Effect of the various fats on the structural characteristics of the hard dough biscuit
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 th...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Kouhsari, Fatemeh [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2022transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:159 ; year:2022 ; day:1 ; month:04 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2022.113227 |
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ELV05704788X |
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| 245 | 1 | 0 | |a Effect of the various fats on the structural characteristics of the hard dough biscuit |
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| 520 | |a 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. | ||
| 520 | |a 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. | ||
| 650 | 7 | |a Biscuit |2 Elsevier | |
| 650 | 7 | |a Image processing |2 Elsevier | |
| 650 | 7 | |a Canola oil |2 Elsevier | |
| 650 | 7 | |a Palm kernel fat |2 Elsevier | |
| 650 | 7 | |a Palm fat |2 Elsevier | |
| 700 | 1 | |a Saberi, Farzad |4 oth | |
| 700 | 1 | |a Kowalczewski, Przemysław Łukasz |4 oth | |
| 700 | 1 | |a Lorenzo, José M. |4 oth | |
| 700 | 1 | |a Kieliszek, Marek |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Ziyaee, Maryam ELSEVIER |t Assessment of urban identity through a matrix of cultural landscapes |d 2017 |d an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) |g Amsterdam [u.a.] |w (DE-627)ELV004078675 |
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10.1016/j.lwt.2022.113227 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001755.pica (DE-627)ELV05704788X (ELSEVIER)S0023-6438(22)00162-1 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Kouhsari, Fatemeh verfasserin aut Effect of the various fats on the structural characteristics of the hard dough biscuit 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 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. Biscuit Elsevier Image processing Elsevier Canola oil Elsevier Palm kernel fat Elsevier Palm fat Elsevier Saberi, Farzad oth Kowalczewski, Przemysław Łukasz oth Lorenzo, José M. oth Kieliszek, Marek oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:159 year:2022 day:1 month:04 pages:0 https://doi.org/10.1016/j.lwt.2022.113227 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 159 2022 1 0401 0 |
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10.1016/j.lwt.2022.113227 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001755.pica (DE-627)ELV05704788X (ELSEVIER)S0023-6438(22)00162-1 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Kouhsari, Fatemeh verfasserin aut Effect of the various fats on the structural characteristics of the hard dough biscuit 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 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. Biscuit Elsevier Image processing Elsevier Canola oil Elsevier Palm kernel fat Elsevier Palm fat Elsevier Saberi, Farzad oth Kowalczewski, Przemysław Łukasz oth Lorenzo, José M. oth Kieliszek, Marek oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:159 year:2022 day:1 month:04 pages:0 https://doi.org/10.1016/j.lwt.2022.113227 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 159 2022 1 0401 0 |
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10.1016/j.lwt.2022.113227 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001755.pica (DE-627)ELV05704788X (ELSEVIER)S0023-6438(22)00162-1 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Kouhsari, Fatemeh verfasserin aut Effect of the various fats on the structural characteristics of the hard dough biscuit 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 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. Biscuit Elsevier Image processing Elsevier Canola oil Elsevier Palm kernel fat Elsevier Palm fat Elsevier Saberi, Farzad oth Kowalczewski, Przemysław Łukasz oth Lorenzo, José M. oth Kieliszek, Marek oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:159 year:2022 day:1 month:04 pages:0 https://doi.org/10.1016/j.lwt.2022.113227 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 159 2022 1 0401 0 |
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10.1016/j.lwt.2022.113227 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001755.pica (DE-627)ELV05704788X (ELSEVIER)S0023-6438(22)00162-1 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Kouhsari, Fatemeh verfasserin aut Effect of the various fats on the structural characteristics of the hard dough biscuit 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 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. Biscuit Elsevier Image processing Elsevier Canola oil Elsevier Palm kernel fat Elsevier Palm fat Elsevier Saberi, Farzad oth Kowalczewski, Przemysław Łukasz oth Lorenzo, José M. oth Kieliszek, Marek oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:159 year:2022 day:1 month:04 pages:0 https://doi.org/10.1016/j.lwt.2022.113227 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 159 2022 1 0401 0 |
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10.1016/j.lwt.2022.113227 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001755.pica (DE-627)ELV05704788X (ELSEVIER)S0023-6438(22)00162-1 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Kouhsari, Fatemeh verfasserin aut Effect of the various fats on the structural characteristics of the hard dough biscuit 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 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. Biscuit Elsevier Image processing Elsevier Canola oil Elsevier Palm kernel fat Elsevier Palm fat Elsevier Saberi, Farzad oth Kowalczewski, Przemysław Łukasz oth Lorenzo, José M. oth Kieliszek, Marek oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:159 year:2022 day:1 month:04 pages:0 https://doi.org/10.1016/j.lwt.2022.113227 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 159 2022 1 0401 0 |
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effect of the various fats on the structural characteristics of the hard dough biscuit |
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Effect of the various fats on the structural characteristics of the hard dough biscuit |
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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. |
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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. |
| abstract_unstemmed |
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. |
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