Effect of a novel monoglyceride stabilized oil in water emulsion shortening on cookie properties

Food Research International

Volumn 44, Issue 5, 2011, Pages 1476-1481

  Goldstein, Avi ^a   Seetharaman, Koushik ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Break strength; Cookie; Monoglyceride gel; Shortening; Water mobility

Indexed keywords

BREAK STRENGTH; COOKIE; MONOGLYCERIDES; SHORTENING; WATER MOBILITY;

MAGNETIC RESONANCE;

EMULSIFICATION;

EID: 79957582804     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.029     Document Type: Article

References (29)

1. Abboud A.M., Rubenthaler G.L., Hoseney R.C. Effect of fat and sugar in sugar-snap cookies and evaluation of tests to measure cookie flour quality. Cereal Chemistry 1985, 62(2):124-129.
2. Agyare K.K., Addo K., Xiong Y.L., Akoh C.C. Effect of structured lipid on alveograph characteristics, baking and textural qualities of soft wheat flour. Journal of Cereal Science 2005, 42(3):309-316.
3. American Association of Cereal Chemists Approved Methods of the AACC. AACC-methods 10-53.01 1999, American Association of Cereal Chemists Inc., St. Paul, Minnesota, USA. eighth ed.
4. Assifaoui A., Champion D., Chiotelli E., Verel A. Rheological behaviour of biscuit dough in relation to water mobility. International Journal of Food Science & Technology 2006, 41:124-128.
5. Baltsavias A., Jurgens A., vanVliet T. Rheological properties of short doughs at small deformation. Journal of Cereal Science 1997, 26(3):289-300.
6. Batte H.D., Wright A.J., Rush J.W., Idziak S.H.J., Marangoni A.G. Effect of processing conditions on the structure of mono stearin-oil-water gels. Food Research International 2007, 40(8):982-988.
7. Batte H.D., Wright A.J., Rush J.W., Idziak S.H.J., Marangoni A.G. Phase behavior, stability, and mesomorphism of monostearin-oil-water gels. Food Biophysics 2007, 2(1):29-37.
8. Doerfert G.H. Improved hydrates of hard monoglycerides. Bakers Digest 1968, 42(4):56-58.
9. Euromonitor International Global Biscuit (cookie) Market: Indulgence and quality still thriving. Retrieved March 1, 2011 from Euromonitor International Database 2010.
10. Given P.S.J. Influence of fat and oil physicochemical properties on the expression of functionality in baked goods. Cereal Foods World 1990, 35(8):813.
11. Hartnett D.I., Thalheimer W.G. Use of oil in baked products 1. background and bread. Journal of the American Oil Chemists' Society 1979, 56(12):944-947.
12. Hebeda R.E., Zobel H.F. Baked Goods Freshness. Technology, Evaluation, and Inhibition of Staling 1996, Marcel Dekker, Inc., New York, (Chapter 2).
13. Huschka B., Challacombe C., Marangoni A.G., Seetharaman K. Comparison of oil, shortening, and a structured shortening on wheat dough rheology and starch pasting properties. Cereal Chemistry 2011, 10.1094/CCHEM-03-10-0041.
14. Jacob J., Leelavathi K. Effect of fat-type on cookie dough and cookie quality. Journal of Food Engineering 2007, 79(1):299-305.
15. Kamel B.S. Creaming, emulsions, and emulsifiers. The science of cookie and cracker production 1994, Chaman & Hall, New York. H. Faridi (Ed.).
16. Krog N., Jensen B.N. Interaction of monoglycerides in different physical states with amylose and their anti-firming effects in bread. Journal Food Technology 1970, 5:77-87.
17. Krog N., Larsson K. Phase behaviour and rheological properties of aqueous systems of industrial distilled monoglycerides. Chemistry and Physics of Lipids 1968, 2(1):129-&.
18. Maache-Rezzoug Z., Bouvier J.M., Allaf K., Patras C. Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. Journal of Food Engineering 1998, 35(1):23-42.
19. Manohar R.S., Rao P.H. Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits. Journal of the Science of Food and Agriculture 1999, 79(10):1223-1231.
20. Marangoni, A.G, Idziak, S. (2008). U.S. Patent No. 7,357,957 B2. Washington, DC: U.S. Patent and Trademark Office.
21. Marangoni A.G., Idziak S.H.J., Vega C., Batte H., Ollivon M., Jantzi P.S., et al. Encapsulation-structuring of edible oil attenuates acute elevation of blood lipids and insulin in humans. Soft Matter 2007, 3(2):183-187.
22. Pareyt B., Brijs K., Delcour J.A. Impact of fat on dough and cookie properties of sugar-snap cookies. Cereal Chemistry 2010, 87(3):226-230.
23. Pareyt B., Talhaoui F., Kerckhofs G., Brijs K., Goesaert H., Wevers M., et al. The role of sugar and fat in sugar-snap cookies: Structural and textural properties. Journal of Food Engineering 2009, 90(3):400-408.
24. Pareyt B., Wilderjans E., Goesaert H., Brijs K., Delcour J.A. The role of gluten in a sugar-snap cookie system: A model approach based on gluten-starch blends. Journal of Cereal Science 2008, 48(3):863-869.
25. Provencher S.W. Contin - a general-purpose constrained regularization program for inverting noisy linear algebraic and integral-equations. Computer Physics Communications 1982, 27(3):229-242.
26. Rush J.W.E., Jantzi P.S., Dupak K., Idziak S.H.J., Marangoni A.G. Effect of food preparation on the structure and metabolic responses to a monostearin-oil-water gel-based spread. Food Research International 2008, 41(10):1065-1071.
27. Rush J.W.E., Jantzi P.S., Dupak K., Idziak S.H.J., Marangoni A.G. Acute metabolic responses to butter, margarine, and a monoglyceride gel-structured spread. Food Research International 2009, 42(8):1034-1039.
28. Seker I.T., Ozboy-Ozbas O., Gokbulut I., Ozturk S., Koksel H. Utilization of apricot kernel flour as fat replacer in cookies. Journal of Food Processing and Preservation 2010, 34(1):15-26.
29. Shibukawa S., Sugiyama K., Yano T. Effects of heat-transfer by radiation and convection on browning of cookies at baking. Journal of Food Science 1989, 54(3):621-624.