Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact o
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ORIGINAL ARTICLE
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking Giada Canali1 • Federica Balestra2 • Virginia Glicerina1 • Federica Pasini1 Maria Fiorenza Caboni1,2 • Santina Romani1,2
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Revised: 15 January 2020 / Accepted: 3 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The aim of this study was to investigate the effects of different type of leavening agents (ammonium bicarbonate—A, cream of tartar—B, grape-based leavening agent—C, baking powder—D) on the structural (also after soaking), physico-chemical and other quality characteristics of biscuits made with the same formulation. The major changes observed between samples were related to their textural properties, volatile profile and sensory characteristics. The presence of ammonium bicarbonate in sample A, gave arise to a biscuit with the most homogeneous surface appearance, the less hard structure and highest fracturability and spread, that promoted their greater milk uptake during soaking. The B and C biscuits, made with baking powder having tartaric acid, were characterized by a crisper texture and lower sensory overall acceptability. The presence in formulation of baking powders made with cream of tartar (B) and ammonium bicarbonate (A) mostly influenced the biscuit volatile profiles. Biscuit sample obtained with the most common baking powder (diphosphates powder) showed in general intermediate characteristics between A and B–C samples. Results obtained in this study demonstrate that a lot of final
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04418-1) contains supplementary material, which is available to authorized users. & Virginia Glicerina [email protected] 1
Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
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Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy
properties of biscuits can be strongly influenced by the type of leavening agents used in formulation. Keywords Aroma profile Soaking process Quality Peleg model
Introduction Biscuits or cookies, as named in the USA, are a popular food product, consumed by a wide range of people, due to their various sensory characteristics, long shelf-life and relatively low cost (Romani et al. 2012). The main difference between biscuits and other cereal bakery products is a 5% lower moisture content in the former. Generally, at least 60% of biscuits formulation is represented by wheat flour. Other ingredients normally used are fat or shortening, sugar, eggs, milk and leavening agents, in different proportions depending on product type (Drakos et al. 2019). Biscuits can be classified in different ways depending: on their final textural characteristics, on the used forming method of dough (e.g. ferme
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