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

European Food Research and Technology volume 216, pages 369–376 (2003)Cite this article

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.

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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)

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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.

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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
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  2. Colm M. O'Brien
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  3. Denise McCarthy
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  4. Anja Darnedde
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  5. Elke K. Arendt
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Correspondence to Elke K. Arendt.

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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

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

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