardening capability and ductility of studied PHSs due to the release of the RS.

Parametric study of an acid baking process for rare earth element recovery from a bituminous-coal source

ABSTRACT Acid baking treatment is widely used to extract rare earth elements (REEs) from refractory rare earth bearing minerals such as monazite and xenotime. Since these REE minerals have been identified in coal-based sources, a parametric study was conducted to evaluate the impact and optimize the parametric values associated with the acid-baking process when treating a bituminous coal source. The parameters studied using a three-level statistical experimental program were acid baking time, acid solution concentration, baking temperature, and acid solution-to-solids ratio and each were found to significantly impact REE and contaminant element recovery. An increase in baking temperature up to around 250°C improved the light and heavy REE recovery values by more than 50 absolute percentage points relative to performances achieved when direct leaching. Acid baking was needed to dehydroxylate the clays and liberate the REE minerals, which allowed access for the acid to solubilize the REEs. Acid concentration of the solution used for acid baking was studied as a means of minimizing the amount of acid needed to achieve a target REE recovery. However, thermo-gravimetric and differential scanning calorimetry analysis (TGA-DSC) of sulfuric acid under oxidizing atmosphere revealed that the addition of water decreased the evaporation temperature, which explains the lower REE recovery values obtained when using lower acid concentrations. Using pure sulfuric acid at an acid-to-solid ratio of 0.8:1 resulted in recovery values of around 70% for both LREEs and HREEs. The decomposition reaction time was relatively quick with 65% of the TREEs recovered within the first 10 minutes. Water leaching experiments performed on the acid-baked products under a temperature of 25°C instead of 75°C revealed an increase in REE recovery by 10 absolute percentage points, which was likely due to the high solubility of REE-sulfates at room temperatures.

Effect of paint baking on the fusion boundary softening and fracture behavior of Q&P 980 steel resistance spot welds

During automotive assembly, vehicles undergo low-temperature heat treatment (paint baking) to harden the paint. Although paint baking occurs at a relatively low temperature, it can remarkably affect the weld's mechanical and fracture behavior. This work studies how paint baking improving the strength and fracture behavior of Q&P 980 spot welds exhibiting a halo ring; a low carbon enriched zone in the weld nugget. The mechanical behavior of the paint-baked welds reveals an increase in cross-tensile strength and absorbed energy when baked at 180 °C for 27 min. Microstructural observation showed that the martensite present in the as-welded conditions started to decompose into tempered martensite with ε-carbide in the martensitic matrix. Gleeble thermo-mechanical simulations of the upper-critical heat-affected zone (UCHAZ) were produced to understand the mechanical and fracture micro-and macro-mechanisms, before and after the paint baking process, by widening the regions of UCHAZ. The transmission electron microscopic analysis of the Gleeble simulated sample reveals the segregation of C, Mn, Al, and Cr along the prior austenitic grain boundary which will change the nature of bonding at these boundaries. Nevertheless, paint baking treatment helps to redistribute the segregated elements from the grain boundary to the grain interior and to eliminate the solidified liquation formed at the grain boundaries during welding. The transformation of martensite to decomposed martensite, elimination of solidified liquation due to the enhanced atomic mobility and growth of surrounding grains, and the redistribution of C, Mn, Al, and Cr from the grain boundary to interior regions of grains, are the main reasons for the improvement of mechanical properties and fracture behavior of the spot welds.

Thermal Stability and Antioxidant Activity of Bioactive Compounds in Bread Enriched with Bee Pollen and Bee Bread.

Bee pollen (BP) and bee bread (BB) are natural food sources containing a wide variety of bioactive compounds, complementing their rich nutritional composition. These bee products are being explored to empower functional foods, with the term functionality being dependent on the bioactive compounds added to the food matrix. However, there is not enough evidence of the effect of heat on these compounds during food processing and production and how it impacts their biological activity. Here, we enriched traditional bread by adding BP and BB at different proportions of 1 to 5% and tested the thermal stability of their bioactive compounds through several spectroscopic and chromatographic analyses. Adding bee pollen and bee bread to bread resulted in a 4 and 5-fold increase in total phenolic content, respectively. While not all the 38 phenolic and phenolamide compounds identified in the raw BP and BB were detected in the processed bread, phenolamides were found to be more resilient to baking and heat treatment than flavonoids. Still, the enriched bread's antioxidant activity improved with the addition of BP and BB. Therefore, incorporating bee products into heat-treated products could enhance the functionality of staple foods and increase the accessibility to these natural products.

Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea

SummaryBaking treatment is commonly used to improve the aroma and taste of tea but its effects on Liupao tea are unknown. The quality, nonvolatile and volatile compounds of the stale‐aroma type Liupao tea (CX) and its baked tea (HB) were investigated. After baking, the bitterness and aftertaste‐bitterness of the tea infusion were reduced, the aroma of grass was increased, and the stale was weakened. Caffeine, (−)‐epigallocatechin, (−)‐epigallocatechin gallate, (−)‐epicatechin gallate, and gallic acid content decreased significantly. Significant lipid content down‐regulation was observed in the differential metabolites, but phosphatidylcholines accumulated after baking. According to GC–MS, the reduction of methoxy compound content after baking was critical in the reduction of CX stale aroma. HB newly generated 2,4‐decadienal and (E, E)‐2,4‐heptadienal, which may be related to linoleic and linolenic acid lipid oxidation. This study contributes to a better understanding of Liupao tea and the impact of baking treatment on improving Liupao tea quality.

Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods.

In recent years, Asia has seen an increase in demand for golden pomfret (Trachinotus ovatus). Especially in instant (ready-to-eat) and prepared (ready-to-cock) food processing industry. Thermal processing is a vital part of food processing. However, no comprehensive analysis has been reported on its flavor, nutrition and edible quality changes during the key thermal processing. Accordingly, in this study, we evaluated the effects of different cooking methods (steaming, frying, microwaving and baking) on the color, texture, cooking loss, nutrition composition, volatile flavor substances and other indicators of golden pomfret filets. The results showed that the steamed samples (SS) had the lowest cooking loss and fat content, the highest moisture content, complete appearance and the lowest levels of hardness and chewiness. Fried samples (FS) had a notable difference in fatty acid composition. The content of unsaturated fatty acids (UFAs) increased significantly, while the relative content of eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) decreased from 7.88 to 1.42%, lower than other groups. The essential amino acid index (EAAI) of microwaved samples (MS) was 94.89, which was higher than other groups. Baked samples (BS) had the highest relative content of umami amino acids (UAAs) and sweet amino acids (SAAs), which was 8.08 mg/100 mg and 5.19 mg/100 mg, respectively. Hexanal and nonanal were detected in control samples (CK), SS, FS, MS and BS. While pyrazine compounds were detected only in FS and BS. Steaming and microwaving treatment of golden pomfret resulted in better nutritional preservation, which was more conducive to human health. Frying and baking treatment of golden pomfret had better taste and flavor and higher sensory scores. The nutrition, flavor and edible quality of golden pomfret under different cooking methods were related and interactive. Cooking loss and fat content can be used as simple evaluation indicators to compare the overall quality of different cooking methods. This study provides a reference for the thermal processing technology and industrial production of golden pomfret.

Effects of pre-stretching and baking treatment on microstructural evolution and mechanical properties of 7A09 aluminum alloy subjected to pre-hardening forming

In this study, a novel pre-hardening forming process is applied to 7A09 aluminum alloy. Then, the effects of pre-stretching and baking treatment on mechanical properties and microstructural evolution are investigated. Uniaxial tensile tests are conducted to evaluate the evolution law of the mechanical properties of alloys treated using different parameters. Microstructural evolution is revealed by transmission electron microscopy (TEM), electron backscatter diffraction (EBSD), and small-angle X-ray scattering (SAXS). Results show that the yield strength (YS) of the alloys pre-aged at 110 ℃ for 12 h (PA) reaches 612–694 MPa after they are pre-stretched by 2–6 %. This strength is 26–43 % higher than that of T6-temper alloy according to the ASTM B221M-21 standard. The elongation of PA alloys with 6 % deformation increases from 2.7 % to 10 % after baking at 215 °C for 1 min. Hence, the subsequent baking treatment compensates for the loss in ductility. The TEM result shows that numerous GPII zones and few η΄ phases co-exist in the matrix of the PA alloys. Simultaneously, η΄ phases serve as the main strengthening phases after pre-stretching the PA alloys by 6 %. Moreover, pre-stretching can increase the density of dislocations and the volume fraction of precipitates. In addition, the average size of precipitates has increased from 6.4 nm to 10 nm with the increase of baking time from 1 min to 10 min, and the transformation of η΄ phases to coarse η phases has appeared during this process. All results indicate that the strength–ductility of the foregoing alloys is better than that of T6-temper alloy.

Anthraquinone Removal from Cassia obtusifolia Seed Water Extract Using Baking, Stir-Frying, and Adsorption Treatments: Effects on the Chemical Composition, Physicochemical Properties of Polysaccharides, and Antioxidant Activities of the Water Extract.

Safety issues of the controversial anthraquinones from Cassia obtusifolia seed water extracts (CWEs) limit its application. This work aimed to remove the anthraquinones of CWEs by baking treatment (BT), stir-frying treatment (ST), and adsorption treatment (AT). Effects of these treatments on the chemical composition, physicochemical properties of polysaccharides, and antioxidant activities of CWEs were analyzed and compared. Results indicated that AT exhibited the best removal effect on the total anthraquinone among the three treatments. After AT, the contents of rhein, emodin, aloe-emodin, and aurantio-obtusin of the CWE were below the limit of detection. In addition, AT increased the contents of neutral sugars in CWEs in comparison to BT and ST. None of the treatments had an obvious influence on the structural characteristics of polysaccharides. However, AT decreased the antioxidant activity of CWEs due to their lower anthraquinone content. In summary, AT was considered as an efficient and simple method to remove anthraquinones, while retaining the features of polysaccharides.

Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking

Changes in key odorants and aroma profiles of three types of green tea during storage and after baking treatment were determined using headspace solid-phase microextraction–gas chromatography–mass spectrometry/olfactometry, odor activity value (OAV) and orthogonal partial least-squares discriminant analysis. As the stale odor developed during storage, the content of aldehydes decreased, whereas the contents of ketones and heterocycles (furans, pyrroles, etc.) increased. Key odorants, including (E,E)-2,4-heptadienal, α-terpineol, (E,E)-2,4-nonadienal and (E,E)-2,4-decadienal, appeared to be mainly responsible for the stale odor. After baking treatment, the stale odor was significantly improved, the contents of aldehydes and heterocycles were significantly increased and the content of alcohols was significantly decreased. Of these, 2-pentylfuran, hexanal, nonanal and limonene, which increased after baking, contribute the green, fruity and roasted aromas of green tea, because of their high OAVs, aroma intensities and variable importance in projection values. This study has improved understanding of the chemical changes resulting in stale odor development in green tea during storage and improvements arising from baking treatment, as well as providing a theoretical basis for the improvement of storage conditions and green tea flavor.

Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins

Food processing conditions affect the accurate detection of gluten by ELISA, which is of importance for proper gluten-free labelling. We prepared different wheat flour-based and incurred baked goods (bread, crispbread, pretzel) to investigate the influence of baking conditions and alkali treatment on gluten quantitation by ELISA using different extraction solvents. Protein composition and extractability were determined (SDS-PAGE, RP-HPLC, GP-HPLC). The extraction solvents showed different performances; none of them could compensate the effect of baking on the detection. Dough preparation, baking and additional alkali treatment decreased protein extractability under reducing and non-reducing conditions. High temperature combined with alkali treatment resulted in the lowest protein extractabilities (<77% for bread crust, <61% for pretzel crust) due to the formation of disulfide and non-disulfide gluten crosslinks. There was no clear correlation between the protein composition and the extractability of alcohol- and SDS-soluble proteins of the baked goods. Thus, this research shows that gluten extractability rather than gluten composition is crucial for detection by ELISA in baked goods.

Comparative study on the structural and in vitro digestion properties of starch within potato parenchyma cells under different cooking methods

To study the effects of cooking methods on the structure and digestion changes of starch encapsulated by cellular structure, intact potato parenchyma cells were successfully isolated and then subjected to different domestic cooking methods, including baking, frying, boiling, and autoclaving. The morphology, crystalline structure, thermal properties, and in vitro starch digestibility of cooked cell samples were investigated. Our results indicated that potato cell walls remained intact and performed as physical barriers preventing the diffusion/absorption of α-amylase to intracellular starch substrates after baking or frying treatment. However, boiling or autoclaving treatment destroyed cell wall structure, and the disrupted cellular structure reduced the digestion rate, likely by inhibiting diffusion of amylase through a weakened cell wall barrier, but could not lower the final digestion extent when compared to the pure starch. These findings suggested that potato products with lower glycemic index can be obtained by baking or frying treatment.

The effect of initial alloy temper on corrosion resistance for Al-Zn-Mg-Cu alloy

The influence of initial alloy temper on corrosion resistance for Al-Zn-Mg-Cu alloy was investigated in detail. The results showed that the specimens after pre-ageing (PA) and simulated baking (SB) treatment exhibited the high strength (ultimate tensile strength: 543 MPa, yield strength: 445 MPa), contributing to improving the stress corrosion cracking resistance with the strength loss of 2.7 % during the slow strain rate test. In addition, the inter-granular corrosion property was enhanced by PA + SB process, and the maximum corrosion depth of PA + SB specimen was only 19.77 µm, which was attributed to the large-sized grain boundary precipitates with high Cu content.

Bake hardening and uniaxial tensile behavior in a low carbon steel accompanying inhomogeneous plastic yielding

Bake hardening (BH) is a vital part of application-specific steel manufacturing. Previous studies on BH have focused on steels undergoing homogeneous yielding, which critically fails to observe and characterize various interesting phenomena that occur during inhomogeneous yielding. In this study, we investigated the BH behavior observed upon the application of inhomogeneous pre-strains. Two steels of identical composition that exhibited inhomogeneous plastic yielding during uniaxial tensile testing were prepared. One sample was composed of acicular ferrite while the other was composed of annealed polygonal ferrite. Inhomogeneous plastic yielding during uniaxial tensile testing is inevitably accompanied by the formation of a Lüders band (LB). When the LB propagated partially to the gauge section, no BH response (BHR) was observed in either steel during the re-loading of the pre-strained specimens after baking treatment (BT). However, when the LB propagated completely, BHR was exhibited by both steels. Digital image correlation analysis and macro-indentation testing confirmed that in the former cases, inhomogeneous hardening occurred due to inhomogeneous plastic yielding, whereas in the latter case, the inhomogeneous yielding was resolved, and hardening occurred uniformly throughout the gauge section. This influences not only BHR but also the overall uniaxial tensile properties such as tensile strength and total elongation. Nanoindentation and small-angle neutron scattering tests were performed on the pre-strained specimens before and after BT to determine the origin of the hardening effect. The results confirmed that nano-scale clusters/ε-precipitates can be formed at a low BT temperature if a Cottrell atmosphere is induced, thereby improving not only the BHR but also tensile strength.

Nanosized Lamellar Structures and Tensile Properties of Intercritical‐Annealed Medium Mn Steels Containing Multiphases

The effect of extended intercritical annealing time on the changes of the microstructure and tensile properties is studied in a medium Mn steel. Nanosized lamellar structures are formed after intercritical annealing at 550 °C for 8 and 16 h; they consist of mainly tempered‐α′ martensite with retained austenite. Many cementite precipitates are observed in the tempered‐α′ martensite matrix and at the high‐angle boundaries. The orientation relationship between θ‐cementite and tempered‐α′ martensite is identified to be ()θ//()tempered‐α′, [011]θ//[011]tempered‐α′, and []θ//[]tempered‐α′. Fresh α′ martensite is detected between the tempered‐α′ martensite and austenite lamellae in the quenched specimens. The fresh α′ martensite is formed due to partial martensitic transformation of austenite upon cooling. The fractions of cementite and fresh α′ martensite increase with extended annealing time, leading to reduced austenite fraction after quenching. Additional baking treatment at 200 °C increases yield stress and elongation due to the stabilization of the austenite. This study provides a detailed understanding of these complex nanosized microstructures and discusses the key factors governing their yield stresses and work hardening behaviors.

Effect and mechanism of glycerol monostearate dimer (GMS‐D) and baking‐treatment on the structure, in vitro digestion of gelatinized potato starch‐GMS‐D

With the increasing progress of society and in-depth scientific research, dietary regulations, especially sustained glucose releases, are regarded as an effective and significant way to lighten or even cut the emergence of diabetes. In this research, the starch-lipid complex gelatinized potato starch-glycerol monostearate dimer (GPS-GMS-D) was developed to provide a low-glycemic index functional food component for type 2 diabetes. Briefly, the higher complexation index (CI, 71.02%), lower rapidly digestible starch (RDS, 35.57%), and lower estimated glycemic index (eGI, 52.34%) were referred to as GPS-GMS-D. It was assumed that the solid V-type crystal structure, induced with the helix between GMS-D and GPS due to high amylose, high saturation, and low steric hindrance, contributed to the lower digestibility. In addition, baking treatment for 5min was systematically exerted to improve the flavor of GPS-GMS-D with a relatively high CI (59.98%) and low eGI (54.15%). It was believed that rapid dehydration and close interaction during baking treatment could slow down the decomposition of GPS-GMS-D and conversions of starch fractions. Therefore, these results suggested that the as-developed GPS-GMS-D was a promising low GI functional dietary food component for diabetes mellitus, and a suitable baking post-thermal treatment was successfully proposed to enhance the flavor of GPS-GMS-D. PRACTICAL APPLICATION: The higher amylose and solid V-type crystal structure in gelatinized potato starch-glycerol monostearate dimer (GPS-GMS-D) would induce the formation of slowly digestive starch (SDS) and resistant starch (RS) to suppress enzymatic hydrolysis. Moreover, the flavor of GPS-GMS-D was enhanced with appropriate and moderate thermal processing (baking), which was likely to improve the quality of life of a person with diabetes. Thus, we believe that GPS-GMS-D is a promising functional food component for diabetes mellitus.

Recovery from Food Waste-Biscuit Doughs Enriched with Pomegranate Peel Powder as a Model of Fortified Aliment.

Simple SummaryThe rapid increase in consumer demand for foods rich in beneficial health effects pushes the manufacturing industries to identify molecules that can contribute to food quality in terms of nutritional values, stability, safety, and health benefits. Longevity is associated with healthy food intake, and consumers want to be aware of the nature of the molecules present in their food or, even better, of the molecules contributing to the enrichment of their food. Furthermore, the use of industrial food processes that tend to protect the environment are a further factor that contributes to the consumer’s interest.The aim of the present work is the characterization of biscuit doughs enriched with pomegranate peel powder (PPP) at 3 (PPP3) and 5 (PPP5) wt% in the prospect of developing a fortified aliment as a support of the therapy of chronic inflammatory diseases of the intestinal tract. The total phenolic content of the powder was preliminarily evaluated. Then, the main compounds present in the PPP were identified by HPLC-ESI-TOF-MS analysis, being mainly hydrolysable tannins. The PPP was then treated at 180 °C for 20 min to mimic the baking treatment, and its water-soluble fraction (PPPwsf) was then added in the Caco-2 cell culture as a model of the intestinal epithelial barrier to verify its dose-dependent toxicity, ability in counteracting the oxidative stress, and anti-inflammatory action. Rheological experiments were performed to predict the macroscopic behavior of the PPP-added doughs during lamination and biscuit baking. SEM investigations gave their contribution to the microscopic comprehension of the dough structure. Finally, a consumer panel composed by thirty volunteers was enrolled to express its opinion on the sensory agreeableness of the biscuits prepared with two different concentrations of PPP compared with the reference dough. The discussion is focused on the biological effects of the main components found in the PPP.