T. Sanz

Innovative method for preparing a frozen, battered food without a prefrying step

The fundamentals and detailed description of the key steps of an innovative process for industrial battered food production that eliminates the prefrying step are presented. The process is based on the incorporation of methylcellulose (MC) in the batter formula. Thanks to its thermal gelation ability, MC allows the development of an appropriate consistency when the coated food item is immersed in a hot water bath (T=70 to 80 °C). Subsequent application of a heat impact treatment sets the gel structure, thus suppressing the thermoreversibility of the process. Battered squid rings were prepared in accordance with this method at two MC concentrations (1.5 and 2%, based on the dry mix), and the pickup of the product, and the final texture, color, and fat and moisture contents of the final fried external crust were evaluated. The MC levels studied in the present work did not affect color, yield, or fat and moisture contents significantly. Textural measurements showed an increase in maximum peak force with MC concentration, although no significant differences were found in the slope values of the penetrometry curves. The overall results reflect the suitability of the process. Of note is the extraordinarily low oil content of this innovative battered food after frying.

Understanding the Effect of Sugar and Sugar Replacement in Short Dough Biscuits

Sucrose is the main sugar used in short dough biscuit formula, and it plays an important role in the biscuit manufacturing as well as in the biscuits final quality. However, for health reasons, high levels of sucrose are undesirable, making sucrose replacement an important issue to study. The present study focused on sucrose reduction and its replacement by polyols (erythritol and maltitol) in short dough biscuits. The effects were investigated in a model system composed of gluten and different sugars (sucrose, maltitol, and erythritol), in biscuit dough, and in baked biscuits. Modulated thermal analysis showed that sucrose decreases the glass transition temperature; however, for both polyols studied, no transition was found due to a plasticization effect. The gelatinization of starch in the biscuits was not affected by the sugar or quantity of sugar used. Temperature sweeps of short dough revealed that the presence of sugar delays the transitions. Furthermore, G* increased with sucrose replacement, with the smallest changes for the maltitol-containing biscuits compared to the control. Finally, texture and dimension analyses were carried out. Sugar-free and erythritol-containing biscuits were compact, elastic, and resistant to the breaking force compared to the control biscuits and the maltitol-containing biscuits.

Inulin and Erythritol As Sucrose Replacers in Short‐dough Cookies: Sensory, Fracture, and Acoustic Properties

The effect of sucrose replacement by erythritol and inulin was studied in short-dough cookies using instrumental and sensory analysis. Two levels of replacement were used (25% and 50% of total sucrose content). Descriptive sensory analysis showed that the sucrose replacement affects visual and texture cookies characteristics, being the differences perceived by mouth greater than by hand. In general, sucrose substitutes produced a less crispy cookie and lower consumer acceptability, with the exception of 25% sucrose replacement by inulin. Matrix aeration attributes such as open and crumbly obtained by trained panel were important properties, and correlated positively with consumer acceptance and negatively with maximum force at break (hardness). Inulin cookies sensory properties were more similar to the control than the erythritol cookies. Also, consumer overall acceptance decreased significantly with sucrose replacement by erythritol. The analysis of texture and sound revealed that inulin cookies were softer whereas erythritol cookies were harder in comparison with control cookies; despite this difference, inulin cookies had similar sound characteristics to erythritol cookies.

Rheological properties of batters for coating products: Effect of addition of corn flour and salt

The contributions made by corn flour (0, 3 and 6%) and salt (0 and 5.5%) to the rheological properties of a commercial batter mix were studied. The properties of the wheat flour that are the base of the mix were studied first, then the corn flour, salt and other ingredients were added step by step. All the samples showed a shear-thinning behaviour. An increase in the consistency index was obtained when corn flour was present, while the presence of salt produced a remarkable decrease. No differences in viscoelastic behaviour were found when corn flour up to 6% was added, and the behaviour had a clear elastic component. The addition of salt produced a more viscous behaviour. An increase in the gelatinisation temperature of batters was observed in the formulations with salt.

Study on Resistant Starch Functionality in Short Dough Biscuits by Oscillatory and Creep and Recovery Tests

The effect of wheat flour replacement by a resistant starch-rich ingredient (RSRI) on the structure of short dough biscuits was studied by oscillatory and creep and recovery tests to determine linear viscoelastic properties. The RSRI was substituted for the flour at three different levels, 20%, 40% and 60% (w/w). The use of RSRI increased the elastic and the viscous moduli but did not influence tan δ. The compliance values during the creep test were adjusted successfully to the Burger model. The creep and recovery test revealed an increase in elasticity and resistance to flow and a decrease in deformability with RSRI, but the differences were only significant at the 40% and 60% levels. The RSRI did not affect relative recovery, thus no effect on the type of structure is expected. Deformability was positively correlated with biscuit spread during baking.

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.

Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition

The effect of 5 types of starch (rice, potato, waxy corn, corn, and modified waxy corn) on the sensory properties of white sauces was studied. A comparative study was also made of variations resulting from freezing/thawing and effect of replacing 0.15% starch with 2 nonstarchy hydrocolloids, xanthan gum (XG), or locust bean gum (LBG) in samples to be frozen. The sensory properties were studied through descriptive analysis by a panel of 10 trained judges. Principal components analysis and cluster analysis were used to group each of the samples according to the scores for consistency, resilience, graininess, thickness, heterogeneity, creaminess, and mouth coating, the sensory attributes which were chosen to define the sauces under study. Significant differences were found between the different starches employed: the rice and modified starches presented similar behavior to each other, as did the potato starch and corn starch, while the waxy starch sauce stood apart from the rest because of its resilience. The freeze/thaw cycle had the greatest effect on the corn-starch sauce, increasing its graininess and heterogeneity values owing to retrogradation. Adding XG or LBG to the sauces subjected to a period of freezing/thawing did not have a significant effect on the sensory attributes of the reheated sauces made with rice, potato, or waxy or modified starch, but lower graininess and heterogeneity values were observed in the sauce made with corn starch.

New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study

Red sweet peppers are good sources of antioxidant compounds, such as fibre and carotenoids. Therefore, innovative products that may replace traditional ones, such as white sauces enriched with red sweet pepper, should be developed to improve their functionality. The aim of this work was to study the rheological behaviour, microstructure, syneresis, colour, sensory characteristics and consumer acceptability of new white sauces enriched with red sweet pepper. The results of the rheological studies (viscoelastic behaviour) showed that in the available frequency window all the sauces showed a predominance of the elastic modulus versus the viscous modulus. The effect of incorporating red pepper on the rheological properties depended upon the type of starch used. Microstructure of native starch sauces showed a complex matrix composed of protein and amylose and amylopectin leached from the granules that have been disintegrated during the sauce elaboration. Fat globules were homogenously dispersed and associated with the protein phase. Modified starch sauces showed more swollen starch granules compared with native starch sauces and a protein matrix stabilising the fat globules. All the sauces exhibited considerable intrinsic autofluorescence due to the presence of carotenoids from the red pepper. Consumers scored the modified starch sauces regardless of the starch concentrations based on their highest overall liking and found them beneficial for health. Therefore, new white sauces with high nutritional value, high acceptability, good rheological properties and stability against syneresis could be formulated using red pepper and modified starch.

Instrumental assessment of the sensory quality of baked goods

Abstract: Instrumental methods can be used to predict sensory properties of baked goods and to provide structural information which explains the product quality. Two types of sweet baked goods differing in their moisture content are the focus of this chapter: muffins and cake-like systems (high moisture) and biscuits (low moisture). The instrumental methods described include those for measurement of the rheological properties of the batters (flow and linear viscoelastic tests) and the texture of the baked goods, including texture profile analysis and elastic recovery tests in the high-moisture systems and three-point bending, bite jaw test and combination of fracture and acoustic tests in the low-moisture systems.

Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum

A gluten-free biscuit for celiac children based on composite rice–chickpea flour was developed. Xanthan gum was used to overcome the handling difficulties associated with the absence of gluten in the rice–chickpea flour. The effect of different levels of xanthan gum incorporation (0.5, 1, and 1.5% of flour) on the texture and rheological properties of the dough and on the texture, dimensions, moisture, water activity (aw), and sensory acceptability of the biscuit was studied. The incorporation of xanthan gum into rice–chickpea flour significantly affected the textural and linear viscoelastic properties of the dough, as well as the texture, weight, moisture, aw, and dimensions of the biscuits. Increasing the xanthan gum level increases the hardness and elasticity of the dough, and decreases its springiness, cohesiveness, and adhesiveness. The addition of xanthan gum resulted in a significant improvement in the thickness and specific volume of biscuits. Xanthan gum water holding capacity increases the moisture content and the aw of the baked biscuits and reduces biscuit hardness. In terms of sensory acceptability, xanthan gum slightly reduces rice–chickpea flour biscuit acceptability, but the differences were not significant. Consequently, using xanthan gum to achieve the proper technological properties of dough required for the industrial production of gluten-free rice–chickpea flour biscuits is a viable alternative.