Short Dough Biscuits Research Articles

Heat-moisture treatment can modulate all-purpose wheat flour for short dough biscuit making: Evidences and mechanism

In view of the merits of all-purpose wheat flour (APWF) to soft wheat flour (SWF) in cost and protein supply, the feasibility of heat-moisture treatment (HMT, 19% moisture for 1 h at 60, 80 and 100 °C, respectively) to modify APWF as a substitute SWF in making short dough biscuits was explored. For underlying mechanisms, on the one hand, HMT reduced the hydration capacity of damaged starch particles by coating them with denatured proteins. On the other hand, HMT at 80 °C and 100 °C significantly denatured gluten proteins to form protein aggregates, highly weakening the gluten network in dough. These two aspects jointly conferred APWF dough with higher deformability and therefore significantly improved the qualities of biscuits. Moreover, the qualities of biscuits from APWF upon HMT-100 °C were largely comparable to that from SWF, even higher values were concluded in spread ratio, volume, specific volume and consumer acceptance.

Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions

Biscuits contain high proportions of saturated fats, which could lead to an adverse health effect. The objective of this study was to study the functionality of a complex nanoemulsion (CNE), stabilised with hydroxypropyl methylcellulose and lecithin, when used as a saturated fat replacer in short dough biscuits. Four biscuit formulations were studied including a control (butter) and three formulations where 33% of the butter was replaced with either extra virgin olive oil (EVOO), with CNE, or with the individual ingredients of the nanoemulsion added separately (INE). The biscuits were evaluated by texture analysis, microstructural characterisation, and quantitative descriptive analysis by a trained sensory panel. The results showed that incorporation of CNE and INE yielded doughs and biscuits with significantly higher (p < 0.05) hardness and fracture strength values than the control. The doughs made of CNE and INE showed significantly less oil migration during the storage than EVOO formulations, which was confirmed by the confocal images. The trained panel did not find significant differences in crumb density and hardness on the first bite among CNE, INE and the control. In conclusion, nanoemulsions stabilised with hydroxypropyl methylcellulose (HPMC) and lecithin can work as saturated fat replacers in short dough biscuits, providing satisfactory physical characteristics and sensory attributes.

The effect of green tea extract and oleogels on the physico-chemical properties and oxidative stability of short-dough biscuits during storage

The goal of this research was to analyze the possibility of replacing palm fat (PF) by a novel and “healthier” alternative – high-oleic rapeseed oil oleogels in short-dough biscuits in terms of the oxidative stability of lipids. Oleogelators ethylcellulose (EC), candelilla wax (CLX) and monoacyloglycerol (MAG) were used in the research. In order to decrease the oxidation of the oleogels green tea extract (GTE) was added. Biscuits with oleogels and GTE that had similar oxidative stability were used in the control with PF. The anisidine value of the lipid fractions obtained from biscuits with GTE was lower. The biggest changes during the storage of the fatty acids profile were found for the lipid fraction of biscuits with PF. However, according to the accelerated oxidative test the best stability index was that of biscuits with PF, this test also confirmed the positive effect of GTE on oxidative stability. The recipe composition influenced the color of the products. Biscuits with GTE had lower values of total color differences after 15 weeks of storage. Products with MAG oleogel had the highest values of breaking strength. Finally, biscuits with CLX had the most similar texture to the control sample with PF.

Soluble fibres as sucrose replacers: Effects on physical and sensory properties of sugar-reduced short-dough biscuits

Four different soluble fibres were evaluated as sugar replacers in short dough biscuits: two resistant dextrins (Nutriose® FM06 and Promitor® SGF 70R) and two inulin-derived fibres (Orafti® HSI and Fibruline™ Instant). The degree of polymerisation of the fibres was analysed, and dough viscoelastic properties were assessed. Weight loss during baking, dimensions, textural properties, surface colour and sensory profile were evaluated. Higher degree of polymerisation fibres (e.g. Fibruline) limited water availability for syrup formation, restricting dough expansion and resulting in smaller, more compact, and harder biscuits than control. Biscuits with inulin derived fibres with a lower degree of polymerisation (e.g. Orafti) showed similar dimensions to control biscuits. In general, sucrose reduction gave place to biscuits with lower resistance to penetration and fracture strength due to less sugar recrystallisation in the final biscuit. In contrast, when dextrin-type fibres were used the rheological behaviour of the dough, spreading during baking, and resistance to penetration were similar to the control as the fibres showed an anti-plasticising effect similar to sucrose. However, all reduced sugar biscuits were significantly firmer and crunchier in sensory profile suggesting further optimisation is needed, potentially by modification of the fibre structure or baking method.

Structural and sensory changes in short-dough biscuits: addition thaumatin and sucrose reduction effects

The objective of this research was to study the mechanical properties of the biscuit dough and baked biscuits with sucrose reductions and the addition of thaumatin, as well as the consumers’ sensory perceptions. The analyses were related to dough and baked biscuits rheology as back extrusion and texture profile analysis, moreover, structure and sensory analyses were performed. The dough cohesiveness increased proportionally with the sucrose reduction in the formulation and the viscosity index results showed the same behavior. Structure analysis revealed greater compaction of biscuits with sucrose reduction and a greater amount of free starch, not properly incorporated into the mixture. Sensorially, the texture attributes were similar, but the taste attributes were different. The sucrose reduction tests of 25% and 35% led to minimal changes in rheological characteristics and provided better physical quality.

Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits

The incorporation of whole wheat flour (WWF) via sourdough fermentation was studied in short dough biscuits. The substitution levels of wheat flour to WWF were 15%, 25%, 35%, and 50%. The biscuits containing WWF sourdough were produced by achieving the same level of WWF as in the WWF biscuits. The incorporation of WWF on dough formulation increased both G' and G” moduli, while the inclusion of WWF by sourdough fermentation caused a significant reduction. Spread ratio of the biscuits decreased as the WWF ratio in the formulation increased (p < 0.05). The hardness value of WWF sourdough biscuits was not significantly different than that of the control biscuits while the direct addition of WWF increased the hardness value (p < 0.05). Biscuits containing WWF sourdough had significantly higher lightness (L*) value than the WWF biscuits (p < 0.05). A low-level incorporation of sourdough corresponding to 15% WWF was preferable by the panelists for general acceptability parameters.

Sensory evaluation and storage stability of fat reduced shortdough biscuit using hydrolysable tannin encapsulated double emulsion as fat replacer

The aim of this study was to assess the organoleptic acceptability and storage stability of formulated fat reduced shortdough biscuit with hydrolysable tannin encapsulated double emulsion as fat replacer. The sensory acceptability of the biscuit samples was evaluated by using fuzzy logic and quantitative descriptive analysis. Primarily, none of the fat replaced samples showed astringency due to the presence of hydrolysable tannin. The 40% fat replaced shortdough biscuits was perceived best in accordance to the sensory attributes. The shelf life of the biscuits was obtained as 98 days considering moisture adsorption to be the limiting factor for safe storage. The degradation of hydrolysable tannins was modelled into zero order (Radj2 = 0.969) and first order kinetics (Radj2 = 0.995) that exhibited good fit with the experimental data. There was no significant change in colour; however, the hardness of shortdough biscuits decreased owing to the change in moisture content during storage. The low value of zero order and first order kinetics constant revealed slow rate of degradation for hydrolysable tannin in the shortdough biscuits. Thus, the developed fat reduced shortdough biscuits are healthier alternatives as compared to the control, possessing functional properties, without imparting undesirable flavour from hydrolysable tannin.

Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits.

Overconsumption of sugars in diets is associated with many health problems, including dental diseases, diabetes and obesity. However, removing sugar from products such as biscuits is still a challenge for manufacturers and has been limited in Europe since the evolution of the EU regulation in January 2018, allowing only polyols and non-sweetening bulking agents as sugar substitutes. This study investigated the effects of fully replacing sugar with two polyols, maltitol and sorbitol, in short-dough biscuits. Morphological, textural and visual characteristics were studied as well as sensory properties. The reformulated biscuits were more compact in shape and structure. They were also less prone to checking, which was attributed to a more homogeneous water distribution at the end of baking, especially with sorbitol. Polyol biscuits were surprisingly colourful, especially sorbitol ones, although polyols are not normally involved in Maillard reactions. Sensory tests, however, showed a depreciation of the products compared to the control. Sorbitol biscuits were the least preferred but maltitol ones were quite well accepted compared to the control. Thus, maltitol is an excellent potential substitute for this type of product.

Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration.

Short-dough biscuits are popular snacks. Unfortunately, fat used in most of these products has low nutritional value due to the high content of saturated fatty acids. The most popular fat used in bakery products is palm oil. In this work high-oleic rapeseed oil was used in the form of oleogels structured by waxes (canelilla, rice bran, yellow and white beeswax), monoacyloglicerols and ethylcelullose. In this form oil keeps nutritional value and has solid consistency. Obtained oleogels were significantly different than palm oil in terms of texture and viscosity. However, using oleogel with 5% of monoacylglicerols, as a shortening let to obtain biscuits with similar properties to control sample (with palm oil). Addition of 2 and 3% of candelilla wax, 8% of ethylcelullose, 2% of rice bran wax and 5% of monoacylglicerols allowed to get products from which lipid fraction migration was similar or smaller then from control sample.

Biscuits Enriched with Dietary Fibre Powder Obtained from the Water-Extraction Residue of MaizeMilling by-Product.

A maize milling by-product was defatted by aqueous extraction and the residue was dehydrated, comminuted and sieved to obtain two powders differing in particle size and having a very high fibre content. The powders were then incorporated into the structure of short-dough biscuit, at two wheat flour substitution levels (10 and 20%), aiming at the development of a nutritionally improved product. Their impact on biscuit dough properties and the quality and sensory characteristics of the final products was evaluated. As it was revealed, powders' addition altered dough consistency and alveograph indices mainly due to interactions between wheat flour proteins and polysaccharides and enhanced the nutritional profile of the biscuits by inducing a 4- to 6-fold increase of their fibre content. Additionally, it influenced only to a limited extent the degree of some of the final product characteristics, e.g., protein and fat content, spread ratio, breaking strength, depending both on the level of incorporation and the particle size of the residue. On the whole, products' sensory quality was not negatively influenced, suggesting that it is possible to use both powders for the fortification with fibre of biscuits and possibly other bakery products.

Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient

The present research aimed at enriching short dough biscuits with apple pomace to reduce their glycemic index. Apple pomace produced on a laboratory scale was dehydrated and milled to a powder, which was characterized for soluble and insoluble dietary fiber, and for phenolic content. Apple pomace was used to partially replace wheat flour (10 and 20% w/w) in biscuits, which were characterized for their sensory properties and submitted to in vitro digestion to predict the glycemic index. Results indicated that apple pomace contained impressive amounts of dietary fiber (nearly 40%), mainly represented by insoluble fiber (more than 25%). Apple pomace led to a significant reduction in the expected glycemic index of reformulated biscuits. The conventional biscuit presented a glycemic index of 70 and was thus classified as high glycemic index food. Substituting wheat flour by 10 and 20% with apple pomace reduced biscuit glycemic index to 65 and 60 respectively, thus ranking the product within the intermediate glycemic index foods. Using industrial apple pomace led to analogous results, demonstrating that this by-product could be exploited to reduce the glycemic index of bakery foods, thus concomitantly satisfying the need for strategies to manage type 2 diabetes and to valorize food by-products.

Effect of polydextrose and inulin on texture and consumer preference of short-dough biscuits with chickpea flour

Chickpea flour (ChF) was used to substitute wheat flour (WF) at the level of 20% to enrich the nutritional quality of biscuits. What is more, polydextrose (p) and inulin (i) were applied at 40% and 60% levels to substitute for sucrose (s). Instrumental methods (mechanical and acoustic) were used to evaluate the texture properties of the biscuits. The sensory evaluation was made by 50 untrained consumers. Moreover, water activity and colour of the biscuits were measured. The biscuits with 40% of polydextrose and 60% of inulin had the higher values of maximum force in comparison with biscuits without sugar replacers. The biscuits with 20% ChF and 40% polydextrose, as well as those with 60% polydextrose generated the strongest acoustic emission and achieved the highest values of energy of one acoustic event, number of acoustic events and sound amplitude. What is more, biscuits with polydextrose received the highest scores for their appearance in consumer test. On the contrary, biscuits with 20% ChF and 60% inulin obtained the lowest scores for all sensory descriptors. The study proved that the reformulation significantly affected water activity and colour of the analyzed short-dough biscuits.

Exploring the Links Between Texture Perception and Bolus Properties Throughout oral Processing. Part 1: Breakdown Paths

AbstractThis study explored links between texture perception and breakdown path throughout oral processing. Five subjects chewed a short dough biscuit recipe. Dynamic textural perception was followed using Temporal Dominance of Sensations. Subjects expectorated at three stages of bolus formation (early, mid, and point of swallow). Visual inspection and moisture content (MC) provided a description of breakdown path. Interindividual differences in perceived texture and breakdown paths were observed. This study indicated differences between how individuals used sensory texture terms to describe bolus structure. The dry‐to‐sticky dominance transition corresponded to increased mixing and MC. However, there was not a significant change in MC for all subjects.A panel‐level analysis agreed with the “Mouth Process” model but there were interindividual differences at the point of swallow. This study suggests that there may not be a universal swallowing threshold for this biscuit recipe in terms of the measured properties but does indicate it may be possible to group consumers using bolus structure swallowing thresholds.Practical ApplicationsOral processing of a solid food involves food breakdown and reassembly with saliva into a deformable bolus that can be swallowed safely. The relationships between masticatory behavior, perceived texture, bolus structure, and mechanical and rheological properties throughout oral processing are still not fully understood. This study provides evidence of the subjective nature of oral processing and texture perception but indicates that each individual is not necessarily unique. Consumers may be able to be categorized into different groups based upon sensory dominance, bolus structure, and moisture content swallowing thresholds. Understanding these groupings could aid in the design of foods that follow a desired oral processing path and therefore provide consumers with a specific sensory experience.

Structure Analysis of Short-Dough Biscuits and Its Correlation with Sensory Discriminants

The aim of this study was to analyze the structural properties and their effect upon the sensory perception of short-dough biscuits with a reduced content of fat (74.1, 64.8 and 55.6%) and various addition of inulin (9.3 and 18.5%) in the formula. The principal component analysis presents correlations between structure parameters of biscuits determined with the use of an FEI QUANTA 200 scanning microscope and a helium pycnometer (Quantachrome), as well as sensory discriminants. The biscuits were characterized by open structure with a high number of pores. The biscuits with fat and inulin participation relatively – 74.1 and 9.3%, as well as 55.6 and 9.3% – had the lowest porosity. Significant correlations have been found between taste and smell related to size area of air cells, as well as crispness and hardness related to shape coefficient. Correlations determined in this study proved that the structural properties of biscuits affect their sensory perception by consumers. Practical Applications The appropriate structure of short-dough biscuits depends on the selection of their ingredients. Development of many diseases depending on diet, e.g., obesity, is due to a very high intake of fat or sugar. For this reason, formulas of food products are developed with reduced contents of these components or with the use of their replacers which – apart from decreasing the calorific value – impart health-promoting functions to food products. Sparse studies are available today that address structure analysis with simultaneous evaluation of the sensory properties of short-dough biscuits with reduced fat content or with the use of fat replacers. Hence, such an analysis would facilitate the appropriate selection of recipe ingredients that will ensure the highest possible quality of the biscuits.

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

The influence of protein and/or fibre enrichment on the nutritional properties of biscuits was studied in terms of proteolysis and amylolysis. Biscuits were digested using a multi-compartmental and dynamic system that simulates the main physiological digestive functions of the upper tract of healthy adult humans: the TIM-1. A control biscuit and three biscuits enriched in proteins and/or fibres were digested under the same conditions. Samples were collected in each compartment of the TIM-1 (stomach, duodenum, jejunum and ileum) at different times of digestion and analysed in terms of proteolysis and amylolysis. Results indicate that both formulation and processing impacted the digestive fate of the biscuits. Incorporating proteins or fibres in biscuits lowered or delayed proteolysis. Moreover a protein-plus-fibre additional or synergic effect was observed. Biscuits enriched in proteins and/or fibres displayed a higher amylolysis degree than the control biscuit, probably due to lower starch amounts and higher gelatinization degrees.

In vitro digestion of short-dough biscuits enriched in proteins and/or fibres, using a multi-compartmental and dynamic system (1): Viscosity measurement and prediction

The effects of biscuit composition on the viscosity generated during digestion were investigated. A control biscuit, one with proteins, one with fibres, and one with both proteins and fibres were digested under the same conditions, using the TNO intestinal model (TIM-1). The TIM-1 is a multi-compartmental and dynamic in vitro system, simulating digestion in the upper tract (stomach and small intestine) of healthy adult humans. Digesta were collected at different times, in the different compartments of the TIM-1 (stomach, duodenum, jejunum and ileum) and viscosity was measured with a dynamic rheometer. Results showed a marked effect of biscuit composition on chyme viscosity. Highest viscosity was obtained with biscuits containing viscous soluble fibres, followed by those enriched in both proteins and fibres, then by protein-enriched and control biscuits. The viscosity was maintained throughout the gut up to the ileal compartment. A prediction of the evolution of the chyme viscosity in each compartment of the TIM-1 was built, based on model curves describing the evolution of the viscosity as a function of biscuit concentration, and on dilution factors measured by spectrophotometry on a blank digestion.

Determining the Cellular Structure of Two Cereal Food Foams by X-ray Micro-Tomography

The cellular structure of two products, an extruded breakfast cereal and a short dough biscuit, was characterized by two different X-ray micro computed tomographic systems. Acquisitions were made by a compact desktop system Skyscan 1174 (Bruker μCT, Belgium) and at the European Synchrotron Radiation Facility (ESRF, beamline ID19, France) at different resolutions (voxel size of 6.5 μm, 7.5 μm, 16.2 μm and 25.8 μm). 3D images were processed for the density, the connectivity index and the granulometry of cells and cell walls. These experiments underlined the importance of the resolution for determination of quantitative measurements such as densities and thicknesses. The median width calculated for the cell walls distribution in the biscuit dropped from 141 to 50 μm when the voxel size changed from 25.8 to 7.5 μm. Images well showed that even though the food products had close values of porosity 0.6 and 0.7 for biscuit and extruded breakfast cereal respectively, their cellular structures were very different. The biscuit had small cells (median value of the distribution varied from 125 to 152 μm, according to resolution) and larger cell walls (50–141 μm) than the extrudate (32–109 μm) which, on the contrary, exhibited very large cells (307–400 μm). Beyond methodological issues, these differences could be clearly attributed to the differences of compositions and processes.

Modeling of baking behavior of semi-sweet short dough biscuits

Dough materials are interesting systems widely used in biscuit production. Baking is one of the most important steps, because the raw dough is transformed into the final biscuit during cooking time, resulting in a specific texture. A mathematical program describing the transport phenomena and the physical changes inside the oven is presented in this study in order to predict biscuit temperature, water content, height, porosity and other baking attributes. The evolution of the heterogeneous structure is taken into account by the expansion of the internal bubbles in the viscoelastic medium. The system was considered pseudo-homogenous, with the aim of modeling both the baking process and the gas cell growth in the matrix. This approach was used to analyze the evolution of the biscuit properties, considering “effective” properties. The model was solved by a finite difference method and numerical results were in good agreement with industrial experimental data. This paper describes the mathematical modeling of biscuit baking that can be used as a tool to improve the baking conditions and the final biscuit texture. Food is very complex both in composition and structure; therefore, generic realistic models are required that can mimic this complexity. This model can facilitate the evaluation of the impact of changing composition or processing conditions. This research can help the optimization of processing and formulations (reverse engineering), because the baking program takes into account the ingredients and the rheological food properties and than can be used as a tool for design and control of new biscuits. • The evolution of the heterogeneous structure of biscuit has been modeled. • Transport phenomena and the physical changes inside the oven have been studied. • Biscuit temperature, humidity, height, and porosity during baking have been simulated.

Understanding the Effect of Sugar and Sugar Replacement in Short Dough Biscuits

Sucrose is the main sugar used in short dough biscuit formula, and it plays an important role in the biscuit manufacturing as well as in the biscuits final quality. However, for health reasons, high levels of sucrose are undesirable, making sucrose replacement an important issue to study. The present study focused on sucrose reduction and its replacement by polyols (erythritol and maltitol) in short dough biscuits. The effects were investigated in a model system composed of gluten and different sugars (sucrose, maltitol, and erythritol), in biscuit dough, and in baked biscuits. Modulated thermal analysis showed that sucrose decreases the glass transition temperature; however, for both polyols studied, no transition was found due to a plasticization effect. The gelatinization of starch in the biscuits was not affected by the sugar or quantity of sugar used. Temperature sweeps of short dough revealed that the presence of sugar delays the transitions. Furthermore, G* increased with sucrose replacement, with the smallest changes for the maltitol-containing biscuits compared to the control. Finally, texture and dimension analyses were carried out. Sugar-free and erythritol-containing biscuits were compact, elastic, and resistant to the breaking force compared to the control biscuits and the maltitol-containing biscuits. © 2012 Springer Science+Business Media New York.

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.