Biscuit Structure Research Articles

Effect of the various fats on the structural characteristics of the hard dough biscuit

Fat is of the most important ingredients in bakery products which contributes in providing textural properties of the baking products, particularly biscuits. Three entirely different olein (canola oil), palmitic (PBF) and lauric (PKBF) based fats were applied to the hard dough biscuits (HDBs) and their structural characteristics were evaluated. Results showed that significant differences (p < 0.05) were found in the outcome of the tests. Confocal laser scanning colorimetry (CLSM) of the biscuit doughs showed the highest and the least homogenous distribution of fats particles PBF and canola oil-based treatments. Moreover, experiments on biscuits doughs revealed that the PBF treated doughs had the most lowering effect on the hardness (156.37 ± 14.52) and springiness (0.91 ± 0.02), while it increased the cohesiveness (0.57 ± 0.02) and adhesiveness (−641.37 ± 29.41). Physical tests on biscuits were also in the same direction as the doughs except for browning index (BI) which was the highest in PKBF (26.98). Moreover, image processing on scanning electron microscopy (SEM) images showed the highest porosity and expansion formation was related to the PBF treatment, while canola oil treated biscuit highest fractal parameters which define the highest porosity irregularities in the biscuit structure.

3D Printed Multilayer Graphite@SiO Structural Anode for High‐Loading Lithium‐Ion Battery

AbstractTo satisfy the increasing demand for higher energy density, the fabrication and structural designs of three‐dimensional (3D) thick electrodes have received considerable attention. In this work, cheap commercial graphite (Gt) and silicon monoxide (SiO) were chosen as raw materials. We have took advantage of the multi‐layer biscuit structure feature to the 3D Gt@GS (Gt@Gt/SiO) electrode with high loading through a modified 3D printing technology. Such a unique structure can not only effectively accommodate the volume expansion in all directions, but also provide a 3D transport channel to enhance the mobility of electrons and ions in the thick electrodes. The obtained 3D Gt@GS electrode, as a freestanding material, shows high capacity and good cycling stability. Especially, the 3D Gt@GS electrode after 120 cycles has achieved a reversible capacity of 3.52 mAh cm−2 at 3.6 mA cm−2.In addition, we have successfully fabricated a 3D plane‐shaped batteries via a direct ink writing technology and a fused deposition technology. The heterotypic battery assembled can be utilized as an external power supply for the aircraft model. This work demonstrates that the structural battery combined with structural load and 3D printing technology is versatile enough to meet the demand of energy storage systems for high energy density.

Preparation of MoS2–Ag/g-C3N4 Composite for Rhodamine B Degradation

Layered g-C3N4 was obtained through secondary calcination, and the MoS2–Ag/g-C3N4 catalyst was prepared via hydrothermal and light deposition methods. XRD, SEM and TEM results proved that the MoS2–Ag/g-C3N4 sandwich biscuit structure was successfully obtained, and the sharper diffraction peak of MoS2–Ag/g-C3N4 than g-C3N4 or MoS2 is attributed to the synergistic crystallinity effect. SPR effect of Ag increases the electron transport time, which effectively prolonging the survival time of electron–hole pairs. Compared the degradation performance of 10[Formula: see text]mg/L rhodamine B (RhB) with different ratios of materials, 10[Formula: see text]wt.% MoS2–Ag/g-C3N4 has the highest degradation property. The degradation rate remains at 87.2% under the best condition after four cycles proved that the MoS2–Ag/g-C3N4 composite possesses good stability.

Roles of protein, starch and sugar in the texture of sorghum biscuits

This study investigated why biscuits made from sorghum flour have a similar texture to wheat biscuits despite the absence of gluten in sorghum dough. Electron microscopy revealed that the sorghum prolamin protein bodies remained intact in the sorghum biscuits and hence were unlikely to contribute to biscuit structure and texture. Polarized light microscopy showed that the starch granules in the sorghum biscuits were not gelatinized. Increasing dough water content increased the breaking strength and brittleness of sorghum biscuits. However, increasing the proportion of pre-gelatinized sorghum flour in the dough reduced the breaking strength of the sorghum biscuits, indicating that starch gelatinization weakened the biscuit structure. In contrast, increasing the sucrose content of the dough increased sorghum biscuit breaking strength and brittleness. At 20% sucrose (flour basis), the sorghum biscuits had similar breaking strength and brittleness to both Marie and sugar-snap wheat biscuits. DSC and X-ray diffractometry showed that the sugar in both the sorghum and wheat biscuits was in the glassy state and polarized light microscopy revealed that the sugar glass embedded or enveloped the sorghum biscuit flour particles. It is concluded that this sugar glass matrix is responsible for the strength and cohesiveness of the sorghum biscuits.

Facile synthesis of hierarchical A-site cation deficiency perovskite LaxFeO3-y/RGO for high efficiency microwave absorption

Wafer biscuit structure like hierarchical A-site cation deficiency perovskite at carbon and RGO hybrid composites-LaxFeO3-y/RGO are fabricated by a simple one-pot route. The quantitative ratios of A-site cation deficiency are designed, and was represented by x = 1.0, 0.8, 0.6, 0.4 and 0.2, respectively. Besides the morphology and phase structure, but the chemical composition, especially the O vacancy induced by the deficiency, was also studied by X-ray photoelectron spectroscopy (XPS) data. The electromagnetic microwave absorption capabilities of these composites were further studied. Accompanying with the appearance of A-site cation deficiency, the reflection loss (RL) was optimized instinctively. The minimum RL of La0.8FeO3-y/RGO reaches −36.23 dB with an effective band (RL ≤ −10dB) width of 3.92 GHz from 11.68 to 15.60 GHz at the matching thickness 2.00 mm, which was demonstrated the domain role of dielectric loss ascribed to the polarization of dipoles between O vacancy and Fe4+. When the deficiency increased, the band widths reached 4.72 GHz with the synergistic effect of magnetic and dielectric phase.

Reduced-fat biscuits: Interplay among structure, nutritional properties and sensory acceptability

This work aimed at investigating relationships among structure, nutritional properties, and sensory acceptability of reduced-fat biscuits in comparison with a full-fat biscuit (STD). Four reduced-fat formulations were tested: OPT (46.3% fat reduction), an optimized formulation containing polydextrose and resistant starch; RAW and EXTR, obtained by substituting resistant starch with raw and extruded bean powders, respectively; WOW, in which a double emulsion was used instead of shortening. Fracture strength resulted comparable in STD and OPT, but increased for the other samples due to the structuring role of bean protein or the very low amount of fat. Scanning Electron Microscopy images revealed a well-developed protein structure in all samples, except for WOW that presented a more continuous and closed network. EXTR showed the lowest level of rapidly digestible starch and lipid digestibility. RAW showed the highest protein digestibility, significantly different from STD (12.1 ± 2.7 vs 3.7 ± 1.6 g/100 g proteins). Thanks to the holistic approach used, the influence of fat content on dough and biscuit structure as well as on colour was assessed, demonstrating also an effect on nutritional properties and consumers’ acceptance.

Flour from wheat cultivars of varying hardness produces semi-sweet biscuits with varying textural and structural properties

Semi-sweet biscuits were prepared from flour from wheat cultivars with Single Kernel Characterization System hardness values ranging from 22 to 92. The impact of flour protein level on biscuit properties was compensated for by diluting flour samples of higher protein level with their isolated prime starch fraction. Biscuits prepared from hard wheat flour showed higher fracture stress than their soft wheat flour counterparts. Softer texture mainly resulted from higher porosity, resulting from larger pores. Furthermore, biscuit matrix strength also contributed to biscuit texture. Biscuit texture is strongly affected by wheat hardness and results from the interplay between different hardness-associated flour properties (damaged starch, protein quality, …) as well as from their effect on both biscuit structure and matrix properties.

Effect of Fat Replacement by Inulin on Textural and Structural Properties of Short Dough Biscuits

The aim of this study was to evaluate the effects of inulin as fat replacer on short dough biscuits and their corresponding doughs. A control formulation, with no replacement, and four formulations in which 10, 20, 30, and 40 % of shortening was replaced by inulin were studied. In the dough, shortening was observed surrounding flour components. At higher fat replacement levels, flour was more available for hydration leading to significant (P < 0.05) harder doughs: from 2.76 (0.12) N in 10 % fat-replaced biscuits to 5.81 (1.56) N in 30 % fat-replaced ones. Biscuit structure was more continuous than dough structure. A continuous fat layer coated the matrix surface, where starch granules were embedded. In general, weight loss during baking and water activity decreased significantly (P < 0.05) as fat replacement increased. Biscuit dimensions and aeration decreased when fat replacement increased, e.g., width gain was +1.20 mm in 10 % fat-replaced biscuits and only +0.32 mm in 40 % fat-replaced ones. Panelist found biscuits with 20 % of fat replacement slightly harder than control biscuits. It can be concluded that shortening may be partially replaced, up to 20 %, with inulin. These low fat biscuits are similar than the control biscuits, and they can have additional health benefits derived from inulin presence.

Structural and Chemical Modifications of Short Dough During Baking

Short dough baking was performed in a pilot-scale oven under various conditions allowing macroscopic changes to be studied in relation to physical and biochemical modifications during the baking process. The influence of baking parameters (temperature, humidity and air velocity) on macroscopic and microscopic changes was investigated, together with variations (temperature and moisture content, heating and drying rates) in product variables. The major changes observed during biscuit baking were (i) development of a partially open porous structure associated with reduction in density, (ii) drying, and (iii) surface colouring. Structural changes were due to water vaporisation and gas bubbles produced by the decomposition of the chemical leavening agents used. Expansion stopped because of the depletion of chemical leavening agents and percolation of water vapour at appropriate temperatures. The setting of biscuit structure was not related to thermal aggregation of proteins (which began at 85 °C) or to limited starch granule damage at temperatures below 100 °C. Setting apparently occurred during the cooling period when molten sugars undergo a glass transition. Surface colouring of the biscuit and a subsequent decrease in lightness were correlated with reduced sugar consumption in Maillard reactions.

Efeito do teor de água, amilose, amilopectina e grau de gelatinização no crescimento do biscoito de amido de mandioca obtido por fermentação natural

O amido de mandioca, assim como o amido de araruta, modificado por fermentação natural, quando formulado com água, sal e gordura vegetal hidrogenada para produzir o biscoito de "polvilho azedo", tem a propriedade de se expandir durante a cocção, como se nessa formulação existisse um agente aerante. O produto final obtido, tem uma estrutura alveolar, crocante e de baixa densidade. Pouco se conhece a respeito do mecanismo que envolve essa expansão e sobre os fatores que interferem na mesma. No presente trabalho, investigamos a influência do teor de água, o efeito da pré-gelatinização do amido fermentado e a adição de amilose e de amilopectina no crescimento do biscoito. O tempo de formação do biscoito, demonstrou ser altamente dependente do teor de água presente na sua formulação. A gelatinização total do amido modificado por fermentação, parece destruir completamente suas propriedades de expansão, pois não foi observado crescimento do biscoito com uma formulação padrão contendo apenas amido totalmente gelatinizado. Biscoitos formulados com amilose ou amilopectina em substituição ao amido fermentado, apresentaram baixo grau de expansão quando comparados ao padrão.