Skip to main content
SpringerLink
Log in

Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Studies were conducted to develop gluten-free biscuits comparable in quality to wheat (W) biscuits and superior to those made from commercial gluten-free flour (Gf), suitable for coeliac sufferers. Three mixes of brown rice flour (R), corn starch (C), potato starch (P), soya flour (S), buckwheat flour (B) and millet flakes (M) were studied: RCPS in the percentage 70, 10, 10, 10, RPBM (50, 30, 10, 10) and RCPM (25, 25, 25, 25). Biscuits were tested for water activity, moisture, texture (snap test), diameter, thickness and colour (L* value), biscuit dough for hardness and stickiness. Various correlations >0.8 indicated for the three mixes, W and Gf that firm, non-sticky doughs yielded firm, thin, non-oval biscuits. Cluster analysis revealed that RCPS was most similar to W with regards to all parameters measured, and RCPS also showed best overall acceptability in sensory testing. Three fat powders were studied for use instead of palm oil: high and low fat dairy powder (HFP, LFP) and microencapsulated high fat powder based on vegetable fat (ME). HFP and ME yielded biscuits of comparable texture to palm oil, LFP resulted in much firmer biscuits, attributed to lower fat and higher protein and total sugar content.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1.
Fig. 2.
Fig. 3.
Fig. 4.
Fig. 5.
Fig. 6.
Fig. 7.
Fig. 8.
Fig. 9.

Similar content being viewed by others

Abbreviations

aw :

Water activity

B:

Buckwheat flour

C:

Corn starch

Gf:

Commercial gluten-free flour

HFP:

(Cream based) high fat powder

L*:

Lightness

LFP:

(Milk based) low fat powder

M:

Millet flakes

ME:

Microencapsulated fat powder based on vegetable fat

P:

Potato starch

PO:

Palm oil

R:

Brown rice flour

S:

Soya flour

SSL:

Sodium stearoyl-2-lactylate

W:

Wheat flour (biscuit quality)

References

  1. Laurin P, Wolving M, Fälth-Magnusson K (2002) J Pediatr Gastroenterol Nutr 34:26–30

    Google Scholar 

  2. Picarelli A, Maiuri L, Frate A, Greco M, Auricchio S, Londei M (1996) Lancet 348:1065–1067

    Google Scholar 

  3. Pruessner HT (1998) Am Fam Physician 57:1023–1034, 1039–1041

    CAS  PubMed  Google Scholar 

  4. Fasano A, Catassi C (2001) Gastroent 120:636–651

    Google Scholar 

  5. Chirdo FG, Zwirner NW, Rumbo M, Fossati CA (2002) Clin Chim Acta 317:151–158

    Google Scholar 

  6. Murray JA (1999) Am J Clin Nutr 69:354–365

    CAS  PubMed  Google Scholar 

  7. Feighery C (1999) Br Medl J 319:236–239

    CAS  Google Scholar 

  8. Ivarsson A, Hernell O, Stenlund H, Persson LA (2002) Am J Clin Nutr 75:914–921

    Google Scholar 

  9. Horvath K, Mehta DI (2000) Indian J Pediatr 67:757–763

    Google Scholar 

  10. Corrao G, Corazza GR, Bagnardi V, Brusco G, Ciacci C, Cottone M, Guidetti CS, Usai P, Cesari P, Pelli MA, Loperfido S, Volta U, Calabró A, Certo M (2001) Lancet 358:356–361

    Google Scholar 

  11. Contamine AS, Abecassis J, Morel MH, Vergnes B, Verel A (1995) Cereal Chem 72:516–522

    Google Scholar 

  12. Chevallier S, Colonna P, Della Valle G, Lourdin D (2000) J Cereal Sci 31:241–252

    Google Scholar 

  13. Chevallier S, Della Valle G, Colonna P, Broyart B, Trystram G (2002) J Cereal Sci 35:1-10

    Google Scholar 

  14. Maache-Rezzoug Z, Bouvier JM, Allaf K, Patras C (1998) J Food Eng 35:23–42

    Google Scholar 

  15. Stauffer CE (1998) Cereal Foods World 43:120–126

    CAS  Google Scholar 

  16. Wehrle K, Gallagher E, Neville DP, Keogh MK, Arendt EK (1999) Eur Food Res Technol 208:388–393

    Google Scholar 

  17. Munns RJ (1991) CSIRO Food Res Q 51:23–28

    Google Scholar 

  18. O'Brien C (2001) Development and incorporation of microencapsulated high fat powders into cereal products and investigation of their effects on product quality. PhD Thesis, University College Cork, Department of Food Science, Food Technology and Nutrition, Cork, Ireland

Download references

Acknowledgements

This project was funded by the Irish government under the National Development Plan, 2000-2006. The authors thank Charmaine I. Clarke for various useful hints, Tom Hannon for his continuous support and Kieran Keogh and Denis P. Neville for the supply of the microencapsulated high fat powder. The cooperation of Prof. Dr.-Ing. R. Scherer, Fachhochschule Fulda, is gratefully acknowledged.

Author information

Authors and Affiliations

  1. Department of Food and Nutritional Sciences, National University of Ireland, Cork, Ireland

    Tilman J. Schober, Colm M. O'Brien, Denise McCarthy, Anja Darnedde & Elke K. Arendt

  2. National Food Biotechnology Centre, National University of Ireland, Cork, Ireland

    Tilman J. Schober, Colm M. O'Brien, Denise McCarthy & Anja Darnedde

Authors
  1. Tilman J. Schober
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Colm M. O'Brien
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Denise McCarthy
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Anja Darnedde
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Elke K. Arendt
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Elke K. Arendt.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Schober, T.J., O'Brien, C.M., McCarthy, D. et al. Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits. Eur Food Res Technol 216, 369–376 (2003). https://doi.org/10.1007/s00217-003-0694-3

Download citation

  • Received:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-003-0694-3

Keywords

Search

Navigation