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 properties of biscuits can be strongly influenced by the type of leavening agents used in formulation.
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13197_2020_4418_MOESM2_ESM.tif
Supplementary file2 Supplementary Fig. S1. Color parameters of biscuit samples made by different leavening agents in formulations (A, ammonium bicarbonate; B, cream of tartar; C, grape-based; D, baking powder). a–c Values followed by different letters within the samples differ significantly at p<0.05 level (TIF 18 kb)
13197_2020_4418_MOESM3_ESM.tif
Supplementary file3 Supplementary Fig. S2. Cross-section photos of biscuits made with different type of baking agents (A, ammonium bicarbonate; B, cream of tartar; C grape-based leavening one; D, baking powder) (TIF 483 kb)
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Canali, G., Balestra, F., Glicerina, V. et al. Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking. J Food Sci Technol 57, 3864–3873 (2020). https://doi.org/10.1007/s13197-020-04418-1
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DOI: https://doi.org/10.1007/s13197-020-04418-1