Study of the distribution of water within a biscuit during cooling; effect on the checking and the breakage.
Biscuits
Crack
Karl Fischer
NIR imaging system
Water distribution
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Nov 2019
30 Nov 2019
Historique:
received:
17
01
2019
revised:
17
04
2019
accepted:
24
06
2019
pubmed:
7
7
2019
medline:
8
10
2019
entrez:
7
7
2019
Statut:
ppublish
Résumé
The fragility of biscuits yields checking (cracks) and eventually breakage, which originated mainly from heterogeneity in water distribution in the thickness dimension (surface vs centre) and also to the plan dimension (edge vs centre) of the product. The objective of the BRICE project is to study the impact of the distribution of water on the occurrence of checking and breakage (C&B) in biscuits, considering a round and thick biscuit and a rectangular and thinner biscuit presenting piercing points. C&B counting was performed over 15 days of storage (the time needed to reach stability). A higher C&B occurrence was observed in the round biscuits, while rectangular biscuits had a near-zero C&B rate. The Karl Fischer method was combined with an automated NIR imaging system to monitor the water distribution at the centres and surfaces of the products, as well as the apparition of C&B. The results confirmed that minuscule water gradients are involved.
Identifiants
pubmed: 31279129
pii: S0308-8146(19)31181-1
doi: 10.1016/j.foodchem.2019.125078
pii:
doi:
Substances chimiques
Water
059QF0KO0R
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
125078Informations de copyright
Copyright © 2019. Published by Elsevier Ltd.