Semi-sweet biscuit making potential of soft wheat flour patent,middle-cut and clear mill streams made with native and reconstituted flours |
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Authors: | P Fustier F Castaigne SL Turgeon CG Biliaderis |
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Institution: | 1. Food Research and Development Center, Agriculture and Agri-Food Canada, 3600 Casavant Blvd., Saint-Hyacinthe, Que., Canada J2S 8E3;2. Department of Food Sciences and Nutrition, Laval University, Pavillon Paul-Comtois, Sainte-Foy, Que., Canada G1K 7P4;3. Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University, P.O. Box 256, Thessaloniki. 541 24, Greece |
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Abstract: | The influence of patent, middle-cut and clear flour grades as native or reconstituted flour blends on both the rheological properties of the dough and the quality of semi-sweet biscuit (flour/sugar/fat/water ratio of 100/30/8/36) was studied. Moving from the central portion (patent) to the peripheral portion (clear) of the grain endosperm increased the dough hardness from 3.77 to 4.84 N, consistency from 19.3 to 25.5 N s, elongational viscosity from 4.13×10−5 to 5.54×10−5 Pa s, half-relaxation time from 0.45 to 0.59 s, but decreased the rate of relaxation from 4.51 to 3.09 s−1 of the biscuit's dough produced with the native flours due to the wide variation in the physico-chemical properties of these fractions. Quantitatively, the fractionation/reconstitution procedure reduced moderately these rheological parameters, and the flour functionality could not be restored completely. Biscuits produced with the patent flour showed the largest length and lowest thickness, whilst the clear fraction led to production of denser biscuits with greater cohesion (mean tearing force) of the biscuit inner structure and also contain more grains or group of grains per unit of penetration (number of spatial ruptures). The biscuits made with the reconstituted flour fractions had almost equivalent dimensional characteristics, and excellent surface appearance, but were also darker in colour than their native flour counterparts. |
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Keywords: | Flour mill streams Physico-chemical properties Fractionation/reconstitution Semi-sweet biscuit Dough rheology Stress relaxation Cone penetrometry |
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