Role of fibre morphology in some quality features of fibre-enriched biscuits
The effect of replacing 5 and 10% of the flour in a biscuit formulation with two wheat fibres (of different lengths) and apple fibre (differences in morphology and proportion of soluble fraction) was studied. All the fibres decreased the flour pasting properties. The longer wheat fibre produced the greatest increase in the G′ and G″ viscoelastic moduli of the dough compared to the control (no fibres added). The biscuit texture properties were measured using the 3-point break test and cone penetrometry: wheat fibre biscuits were more resistant to breaking while apple fibre produced a crumbly biscuit. Sensory analysis by a trained panel showed minor changes in the apple fibre biscuits compared to the control and greater hardness in the wheat fibre biscuits.
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Taylor & Francis
2014
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| Subjects: | Biscuit, Fibres morphology, Physical and sensory properties, |
| Online Access: | http://hdl.handle.net/10261/334181 |
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dig-iata-es-10261-3341812023-08-30T12:20:25Z Role of fibre morphology in some quality features of fibre-enriched biscuits Laguna Cruañes, Laura Sanz Taberner, Teresa Sahi, Sarab Fiszman, Susana Ministerio de Ciencia e Innovación (España) Consejo Superior de Investigaciones Científicas (España) Biscuit Fibres morphology Physical and sensory properties The effect of replacing 5 and 10% of the flour in a biscuit formulation with two wheat fibres (of different lengths) and apple fibre (differences in morphology and proportion of soluble fraction) was studied. All the fibres decreased the flour pasting properties. The longer wheat fibre produced the greatest increase in the G′ and G″ viscoelastic moduli of the dough compared to the control (no fibres added). The biscuit texture properties were measured using the 3-point break test and cone penetrometry: wheat fibre biscuits were more resistant to breaking while apple fibre produced a crumbly biscuit. Sensory analysis by a trained panel showed minor changes in the apple fibre biscuits compared to the control and greater hardness in the wheat fibre biscuits. The authors are grateful to the Spanish Ministry of Science and Innovation for financial support (AGL2009-12785-C02-01); to J. Rettenmaier & Söhne and IRS Ibérica for kindly supplying the fibre samples; and to the Consejo Superior de Investigaciones Científicas (CSIC) for the grant awarded to the author Laura Laguna. The authors would also like to thank Mary Georgina Hardinge for assistance with the English manuscript. 2023-08-30T12:20:25Z 2023-08-30T12:20:25Z 2014 2023-08-30T12:20:25Z artículo doi: 10.1080/10942912.2011.619024 issn: 1094-2912 e-issn: 1532-2386 International Journal of Food Properties 17(1): 163-178 (2014) http://hdl.handle.net/10261/334181 http://dx.doi.org/10.1080/10942912.2011.619024 Sí none Taylor & Francis |
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Biscuit Fibres morphology Physical and sensory properties Biscuit Fibres morphology Physical and sensory properties |
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Biscuit Fibres morphology Physical and sensory properties Biscuit Fibres morphology Physical and sensory properties Laguna Cruañes, Laura Sanz Taberner, Teresa Sahi, Sarab Fiszman, Susana Role of fibre morphology in some quality features of fibre-enriched biscuits |
| description |
The effect of replacing 5 and 10% of the flour in a biscuit formulation with two wheat fibres (of different lengths) and apple fibre (differences in morphology and proportion of soluble fraction) was studied. All the fibres decreased the flour pasting properties. The longer wheat fibre produced the greatest increase in the G′ and G″ viscoelastic moduli of the dough compared to the control (no fibres added). The biscuit texture properties were measured using the 3-point break test and cone penetrometry: wheat fibre biscuits were more resistant to breaking while apple fibre produced a crumbly biscuit. Sensory analysis by a trained panel showed minor changes in the apple fibre biscuits compared to the control and greater hardness in the wheat fibre biscuits. |
| author2 |
Ministerio de Ciencia e Innovación (España) |
| author_facet |
Ministerio de Ciencia e Innovación (España) Laguna Cruañes, Laura Sanz Taberner, Teresa Sahi, Sarab Fiszman, Susana |
| format |
artículo |
| topic_facet |
Biscuit Fibres morphology Physical and sensory properties |
| author |
Laguna Cruañes, Laura Sanz Taberner, Teresa Sahi, Sarab Fiszman, Susana |
| author_sort |
Laguna Cruañes, Laura |
| title |
Role of fibre morphology in some quality features of fibre-enriched biscuits |
| title_short |
Role of fibre morphology in some quality features of fibre-enriched biscuits |
| title_full |
Role of fibre morphology in some quality features of fibre-enriched biscuits |
| title_fullStr |
Role of fibre morphology in some quality features of fibre-enriched biscuits |
| title_full_unstemmed |
Role of fibre morphology in some quality features of fibre-enriched biscuits |
| title_sort |
role of fibre morphology in some quality features of fibre-enriched biscuits |
| publisher |
Taylor & Francis |
| publishDate |
2014 |
| url |
http://hdl.handle.net/10261/334181 |
| work_keys_str_mv |
AT lagunacruaneslaura roleoffibremorphologyinsomequalityfeaturesoffibreenrichedbiscuits AT sanztabernerteresa roleoffibremorphologyinsomequalityfeaturesoffibreenrichedbiscuits AT sahisarab roleoffibremorphologyinsomequalityfeaturesoffibreenrichedbiscuits AT fiszmansusana roleoffibremorphologyinsomequalityfeaturesoffibreenrichedbiscuits |
| _version_ |
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