Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images.

ABSTRACT: The aim of this research was to determine the effect of composition (dietary fiber = DF, fat = F, and gluten = G) and baking time on the target microstructural parameters that were observed using images of potato and wheat starch biscuits. Microstructures were studied Scanning Electron Microscope (SEM). Non-enzymatic browning (NEB) was assessed using color image analysis. Texture and moisture analysis was performed to have a better understanding of the baking process. Analysis of images revealed that the starch granules retained their native form at the end of baking, suggesting their in complete gelatinization. Granules size was similar at several different baking times, with an average equivalent diameter of 9 and 27 µm for wheat and potato starch, respectively. However, samples with dif

SUBMITTER: Leiva-Valenzuela GA 

PROVIDER: S-EPMC5876191 | biostudies-literature | 2018 Apr

REPOSITORIES: biostudies-literature