Wheat Biscuits Research Articles

Compliance of Nutrient Claims with Nutrition Labelling Standards in Packaged Bakery Products

Aim: Nutrition claim means any representation which states, suggests or implies that a food has particular nutritional properties including but not limited to the energy value and to the content of protein, fat and carbohydrates, as well as the content of vitamins and minerals. Consumers may perceive foods carrying nutrition-related claims more positively because of the presence of a claim. However, sometimes the products may not be complaint with their nutrient claims. Place and Duration of Study: The study was carried out in Ludhiana, between 2021-2022. Methodology: In the present study, the packaged bakery products with nutrient claim (7 products) were selected from Ludhiana market and their complacency was evaluated in three phases- 1) Nutrient profiling through nutrition label on packaging 2) Nutrient content claims 3) Nutrient comparative claims. Results: The findings of the study revealed that the selected products such as Cornflake Biscuit, Max Protein cookies, Brownie, Sugar free cookies, Light biscuit, Whole wheat Biscuit and Brown bread were found with nutrient claims such as “rich in fiber”, “trans-fat free”, “cholesterol free”, “rich in protein”, “10g protein”, “4g fibre”, “contains calcium”, “no trans-fat”, “21g protein”, “rich in iron”, and “contains 6 vitamins”. In cornflake biscuits, data regarding nutrient comparative claims showed that the product without nutrition claim contained protein content (2.5g/100g) at par with the product with nutrition claim (2.3g/100g) while, dietary fiber content was significantly (p<0.05) lower in the former (0.98g/100g) as compared to later product (3.98g/100g). The laboratory analysis of max protein cookies showed that protein was present in cookies with a nutrition claim, indicating compliance of this product. However, the value (5.21g/100g) did not meet claim criteria value (10g/100g). Further, the product was compliant in term of claims related to fibre and calcium but the analyzed values such as 2.98g and 280mg per 100 g were found significantly lower (p<0.05) than the claim criterion. Most of the nutrient content claims related to protein and fibre did not meet information on the nutrition label, otherwise the selected products were compliant in terms of nutrition claims. Conclusion: In terms of nutrient content claims, the values of the nutrients obtained through laboratory analysis did not meet the claimed values on nutrition label. Therefore, further studies should focus on evaluating the prevalence and compliance of claims on foods with health or nutrition claim as consumers may perceive them as healthy.

Nutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours.

In this study, composite biscuits were produced by combining wheat flour (WF) with different proportions of malted pearl millet (MPM) flour (8%, 16%, 24%, and 32%) and orange peel (OP) flour (2%, 4%, 6%, and 8%), using 100% WF as a control. The investigation covered the functional properties, viscosity, and thermal properties of the flours, along with the proximate composition, antioxidant, physical properties, color attributes, and microbial quality of the composite biscuits. As MPM and OP flour (OPF) contents increased, water absorption capacity, dispersibility, and foaming power increased, while the viscosities of both hot and cold pastes decreased. The thermal properties of the composite flours, including onset, peak, and final temperatures (ranging between 74.19°C and 100.76°C), showed an upward trend with increasing proportions of MPM and orange peel flour (OPF). There was an increase in moisture content (3.43%-4.93%), ash (4.50%-5.59%), crude protein (11.70%-13.41%), and crude fiber (11.44%-16.24%) of biscuits with the incorporation of MPM and OPF. Similarly, the diameter (4.12-4.60 mm), thickness (9.00-10.00 mm), and hardness (7.53-8.75 N) of the biscuits were increased. Antioxidant properties were evident, with an increased total phenolic content (1.40-3.56 mg GAE/100 g), total flavonoid content (2.91-6.79 mg QUE/100 g), vitamin C (0.79-1.01 mg/g), and ferric reducing antioxidant power (1.78-8.64 mg GAE/g). Conversely, color attributes-L* (31.90), a* (10.82), b* (19.59), hue angle (30.42), and chroma (53.66)-were found to decrease with higher levels of MPM and OPF. Microbial quality showed decreased total counts, coliforms, yeasts, and mold in biscuits containing MPM and OPF. Overall, the inclusion of MPM and OPF enhanced the nutritional quality of the biscuits and could reduce reliance on imported wheat.

Effect on Rheological Behavior and Composition of Wheat Cookies Fortified with Black Rice (Chakhao) Flour

ABSTRACT Black rice, known for its high anthocyanin and antioxidant content, is native to Asian countries like Japan, China, Thailand, India, and Indonesia. In India, it is primarily grown in Manipur, Assam, and Meghalaya, where it is called Chakhao. Despite its health benefits, black rice remains underutilized in food processing. This study examined the rheological behavior of Chakhao black rice flour blended with wheat flour (BR1, BR2, BR3) using alveograph and mixograph tests. BR3 showed the best baking properties, with a G value of 17.5 and p value of 90 mm H₂O, indicating its suitability for baking, especially cookies. Nutritionally, BR3 cookies were rich in protein (10.4%), fiber (2.91%), and minerals (2.95%). High starch retrogradation limits use in bread and biscuits. BR3 cookies are sensory-acceptable and can be marketed as healthy, functional products. Future research could focus on improving taste while maintaining health benefits.

Properties and characteristics of steam-exploded donkey bone powder and corresponding whole wheat cookies

Steam explosion was found to be the most effective preparation method for donkey bone powder, compared with non-treatment, autoclave and steam processing. And the effect of steam-exploded donkey bone powder (SEDBP) on the quality characteristics of whole wheat cookies was evaluated. Compared with untreated powder, particle size of SEDBP was reduced by 55.60 %, while oil- and water-holding capacity, water solubility and ABTS radical-scavenging rate significantly increased by 13.94 %, 26.86 %, 298.26 % and 91.47 %, respectively. Steam explosion enhanced protein digestibility from 32.17 % to 71.43 %, increased the Ca2+ release rate from 37.47 % to 47.82 %, and increased the release of 11 amino acids during digestion. SEDBP reduced the solvent retention capacity of flour blends and improved the color, hardness and spread ratio of whole wheat cookies. Cookies with 30 % SEDBP addition had better flavor, texture and scored the highest on overall acceptability. The results will help expand animal bone applications and develop nutrition-fortified foods.

The impact of soaking and drying soybeans on soyflour and the gluten-free cookies made from it

This study investigated the effects of drying and soaking conditions on soy flour, as well as their influence on cookie quality. Two drying methods (70°C for 10 hours and 90°C for 6 hours) and three soaking conditions (ambient temperature for 24 hours, 80°C for 2 hours, and 121°C for 10 minutes) were evaluated. High-temperature soaking and drying resulted in darker flour with lower L* values (81.06–89.44) and higher a* values (-0.36–5.25) (p < 0.05). Scanning electron microscopy showed that the treated flour had rougher surfaces and protein clustering, which made it less foamy, and less emulsifying but better at water absorbing and holding. With heat treatment, the trypsin inhibitor content decreased significantly from 50.21 mg/g to 33.01 mg/g (p < 0.05). Gluten-free cookies made from soy flour treated at 80°C for 2 hours soaking and 90°C for 6 hours drying showed comparable spread ratios to wheat cookies and lower hardness. This treatment also allowed for higher protein (24.92%) and fiber (22.29%) content in the cookies. Therefore, soaking soybeans at 80°C for 2 hours, followed by drying them at 90°C for 6 hours, is recommended to produce soy flour suitable for developing high-protein, high-fiber, gluten-free cookies.

Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies.

High nutritional value and antioxidant properties make chickpea flour a valuable substitute for wheat flour, although its texture-forming abilities are different. The aim of this study was to investigate the possibility of increasing the content of bioactive compounds and antioxidant properties of shortbread cookies by simple partial or complete replacement of wheat flour with chickpea flour without considerable changes in texture, color, sensory properties, or acceptability. Shortbread cookies were made from wheat flour (0% of chickpea flour), wheat flour and chickpea flour (replacement of 25%, 50%, and 75%), and chickpea flour (100%). Generally, the increase in chickpea flour share resulted in an increase in protein, fat, and ash content, as well as antioxidant properties. Polyphenol content, flavonoid content, and antioxidant activities increased three- to sixfold in shortbread cookies containing chickpea flour in comparison to wheat cookies. The level of proteins increased about 50% and the antioxidant properties were three to six times higher than in wheat cookies. Cookies containing up to 75% chickpea flour were assessed as very good or good quality, while only cookies without wheat flour were assessed as sufficient quality. It could be concluded that part of the wheat flour content in shortbread cookies can be replaced by chickpea flour. Application of a 25% proportion of chickpea flour increases physicochemical properties without changes in sensory properties. Sensory quality was up to 75% lower, but antioxidant properties were increased. However, complete replacement of wheat flour in shortbread cookies without changing the recipe resulted in a product of slightly lower sensory quality.

Physicochemical Characteristics of Biscuits Produced from Gluten-Free Amaranth Seed and Tiger Nut Composite Flour

Abstract This study was carried out to advance the use of indigenous composite flour obtained from amaranth seed and tiger nut in the production of biscuits to increase access to a healthy and sustainable diet. Biscuit was produced from amaranth seed flour substituted with tiger nut flour at 0%, 10%, 20%, 30%, 40% and 50%. The functional and pasting properties of the flour samples were determined, the proximate composition was evaluated and selected minerals contents of flour and biscuit samples were also assessed using standard methods. The results showed that the protein, fat, ash and fibre content of amaranth seed flour increased from 13.86%, 4.12%, 1.77% and 1.26% respectively to a range of 13.86 – 16.16%, 4.47 – 5.18%, 2.18 – 2.65% and 2.35 – 3.96% respectively with the addition of tiger nut flour. An increase in protein, fat, ash and fibre was also recorded in the biscuit samples with the increased concentration of tiger nut flour. Flour and biscuits produced from 100% wheat had lower protein, fat and fibre content than 100% amaranth seed flour and the blends. The bulk density and water absorption capacity of 100% amaranth seed flour and the blends were significantly higher than 100% wheat flour. Biscuits produced from amaranth seed flour substituted with tiger nut flour at 50% had the highest content of sodium (202.59 mg/100g) and potassium (299.57 mg/100g). In comparison, 100% wheat biscuit and 100% amaranth biscuit had the highest calcium (186.67 mg/1000g) and iron content (4.13 mg/100g) respectively. The study concluded that amaranth seed and tiger nut flour blends could be utilized to produce high-nutritional quality gluten-free biscuits that will increase access to an affordable healthy and sustainable diet.

Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies.

People of all age groups consume cookies every day. Consumers' preferences for cookies supplemented with functional plant raw materials have recently increased. Therefore, this research aimed to investigate the influence of a mulberry leaf additive on the proximate and mineral compositions, total phenolic and total chlorophyll content, antioxidant activity, and the hardness and color properties of butter cookies. Wheat and rice flour butter cookies were prepared by replacing the flour with mulberry leaf powder at 0, 4, 8, and 12% (w/w). The results revealed that the investigated chemical and physical characteristics of butter cookies depend on the flour used (rice or wheat) and the addition of mulberry leaf powder. Wheat and rice flour cookies with 12% mulberry leaf powder had the significantly highest contents of fiber (20.34 and 20.23%, respectively), ash (1.73 and 1.75%, respectively), K (170.22 and 160.22 mg 100 g-1, respectively), and Ca (170.45 and 160.68 mg 100 g-1, respectively). The rice flour cookies enriched with 12% leaf powder had the greatest amounts of total phenolics (1.48 mg 100 g-1), Zn (12.25 mg kg-1), Mn (6.28 mg kg-1), Cu (1.95 mg kg-1), and antioxidant activity (67.98%). However, the wheat cookies without mulberry leaf powder contained the most B (9.12 mg kg-1), while the no-added rice cookies contained the most Fe (14.30 mg kg-1). Replacing flour with leaf powder increased the cookies' hardness and decreased their lightness. In conclusion, enriching butter cookies with freeze-dried mulberry leaves can improve their nutritional value and antioxidant activity.

Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder.

This study investigated the potential of decolourised Moringa oleifera leaf powder (D-MOLP) in cookies to meet consumer demand for healthier food options, addressing the issue of low acceptability due to its green colour. D-MOLP and its non-decolourised counterpart (ND-MOLP) were incorporated into wheat flour to produce cookies. The results showed that neither decolourisation nor addition level (2.5 or 7.5%) significantly affected water activity or flour functionality, though slight differences in cookie colour were observed. The Moringa-enriched cookies exhibited an improved spread ratio as well as higher protein, phenolic content, antioxidant activity, and in vitro protein digestibility compared to control cookies. The detected phenolic acids included chlorogenic, ferulic, and fumaric acids, with the D-MOLP cookies showing superior nutritional properties, likely due to nutrient concentration and reduced antinutrients. Notably, glutamic acid was the major amino acid in all the cookies, but only lysine significantly increased across the cookie types. This suggests D-MOLP could be a promising alternative for food enrichment. Future research should address the consumer acceptability, volatile components, and shelf-life of D-MOLP-enriched cookies.

Effect of Partial Substitution on Physical, Functional and Chemical Properties of Cookies Made from Mixture of Wheat and Coconut

Background: Since the closure of the wheat development company in Cameroon, all wheat is imported, but over the past year, the wheat prices have steadily increased in most of the countries' markets. The cost of a kilo, monitored by Famine Early Warning Systems Network (FEWS NET), fell from XAF 500 to XAF 600. With the use of composite flour, this will help to reduce the huge amount of money spent and lessen total dependence on imported wheat flour. Aim: The objective of this study was to produce cookies from composite flour made from coconut and wheat, and determine its nutritional properties and acceptability. Material and methods: Coconut flour was produced from fresh coconut using oven drying at standard conditions. The composite flour was formulated using the mixing plan design in Minitab 18.0. The functional properties of the flour and nutritional properties of the cookie samples were determined. Results: Results of functional properties show that the bulk density of CF1, CF2, CF3, CF4, and CF5 was 0.58, 0.50, 0.50, 0.46 and 0.47 g/L respectively; the pH was 6.42, 6.32, 6.37, 6.40, 6.46 respectively; swelling capacity was 49.10%, 44.07%, 42.02%, 46.23%, 47.09% respectively; water absorption capacity was 12%, 9%, 10.3%, 10.4%, 10% respectively; From this, the swelling capacity, water absorption and oil absorption capacity increased significantly with substitution (p < 0.05). The result of nutritional properties showed that the moisture was not affected by substitution in contrast to lipid, protein, fiber, carbohydrates, starch, amylose and amylopectin. The moisture, carbohydrate, starch and amylose decreased significantly (p < 0.05) with the substitution while ash, fat, protein and fiber increased. Results of the sensory analysis showed that the 85% wheat biscuits (CF3) had the highest scores in all the parameters evaluated and were better accepted than the other samples. Conclusion: These findings indicate that supplementation of cookies with coconut flour will improve the nutritional value of cookies and acceptability.

Effects of Wheat Biscuits Enriched with Plant Proteins Incorporated into an Energy-Restricted Dietary Plan on Postprandial Metabolic Responses of Women with Overweight/Obesity.

This study investigates the effect of daily consumption of wheat biscuits enriched with plant proteins in postprandial metabolic responses of women with overweight/obesity who follow an energy-restricted diet. Thirty apparently healthy women participated in a 12-week randomized controlled trial and were assigned either to a control (CB) or an intervention (PB) group. Participants consumed daily either a conventional (CB) or an isocaloric wheat biscuit enriched with plant proteins (PB) containing high amounts of amino acids with appetite-regulating properties, i.e., BCAAs and L-arg. At baseline and the end of the intervention, a mixed meal tolerance test was performed. The responses of glucose, insulin, ghrelin, GLP-1, and glicentin were evaluated over 180 min. After 12 weeks, both groups experienced significant decreases in body weight, fat mass, and waist circumference. In the PB group, a trend towards higher weight loss was observed, accompanied by lower carbohydrate, fat, and energy intakes (p < 0.05 compared to baseline and CB group), while decreases in fasting insulin and the HOMA-IR index were also observed (p < 0.05 compared to baseline). In both groups, similar postprandial glucose, ghrelin, and GLP-1 responses were detected, while iAUC for insulin was lower (p < 0.05). Interestingly, the iAUC of glicentin was greater in the PB group (p < 0.05 compared to baseline). Subjective appetite ratings were beneficially affected in both groups (p < 0.05). Consumption of wheat biscuits enriched in plant proteins contributed to greater weight loss, lower energy intake, and insulin resistance and had a positive impact on postprandial glicentin response, a peptide that can potentially predict long-term weight loss and decreased food intake.

Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies

Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies

Investigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. aestivum L.) Advanced Lines

The study was carried out with a total of 24 bread wheat genotypes including 20 advanced lines and 4 check varieties (Gerek79, Carisma, Bayraktar2000, and Artico) with soft grain structure and four replications according to the randomized complete block design in Hamidiye and Karabayır locations of Eskişehir during the 2014-2015 growing season. In the study, grain yield, thousand grain weight, test weight, kernel hardness, Zeleny sedimentation value, ash content and protein content were investigated in the genotypes. According to the results of the analysis of variance performed for the traits examined in the study, the differences between location, bread wheat genotypes and interaction averages were found to be statistically significant, except for Zeleny sedimentation value and protein content, respectively. It is understood that there is a wide variation between genotypes and locations for other traits, except for the protein ratio trait. While location effects are higher than genotype effects for thousand grain weight, test weight, ash content and protein content, genotype effects are higher than location for single kernel characterization system and Zeleny sedimentation value. The mean grain yield of biscuit wheat genotypes ranged from 4425 kg ha-1 to 2000 kg ha-1. Considering the trial quality results; it was observed that there was a high rate of variation between genotypes for thousand grain weight (32.67-48.61 g), test weight (82.40-75.25 kg hl-1), kernel hardness (17.08-39.68), Zeleny sedimentation value (20.63-33.00 ml) and ash content (0.478% - 0.610%), respectively. While BİS-3, BİS-6, BİS-9, BİS-18, BİS-21 and BİS-22 were best-performed lines for grain yield, BİS-3, BİS-9, BİS-11, BİS-12, BİS-13 and BİS-19 were the prominent lines for biscuit-making quality trait. It was concluded that it would be appropriate to include these lines in yield trials before registration as a variety of candidates.

Effect of fortifying sorghum and wheat with Longhorn grasshopper (Ruspolia differens) powder on nutritional composition and consumer acceptability of biscuits.

This study aimed at improving the nutrient composition and protein quality of biscuits made from sorghum and wheat through fortification with Longhorn Ruspolia differens powder (RDP) for use as a supplementary food targeting children vulnerable to protein-energy malnutrition (PEM). Ten biscuit formulations were prepared by replacing a part of wheat and sorghum-wheat flours with 5, 15, 20, and 40% RDP. To establish the nutrient content of biscuits, proximate and mineral compositions were determined. The amino acid composition, reactive lysine and invitro protein digestibility were determined for protein quality. Compositing wheat or wheat-sorghum biscuits with RDP increased the protein, fat, ash, and crude fiber by percentages as high as 118, 37, 133, and 573%, respectively. Mineral content increased with, iron, zinc, and potassium as high as 161, 219, and 169%, respectively. The lysine, reactive lysine and invitro protein digestibility of the fortified biscuits increased significantly, relative to the 100% cereal biscuits. Fortification with RDP significantly improved the amino acid content of the biscuits but had a marginal effect on improvement of the lysine score and did not meet the reference pattern for children aged 3-10 years. The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of wheat-sorghum and wheat biscuits improved by 6% to 47% and 2% to 33%, respectively, compared to the control biscuits. The fortified biscuits were liked by the consumers. The RDP-fortified biscuits have the potential to alleviate PME in developing countries.

Effects of elevated atmospheric [CO2] on grain starch characteristics in different specialized wheat.

The increasing atmospheric [CO2] poses great challenges to wheat production. Currently, the response of starch characteristics in different specialized wheat cultivars to elevated [CO2], as well as the underlying physiological and molecular mechanisms remains unclear. Therefore, an experiment was conducted with open-top chambers to study the effects of ambient [CO2] [a(CO2)] and elevated [CO2] [e(CO2)] on photosynthetic performance, yield and starch characteristics of bread wheat (Zhengmai 369, ZM369) and biscuit wheat (Yangmai 15, YM15) from 2020 to 2022. The results demonstrated a significant improvement in photosynthetic performance, yield, amylose and amylopectin content, volume ratio of large granules under e[CO2]. Moreover, e[CO2] upregulated the gene expression and enzyme activities of GBSS (Granule-bound starch synthase) and SSS (Soluble starch synthase), increased starch pasting viscosity, gelatinization enthalpy and crystallinity. Compared to YM15, ZM369 exhibited a higher upregulation of GBSSI, greater increase in amylose content and volume ratio of large granules, as well as higher gelatinization enthalpy and crystallinity. However, ZM369 showed a lower increase in amylopectin content and a lower upregulation of SSSI and SSSII. Correlation analysis revealed amylose and amylopectin content had a positive correlation with GBSS and SSS, respectively, a significant positively correlation among the amylose and amylopectin content, starch granule volume, and pasting properties. In conclusion, these changes may enhance the utilization value of biscuit wheat but exhibit an opposite effect on bread wheat. The results provide a basis for selecting suitable wheat cultivars and ensuring food security under future climate change conditions.

Process-structure-function relationship for mamaku suspension: Effect of drying methods on powder functionality

The pith from mamaku tree fern entraps a unique shear-thickening biomacromolecule called mamaku polysaccharide (MP) that may alter the rheological profile in the gut. Here we examined the potential of using the whole pith—natural entrapment of MP in the tissue of pith—to develop a food ingredient with shear-thickening behaviour as an alternative to MP extract. In this study, fresh mamaku pith was collected and dried using an oven-dryer or freeze-dryer, and ground into a powder (ODP: oven-dried powder; FDP: freeze-dried powder). Both the ODP and FDP were characterised for their physical properties (colour, densities, surface morphology), rehydration in water, rheological behaviour and in vitro starch digestion. Freeze-drying resulted in a porous structure, while after oven-drying, the structure collapsed and an increase in density was observed. Upon rehydration with water, both FDP and ODP absorbed water, causing the powder particles to swell and release the water-soluble compounds into the continuous phase. The ability of FDP to release water-soluble MP into the continuous phase resulted in a rheological behaviour of a suspension similar to MP extract solution (shear-thickening behaviour). No shear-thickening was observed in ODP suspension because not enough MP was available in the continuous phase to form polymer-polymer interactions. In-vitro digestion of wheat biscuits mixed with rehydrated FDP suspension reduced starch digestion by ∼35% after 10 min, but starch digestion was unaffected by ODP suspension. This was due to the changes in the rheological behaviour resulting from the alteration in structural characteristics of the powder samples by the different drying methods.

Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality

In this study, the non-treated and lacto-fermented (with Lacticaseibacillus paracasei LUHS244) wholemeal of new breed lines of colored wheat (blue 8558-1 and black 8472-5) and traditional wheat "Silva", was evaluated for the lactic acid bacteria (LAB) viable count, acidity, color parameters, amino acid (AA) profile, gamma-aminobutyric acid (GABA), and biogenic amine content. The addition of 50, 100, 150, 200, and 250 g of tested wheat wholemeal was used for biscuit preparation. The chromaticity characteristics of the dough and biscuits, dough pH, acrylamide concentration, overall acceptability, and volatile compounds (VC) were examined. In most cases, fermentation increased the AA and GABA contents in wheat wholemeal. The main biogenic amines in tested wholemeal were putrescine and spermidine. Wheat wholemeal, fermented for 48 h, was selected for biscuit preparation due to its lower pH and higher LAB viable counts. The acrylamide concentration showed correlations with individual VCs. In conclusion, wheat biscuits prepared with 200 and 250 g of non-fermented “Silva” wheat wholemeal, 50 and 100 g of non-fermented and fermented blue wheat wholemeal, as well as 50, 100, and 150 g of non-fermented black wheat wholemeal can be recommended for achieving appropriate acrylamide concentration reduction without impairing the sensory acceptability of the product.

Hybrid Solvent Retention Capacity (SRC) to predict Australian soft wheat cookie quality

The Solvent Retention Capacity (SRC) method has been widely used in evaluating soft wheat quality elsewhere but not in Australia. This paper studies the potential of applying SRC to predict the Australian soft wheat quality in sugar snap cookies, which the Indonesian mills value. The cost-effective hybrid SRC method improves efficiency and repeatability in general by replacing the manual shaking mechanism with a programable multitube vortex shaker. The hybrid SRC method helps to reduce work health and safety risks by eliminating manual tube shaking steps. The collaborative laboratory study is conducted with two Indonesian mills and compared against SRC measured by the hybrid and automatic SRC methods. All SRC values measured using the hybrid SRC method are significantly correlated with those measured with manual and automatic SRC methods: SRC water (r = 0.8–1.0, p < 0.0001); sucrose (r = 0.9, p < 0.0001); sodium carbonate (r = 0.9, p < 0.0001); and lactic acid (r = 0.7–0.8, p < 0.01). Among the four SRC solvents, considering the SRC water is highly effective in discriminating hard and soft wheat, the high correlations between different laboratories, the relatively smaller standard deviation across laboratories and storage time and temperature at 22 °C and the significant correlation with cookie spread, it could be the best predictor of Australian soft wheat quality. Overall, the hybrid SRC method could be helpful in the Australian soft wheat breeding program, especially in the early-stage selection of soft wheat cultivars. The cookie spread negatively correlates with Rapid Viscosity Analyser peak viscosity (r = −0.8, p < 0.01), suggesting Australian soft wheat targets a lower pasting property for a better cookie performance. The SRC values of flour samples from four different soft wheat cultivars are affected by storage temperature at 22 °C and 32 °C over 12 months with inconsistent trends. The flour samples stored at various temperatures across 0, 1, 3, 6 and 12 moths, particularly those kept at a higher temperature, have more variability in their SRC values and higher uncertainty, which must be accounted for when comparing results between different laboratories. A standard SRC range will be established in collaboration with the Indonesian mills to categorise the Australian soft wheat quality suitable for the Indonesian market.

Fatty acids, phenolic compounds of oat and influence of wheat biscuits substitution with red oat (Avena byzantina) flour on serum lipid profile in hypercholesterolemic male rats

Fatty acids, phenolic compounds of oat and influence of wheat biscuits substitution with red oat (Avena byzantina) flour on serum lipid profile in hypercholesterolemic male rats

Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies.

This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly evaluates the physical, textural, and chemical properties of the butter cookie dough and cookies by replacing butter with SW/RBO oleogel. The dough was assessed using moisture analysis, microscopy, FTIR Spectroscopy (Fourier Transform Infrared) and impedance spectroscopies, and texture analysis. Micrographs of the dough showed that D-50 (50% butter + 50% oleogel) had an optimal distribution of water and protein. D-0 (control sample containing 100% butter) showed the lowest impedance values. Moisture content ranged between 23% and 25%. FTIR spectroscopy suggested that D-50 exhibited a consistent distribution of water and protein, which CLSM and brightfield microscopy supported. Texture analysis revealed that the dough samples exhibited predominantly fluidic behavior. As the amount of oleogel was raised, the dough became firmer. The prepared cookies showed a brown periphery and light-colored center. Further, a corresponding increase in surface cracks was observed as the oleogel content was increased. Cookies moisture analysis revealed a range between 11 and 15%. Minute changes were observed in the texture and dimensions of the cookies. In summary, it can be concluded that replacing butter with oleogel by up to 50% seems to be feasible without significantly compromising the physicochemical properties of cookie dough and cookies.