Effects of endogenous flour lipids on the quality of short-dough biscuits

Journal of the Science of Food and Agriculture

Volumn 84, Issue 11, 2004, Pages 1371-1380

  Papantoniou, Eleni ^a   Hammond, Eugene W ^b   Scriven, Fiona ^b   Gordon, Michael H ^a   Schofield, J David ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b United Biscuits (UK) Limited   (United Kingdom)

Author keywords

Baking; Biscuits; Lipids; Microstructure; Rheological properties

Indexed keywords

EID: 4043164873     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1830     Document Type: Article

References (17)

1. Morrison WR, Acyl lipids in cereals, in Lipids in Cereal Technology, Ed. by Barnes PJ. Academic Press, New York, pp 11-32 (1983).
2. Mecham DK, Lipids, in Wheat Chemistry and Technology, 2nd edn, Ed. by Pomeranz Y. American Association of Cereal Chemists, St Paul, MN, pp 393-451 (1971).
3. Morrison WR, Lipids in wheat and their importance in wheat products, in Recent Advances in the Biochemistry of Cereals, Ed. by Laidman DL, Jones Wyn RG. American Association of Cereal Chemists, St Paul, MN, p 313 (1979).
4. Morrison WR, Recent progress on the chemistry and functionality of flour lipids, in Wheat End-Use Properties: Wheat and Flour Characterisation for Specific End-Uses, Ed. Salovaara H. University of Helsinki, Lahti, pp 131-149 (1989).
5. Chung OK, Lipid-protein interactions in wheat flour dough, gluten and protein fractions, Cereal Food World 31:242-256 (1986).
6. Pomeranz Y, Composition and functionality of wheat flour components, in Wheat Chemistry and Technology, 3rd edn, Ed. Pomeranz Y. American Association of Cereal Chemists, St Paul, MN, p 285 (1988).
7. Cole EW, Mecham DK and Pence JW, Effect of flour lipids and some lipid derivatives on cookie-baking characteristics of lipid-free flours, Cereal Chem 37:109-120 (1960).
8. Papantoniou E, Hammond EW, Tsiami AA, Gordon MH, Scriven F and Schofield JD, Effects of endogenous flour lipid on the quality of semi-sweet biscuits, J Agric Food Chem 51:1057-1063 (2003).
9. Clements RL and Donelson JR, Functionality of specific flour lipids in cookies, Cereal Chem 58:204-206 (1981).
10. Kissell LT, Pomeranz Y and Yamazaki WT, Effect of flour lipids on cookie quality, Cereal Chem 548:655-662 (1971).
11. American Association of Cereal Chemists, Approved Methods, AACC, St Paul, MN, Method nos 54-40, 54-10, 54-21 (1983).
12. MacRitchie F and Gras PW, The role of flour lipids in baking, Cereal Chem 50:292-302 (1973).
13. Conforti FD, Harris CH and Rinehart JT, High-performance liquid chromatographic analysis of wheat flour lipids using an evaporative light scattering detector, J Chromatogr 645:83-88 (1993).
14. Papantoniou E, Hammond EW, Gordon MH, Scriven F and Schofield JD, Isolation of polar flour lipids classes with preparative high performance liquid chromatography, Cereal Chem 78:663-665 (2001).
15. Ponte JG and DeStefanis VA, Note on the separation and baking properties of polar and nonpolar wheat flour lipids, Cereal Chem 46:325-329 (1969).
16. Wade P, Introduction to biscuit-making, in Biscuits, Cookies and Crackers Vol 1: the Principles of the Craft, Ed. Wade P. Blackie Academic and Professional, London, pp 1-17 (1995).
17. Slade L and Levine H, Structure-function relationships of cookie and cracker ingredients, in The Science of Cookie and Cracker Production, Ed. by Faridi H. Chapman & Hall/Avi, New York, pp 23-141 (1994).