RT Journal Article
T1 Effect of the various fats on the structural characteristics of the hard dough biscuit
A1 Kouhsari, Fatemeh
A1 Saberi, Farzad
A1 Kowalczewski, Przemysław Łukasz
A1 Lorenzo Rodríguez, José Manuel
A1 Kieliszek, Marek
K1 3309 Tecnología de Los Alimentos
K1 2302.90 Bioquímica de Alimentos
AB 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.
PB LWT - Food Science and Technology
SN 00236438
YR 2022
FD 2022-04
LK http://hdl.handle.net/11093/3176
UL http://hdl.handle.net/11093/3176
LA eng
NO LWT - Food Science and Technology, 159, 113227 (2022)
NO Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG
DS Investigo
RD 14-sep-2024