Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits

  • Bojana Filipčev University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
  • Olivera Šimurina University of Novi Sad, Institute of Food Technology
  • Marija Bodroža-Solarov University of Novi Sad Institute of Food Technology

Abstract

Effects of gradual wheat flour substitution with buckwheat flour in ginger-nut biscuit formulation were investigated regarding dough characteristics, physical and textural characteristics of finalproduct assessed after baking and 30 days of storage. Buckwheat flour was added at 30, 40, 50% levels and two granulations (fine and coarse). Addition of buckwheat flour significantly increaseddough hardness and decreased adhesiveness. Spread significantly increased in biscuits with 40% and 50% of coarse buckwheat flour. Biscuits containing coarse flour were harder and more fracturable than the control, whereas those with fine flour tended to be softer and less fracturable.Textural properties were significantly correlated to protein stability to heat and retrogradation tendency of starch in biscuit dough as well as moisture content.

References

AOAC 2000. „ Official Methods of Analysis of AOAC International“. AOAC, Maryland, USA.

Baljeet, S.Y., Ritika, B. Y. and Roshan, L.Y. 2010. Studies on functional properties and incorporation of buckwheat flour for biscuit making. Int. Food Res. J. 17: 1067-1076.

Banu, I., Vasilean, I. and Aprodu, I. 2010. Evaluation of rheological behavior of whole rye and buckwheat blends with whole wheat flour using Mixolab. It. J. Food Sci. 22(1): 83-89.

Charles, A.L., Fu, H-Y. and Huang, T-C. 2004. Role of intact starch granule and gluten on texture of Taiwanese flaky snack. J. Text. Study 35: 311-323.

Chevallier, S., Colonna, P., Buléon, A. and Della Valle, G. 2000. Physicochemical behaviours of sugars, lipids and gluten in short dough and biscuit. J. Agric. Food Chem. 48: 1322-1326.

Chevallier, S., Della Valle, G., Colonna, P., Broyart, B. and Trystram, G. (2002). Structural and chemical modifications of short dough during baking. J. Cereal Sci. 35: 1-10.

Chopin’s Mixolab User’s Manual 2005. Villeneuve La Garenne: France Tripette and Renaud Chopin.

De Francischi, M.L.P., Salgado, J.M. and Leitão, R.F.F. 1994. Chemical, nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour. Plant Food Hum. Nutr. 46: 323-329.

Filipčev, B., Šimurina, O. and Bodroža-Solarov, M. 2012. Enrichment of ginger nut biscuits with wholegrain buckwheat and rye flour. Eu. J. Plant Sci. Biotechnol. 6 (Special issue 2): 57-62.

Gaines, C.S. 1990. Influence of chemical and physical modification of soft wheat protein on sugar snap cookie dough consistency, cookie size, and hardness. Cereal Chem. 67 (1): 73-77.

Gallagher, E., Kenny, S. and Arendt, E.K. 2005. Impact of dairy protein powders on biscuit quality. Eu. Food Res. Technol. 221: 237-243.

Gavrilović, M. 2003. Tehnologija konditorskih proizvoda (Technology of confectionery products). University of Novi Sad, Novi Sad. (in Serbian).

Gómez, M., Manchón, L., Oliete, B., Ruiz, E. and Caballero, P.A. 2010. Adequacy of wholegrain non-wheat flours for layer cake elaboration. LWT-Food Sci. Technol. 43: 507-513.

Hadnađev, M., Torbica, A., Dokić, P. and Sakač, M. 2008. Influence of partial wheat flour substitution by buckwheat flour on dough rheological characteristics measured using Mixolab. Food Process. Quality Safety 35: 129-134.

Hatcher, D.W., You, S., Dexter, J.E., Campbell, C. and Izydorczyk, M.S. 2008. Evaluation of the performance of flours from cross and self-pollinating Canadian common buckwheat (Fagopyrum esculentum Moench) cultivars in soba noodles. Food Chem. 107: 722-731.

Hoseney, R.C. and Rogers, D.E. 1994. Mechanism of sugar functionality in cookies. In: “The Science of Cookies and Cracker Production”. H. Faridi (Ed.), p. 203-225. AVI, New York, USA.

Ikeda, K. and Kishida, M. 1992. Analysis of texture of doughs from buckwheat flours. Fagopyrum 12: 17-20.

Inglett, G.E., Xu, J., Stevenson, D.G. and Chen, D. 2009. Rheological and pasting properties of buckwheat (Fagopyrum esculentum Möench) flours with and without jet-cooking. Cereal Chem. 86(1): 1-6.

Li, W., Lin, R. and Corke, H. 1997. Physicochemical properties of common and tartary buckwheat starch. Cereal Chem. 74 (1): 79-82.

Liu, Q., Donner, E., Yin, Y., Huang, R.L. and Fan, M.Z. 2006. The physicochemical properties and in vitro digestibility of selected cereals, tubers and legumes grown in China. Food Chem. 99: 470-477.

Lorenz, K. and Dilsaver, W. 1982. Buckwheat (Fagopyrum esculentum) starch-physicochemical properties and functional characteristics. Starch (Stärke) 34(7): 217-220.

Maeda, T., Miyake, K., Tahara, M. and Morita, N. 2004. Substitution of buckwheat flour on processing pasta and cookie. Fagopyrum 21: 99-103.
Manley, D. 1991. “Technology of biscuits, crackers and cookies”. Ellis Horwood Ltd., UK.

Mariotti, M., Lucisano, M., Pagani, M.A. and Iametti, S. 2008. Macromolecular interactions and rheological properties of buckwheat-based dough obtained from differently processed grains. J. Agric. Food Chem. 56: 4258-4267.

Pareyt, B. and Delcour, J.A. 2008. The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: A review on sugar-snap cookies. Crit. Rev. Food Sci. Nutr. 48: 824-839.

Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H. and Wevers, M. 2009. The role of sugar and fat in sugar-snap cookies-Structural and textural properties. J. Food Eng. 90: 400-408.

Pyler, J.M. 1988. “Baking Science and Technology”. Sosland Publishing Co., Meriam, KS.

Qian, J., Rayas-Duarte, P. and Grant, L. 1998. Partial charcterization of buckwheat (Fagopyrum esculentum) starch. Cereal Chem. 75(3): 365-373.

Qian, J.Y. and Kuhn, M. 1999. Evaluation on gelatinization of buckwheat starch: a comparative study of Brabender viscoamylography, rapid visco-analysis, and differential scanning calorimetry. Eu. Food Res. Technol. 209: 277-280.

Ram, S. and Singh, R.P. 2004. Solvent retention capacities of Indian wheats and their relationship with cookie-making quality. Cereal Chem. 81: 128-133.

Rosell, C.M., Collar, C. and Haros, M. 2006. Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food Hydrocolloid 21: 452-462.

Senti, F.R. and Dimler, R.J. 1960. Changes in starch and gluten during aging of bread. Baker’s Digest 33 (1): 28-31.

Singh, J., Singh, N., Sharma, T.R. and Saxena, S.K. 2003. Physicochemical, rheological and cookie making properties of corn and potato flours. Food Chem. 83: 387-393.

Singh Gurjal, H., Mehta, S., Singh Samra, I. and Goyal, P. 2003. Effect of wheat bran, coarse wheat flour and rice flour on the instrumental texture of cookies. Int. J. Food Prop. 6 (2): 329-340.

Willhoft, E.M.A. 1971. Bread staling. I. Experimental study. II. Theoretical study. J. Sci. Food Agric. 22: 176.

Yoshimoto, Y., Egashira, T., Hanashiro, I., Ohinata, H., Takase, Y. and Takeda, Y. 2004. Molecular structure and some phycisochemical properties of buckwheat starches. Cereal Chem. 81 (4): 515-520.

Zheng, G.H., Sosulski, F.W. and Tyler, R.T. 1998. Wet milling, composition and functional properties of starch and protein isolated from buckwheat groats. Food Res. Int. 30: 493-502.

Zhou, Y-G., Li, D., Wang, L-Y., Li, Y., Yang, B-N., Bhandari, B., Chen, X. D. and Mao, Z-H. 2009. Effect of water on thermal behaviors of common buckwheat flour and starch. J. Food Eng. 93, 242-248.
Published
2015-12-16
How to Cite
FILIPČEV, Bojana; ŠIMURINA, Olivera; BODROŽA-SOLAROV, Marija. Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits. Italian Journal of Food Science, [S.l.], v. 27, n. 4, p. 495-504, dec. 2015. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/13>. Date accessed: 19 aug. 2019. doi: https://doi.org/10.14674/1120-1770/ijfs.v13.

Keywords

buckwheat, biscuit, dough, storage, texture