Grain Ol Sience ant Techalogy 2 (2019) 91-95 Content iss available a ScienceDirect KeAi ‘CHINESE ROOTS Grain & Oil Science and Technology journal homepage: http://www.keaipublishing-com/anijournalsigr ‘sciance-and-technolagy! Production of biscuits by substitution with different ratios of yellow peaflour Jikai Zhao *®, Xin Liu‘, Xiang Bai", Fengcheng Wang *“* eg fl Se Techy, Hen ey of Teh hse 45001, Che * Downara/ oigsl an Agar Buber, Rous Se Ut, oe 55506, CSA * Darou Fed cee an Naren, Davo of Mase Tt ci, Momo S555, 0A ARTICLE INFO AOSTRAGT Acc 28 epee O19 ‘To promot the commercalzaton of ylow pea flow (PA due ois mtitnal beefs. For beats with diferent WF aio (10%-505) were conten explore the opeial alton percentage Te eles of PF on the reo ant baking perfomance ofscals were performed, The esis hota he substan eto of YPF and alg ‘eth ad ental inact onthe theologies degh he gh ably decrease ray while aa ning ere increase! with YPFrat eee va teem of bss dhe dimensons of th (1, wih CW hikes ee (hand eco 1) of bisa rece as YPF aon rato increased, wie colors ("and b*) an haress aparently ee ‘areas addin, ling meds bad grea lf on the tec and sen evasion of four Bats The Bete limensens and cole parser of ists em ne fers Weelarger than that Fors ease Nos, Whereas has Senay akan ‘om ie flours was relay ster, lla fou wih ee pre sie eo aca the eersion an exparon| of dough neo an improve Maan reactin during baking. The highest sensory soe for shor an toh bss ‘vas cbttne gen a YPP ao of Ps tout compremiing the quale of Bs 1. Introduction Biseits are becoming an increasingly popular bakery food in develop- Ing countries due ois several attractive features, such as desirable Mavor ‘and relatively long shelf life [1]. However, the negative effets of over- ‘consumption, such as obesity caused by high sugars and oll consumption, sliscouraged potential consumers (2). Exploring the desirable low-calorie ‘candidate asa bakery ingredient without compromising the quality of ‘end produces is highly required [2]. Pulse crop, which highly consists of fiber and essendal vitamins (4, minerals [5], lysine (67) nd antioxidants [|, could have the potential to be used for bakery products. 6Given the healthy fuetion of pase for consumers [6,9-11], wheat flour (WF) blended with pulse-derived power for food production has been ‘studied recently. The addition of germinated soybean flour into WF sighdy ‘changed the Farinograph properties of dough and irapeoved che overall bread lavor [12]. Noodles produced by adding 20% VDF exhibited favor- able taste [13]. Moreover, the previous scudies showed that bakery ‘quality hada great relationship with flour eype (141, and flour particle ‘ie chesined fram ailing proces [15]. Because the reduction proceiare ‘of endosperm dicetly ales te composition of our, determining fune~ tional properties of ingredient [16], which i consistent with other Findings tar cheat of racer stack height co dough weigh increased as hur par tile size decreased [17]. Fxrusion was also wsed ina modification of search Conepooe a. odd wumpnig7* 16cm. Wan. p/n 10.1061 go. 2019 09.008 2590.2598/8 2019 Henan Univesity ofTechology. Production an hosting by esier BX. on al of KeAi Commnizations Co, i. This an open aces tile under the CC BY-NCAND license (hp /ereativecommions org icens/by nenas407, and protein of YPP co iraprove dhe quality of end products (18), In addition, hoc water treatment with an organic aid was carted outco alter the cheo- logical propery of pea lour [29]. However, complicated procedures ap- plied during YPF modifcacion ace unfeasible for is commerciaizacion, ‘he urgent step i to find the sitabl bakery proguet for YP utilization, Researches were found that YPF had high emulsion proparties (water and oil holding capacity) as compared with soybean flour [20,21]. There- fore, YPF, whichis ghuen-fee, could be a novel ingredient for biscuits or coals prodction. Tae objective of the presented srudy was to evans {heeft of YPF cao (10%-50) on the rheologeal properties of blended flour and baking peeformances af four biseis. 2, Materials and methods 2.1, Maral ‘Yellow pearollec fine lou CYPRD, yellow pea oer coarse lou CYPRC), yellow pon pin fine loa ¢YPPF), and yellow pen pin coarse flour (PPC) were provided by Canadian laremational Grain Insite. Purple Lida cole oar \waskindly obtained fron Tianjin Ljin Grain and Oi Co. Lid, Tanjn, China, and used as ono. Tae basic prosimates of aw material were summarized Jn Table 1. all he experimen were performed incre replicates (2.2, Flour characterise ‘The moisture, ash and protein contens were determined according to AAGC method #4-15A, 08-12, and ACCT method 9-11.01, spectively.ran Ob Seca Tei 2 (20199 9198 Ao SSechdamage Pale ae Reo 5.00 woo) oa Ne SP Sao acted 2.79 00a has Ost ma 29 68a om 185 Nove: ech ohms man with ifferent ers were gin diferent P< 0.05). * Daaaison a dy bass and reported by means fram thee replicates, 2 Re: Scent Retention Cpu > Sodium Carbonate. Starch damage was assayed bosing om AACCI Method 76.21.01 with ‘Chopin SDmatie (Chopin Technologies Ld, Paris, France), The distribu tion of particle size was determined to refer to Chinese standard ‘GB75507-2008. Solvent Retention Capacicy (SRC) was measured a cording to AACG 56-11. Farinograph was performed in a 300-g Brahender Farinogreph (Brabender ONG, Duisburg, Germany) fllow- ing AACC method 54-21, and Alveograph was performed according 10 ‘AACE method 5450.02, 231 Porm of cookies 231. short biscuit 1 Designed ammount of sugar powder, 046 g of sodium bicarbonate, 0.3 § ‘of ammonium bicarbonate, 0.3 g of sl, 4.6 g of caramel, and 29.1 g of ‘water were poured inro a CS-B5A blender (Guangzhou Nanyu Elecrorne- ‘chanical Equipment Co, Led, Guangzhou, Ching), and followed by adding 17 g of ogg and 11.88 go ol 2) Stir the mse ingredient an ernabon using a mera he Fastest ‘pead, an then lower thespeod. Pour the prepared 100g lor ino a blender ‘form eproper dough within 1 min, sn press te ough ito sheer dirty. 3) Fold and pres the dough sheet repeatedly about 10 times uni 2 mat thickness by using the DMT-S household noodle machine (Shandong unin Machinery Co, Ltd, Sanong, ins). 4) Place the pressed dough sheeton a baking tay and mold them ico @ fixed shape by hand (length Sem, wid 3 em). Removethe excess materil an pux chem into a cota JKLZ-4 oven (ling Dongtuiheng instunent “Technology Co.,Ltd, Bejing, China) with the surface temperature of 200 °C and bottom temperature of 180°C for 10 min. 233.2 Tough bist 1) Weigh the designed amount of sugar povider, 07g of sodium bicar- bona, 04 of smmonium bicarbonate, 0.4 g of sal, 4.0 of eramel, and 29.1 g of water Inco 2 CS-B5A blender. 2) Scr the ingredients into an emulsion with mixer atthe fastest speed ‘then lower the speed, Pour che prepared 100 flour into a blender and add {1.88 g ll tform the dough To reduce the tension and vscosiy of doug, restie for 15min, 3) Fold and press the dough sheet repeaedy about 10 cies uni 2 mm thickness, 4)Place he dough sheet on abaking tray an shape irntoa fixed mold by hand (length 5 em, width 3 crm). Remove the excess macerial and put them into a rotary JKLZ-4 oven with a temperature of 205 °C for 10 min, 251.3 Soda cracker 4) Pour 135 g flour into @ solution (2 g of fresh yeast dissolved in {65 ml, watm water), and mix dhem by using Hobart Legacy HL200-1 ‘Hobart Corporation, Troy, USA) at a slow speed for 4 in to form a ough. 2) Place prepared dough in a plastic box, then store in a conditioning ‘ehamber vith a emmpecaare of 26 °C and ela Hamidi of 70% for 5h 2) adding era 125 g flour, 40.5 g of ol, 1.1 g of caramel, 12.5 g of mie powder, 15 g of refined sal, 1.0 g of NaHCO, 07 g of NHgHCOs and 0 mi. of warm wate, and st them a a slow speed for S mi, 4) Du de doug in the cendioning chamber for 4 under the same condi- 5) Add 42 grefined stand 21g grease 30 g four, and mic them eventy to form pasty. 6) Fold the dough foom several layecs sing DMT-5howsetold noodle ma: chine. Place che pressed dough on a baking sheet and shape icby hand ‘with a pasny mod. Remove the excess material and place chem ina rosary ‘oven 220°C for in, 23.4 Sur cookie 1) Mixshorcening, 65 g of gat 1.05 g of sale and 1.25 gof sou biea- Donace using Hobart Legacy 1200-1 at ow speed for 3 min 2) Add 16.5 glucose solution and a moderate amount of distilled weter simultaneously, serape and mix for 1 min. Then add flour to mix for mia, 2) The dough is gently scrape fom the boss and divided into 6 portions ‘on greased baking sheet. Smooth the dough by hand with a steel band and shape 2 times with roller in opposite dicecion, Pres the dough sheexs repeatedly about 10 times unc 6 min thickness. 4) Weigh the dough and se up the temperature at 208 °C for 10 mi, 24, Quats of biscuits BALL. Sie coer, and were of Biscuits ‘Thedlameter (D) and , W and of four biscuits above were determined using Digital Caliper (TESA Technology Co, Lt, Renens, Switzerland). “The colors were assayed by SMIY-2000 colorimeter (Beijing Shengraing “Technology Development Co, Lid, Beijing, China), Bunter values of L* a, and b* were reported. The texture of biseulis was determined by using ‘TA. XT Plus Texture Analyzer (Stable Miero System, Godalming, United Kingdom). The parameters used for esting were: triggering force (5g), de- scending distance (4 mm), the pre-test speed (S mm/s), test speed (mv), and poses spoad (10 mm/s). 242 Sensory evaluation ‘The seasory evakiation criteria of four bisa above were reported ac: conding 0 ceference [22 25, Data anabis Data were analyzed using Origin Pro (version 8.5, Northampton, Mosso- chusess, USA). Differences among the values were analyzed using one- ay analysis of variance (ANOVA), Mean comparisons were performed using Tukey adjustment at P = 0.053, Resales and discussion ‘3.1, Rheolsial property ‘To evaluate the effect of YPF addition on the cheoogieal properties ‘of dough, the Forinogeaph perfrmances of blended flours were examined (able 2). Th substitution of YPF hada significant inlence on water ab- sorption (WA) of dough. The highest WA for YPRE, YPRC, YPPF, ‘and YPPC were obtained ata rato of 20%, 30%, 20%, and 10%, respec. tivly. esa ature othe increment of oa soluble proein and da ‘aged starch (23,24). The changes in Farinogragh properties caused by ‘EF aiion were also possibly due tthe compositional diferences resulting, in various reactions during dough formation, The crosslinking between pro tein and starch was indally hydrated and then developed dough network (251, the lock of ghxnin in ¥DF ecu rest ina rection of elasticity and ‘exensblity of dough. Moreover, doagh development time (DDT) of lars subsiuted by YPPF anv YPPC was significantly extended 1.28 min a8 coe pared with contol, while chat of YPRE decreased fom 1.28 min to ‘0.48 min, whieh inate tat the ling mess hal a great impact on the degh properties. “The sableime ofblended flours decreased significantly, andthe dus softening degree increased, which was deco the space of gluten network ‘as dominated by other nan-proteia components causing dough resistance ‘weaker ater adding YPF- These results were consisene with othee findings that strong-ghiten flours were characterized by along development time, high stability with a small degree of softening, while poor flours were ‘weak quickly with low stability (12,26) ‘Theclasicity and exansibility of dough can berefleced by Alveograph. P and G reflect the strength and ait holding capabiliy of dhe doughy network. Table 3 shovsed thatthe P-value of blended dough decreased ‘ss compared with contol. The decteate in Ly G, and W values frm ‘mised dough demonstrated the glaten network ws weak during kneading, “The energy, required to handle the dough, decreased at the same time. These changes are likely artibuted to an intense incompatibility be- ‘risen component fom YF aad hae fom whest fae during dough for ‘mation, whic isan agreement wits cht the substitution of wheat protein by soy protein resulting in softening and fess malleable of dough [27]. In ‘aditon, YPP mainly contains vegetable protein, P/L was larger than 1 (Tube 3), indicating char the flexibility of dough became greater than ‘exes, — ee sok tgs Dosen tly Saat cmd 0 of 125 9 wo oS =: Nose: The experiment was conducted nes ran Ob Seca Tei 2 (20199 9198 ‘Tables Alveograph property of fos with rent sbstinsion ai of PR See Halo) Fam iO) Lows) GPW [Noe The PL, a W were emt (dough eight 1.1, extensbty rg), expansion of volume (G = 2226 L", work input, respeetively The experinent as conducted ence 3.2, Sie of sci “The effect of ¥PF addition on the sizes of biseuits was suramacized in Table 4, The sizes of biscuits decreased slighty as YPF ratio in «ceased from 10860 509%. Shor biscuit, rough biscuit and soda eraeker from YPRF and YPPF were comparatively wider and chicker than that from YPRG and YPPC, which indicated chat out with smaller particle size had greater extensibility, The and D values of sugar cookie from YPPF were slightly bigger thon that from YPRE, which is consistent with che previous study chacmilling method determining in differences of particle size ha significant influence on biscuic dimensions [14], The Wand of short biscuits from YPF were smaller than that of tough hiss, {he Land W of soda crakecs wer bigger than both shor and cough bisa. “The increment of exunsbiliry for Soda cracker and tough biscuit could be due ‘othe diferenceof formula a some extent Such she ation of sium bi- carbonate, arsmonium bicarbonate, and ees yens could accelerate the foe: mation of shun nerwerk premosig dhe dough expansion, Among the flour ‘pes of biscuits the L, W, and of soda cracker were considerably larger ‘hun ha of shor and rough bisculs, which is key artbuted tod process of fermentation promod the development and extension of gluten network ficient. 33. Calor of Bsus ‘The color of biscuis was repocted by Hunter L* a, and b* values cor esponcing to lightness, redness, and yellowness, respectively. Color plays an important role in arcacting consumers (13). The crus of canto exhib- ine lighter (Lan lesser yellow (b) than blend bisculsindcaring that a redder and yellower surface was obtained from YPP substation, As YPF ‘addition ratio inreased from 10% ro 5086, the L* of biscuits gradually de- «creased, while a and increased sigifiantly (Table 5, which i consis- ten withthe conclusion dae the addition of chickpea lou into bread gave darker crue [25]. These changes were possibly atribured roche Maillard reaction during baking. The b* of biscuits increased with the increment of ‘addition rato, which was particularly atributed tote oxidation of internal pigment components of YPF, such as carotenoids and furein pigment. An ficrease ina of bisuits haa celatons with the renetion of reducing sugars find arnino aids The L*, a, ad b* of biscuits from YPRE and YPPF Were remarkably highee chan that from YPRG and YPPC, which suggested thatran Ob Seca Tei 2 (20199 9198 sewondp aon povedat sea ti {G00 > f) WUE Anurag a ona Z2HP IS MNO SN SN Bosse ora foo seee 8 foozar —o» ores coorsre me aaa piss gas te a (uosere Tose year ece esa oe Worsro zor ses eee feos one or Weazese “poses Ese or ore yori mori | 2078s 9 tro 5 964 ia See o Gboriee ose Gea seve borer thos vee a qosees os ea S090 poset ro = o¢e o pores ose fuse easace os eee 0s 886 a Bors Sosms posem Feu orice i ovat Tro = 908 0 ym " a “ = « “ a cy = wo 7 — yom aroL ‘wn 5s exey ons "BG ]J0 10} sage ‘snalap wou pond sea wea 070 > op eR Kp ame SN NAP UD 24. NY ION foo sars oe fovo=weie igo sce ot lam = Joo = ane amo * Mon = oe fia + oe So s9ree Shao ass es poorest fin = ante ro sore No saree Neo ssree Or wwe ore a re jeorcrs aM ‘aro $text oars fies a ‘hoe = wee foo = we Twosers am eas canons =o TaAK 9 one TERS HALEthe finer particle sie of YPF could generate darker color of biscuits. In ‘terms of four biscuits, the rank of brightness valuos was: soda eackers > ‘ough biscaits > shor biscuits > sugar cookies, lHowever, tie change in ‘values ofa” and b* was apparently opposite, which reasonably indicated ‘hac the formula including addition amour of sugar, sodium bicarbonate, ‘ammonium bicarbonate, sal, caramel, ol, and water had a signfican ef fect on the color of biscuits. 4. Temura propery of ists “The hardness of biscuits is considered as an incitive response of mou feel [28]. The harness of four biscuits was presaed in Fg 1. The hanes ‘of four biscuits varied obviusly, the nk of hardness was: sugar ccokle > ‘ough biscuits > soda cracker > short cookie. As YPF rato increased from 209% co 50% hardness of short bse, ough biscuit and soda cracker in- ‘rused gradually by 7.16%, 4.05%, 5.09%, 7.26%, respectively, which was ‘due to the relative decreasing of gluten content in dough weakened the strength of arly protein crosslink strength, resting in non swelled internal ‘truetur. Whereas thore were no significant changes for sugar biscuit. The Ihadnes of biscuits from YPRP aad YPPP was slighty softer dhan chat froma "YPRC and YPC, which as indicated tht parce ize had a grea influence ‘on bests xmas. Fine parce sine proves mare chances fo ingrsiots > -mucually combine creating more channels and ai cell, and form a more foamy sructuce that i easier to be broken as compared with coats (29), BS, Sensory evaluation of bie ‘The sensory evaluacon of biscuits was listed in Table 6. The shapes of food products haa serong influence on the sensory properties and proc, acceptability [13]. Therefore, the same mold was used for biscuits produc- tion inthe present study, excepe fr sugat Cooke. The highest sensory scores of 9.5 for short biscuit and 86.0 for cough biscuit were obtained ‘tan ation ratio of 30%. Interestingly, te seores of short biscuits were higher than contol, which indicated sat YPE has the potential tobe use ‘8s funcional ingredient for shore biscuit (10). However, the total scares ‘of soda crackers decreased with te augment of YF ratio, which isasribed to YPF deserioraced dough network. Among four types of biseuis he rank ‘ofa sensory seore was shor bscult> rough bseuis > sugar cookle> soda 2100 <> yrty => yn mc A Hardness) Conta 20 30 Aiton a (8) 2100 1300 1500 1200 90 ov 300 ° ‘Contra c Hardee ( 0 ” 90 2 30 Addition ao (4) Fig. 1. Texel property of bsculs wih dierent substen ral of PR ran Ob Seca Tei 2 (20199 9198 cracker, Which indicated that YPE was moce feasible for baking short Discus antes Se tno ith et tan a oY See tae “enle co) Serbia Toe sider Ser ene Cows 9 aoa) rao=ag mo ox" 750-02" wir 3 tozox “olor foror masa & foroe moran Gases mosoe Bo tsler ‘usteg Tozed mozos! wc 30 Sesto’ molest tesadt Rn sae Te fosiak molest foros monsort wer 3 Sshe Siosae Taosust mssar me malar Zosom mola we BSloe olor Malar me maser jsiez Balas "Noe: Means in the same conn vith ferent eters are signer een © 005), bata was repre fom duplcaes. 4. Conclusions ‘The substitution of YPF hada grea influence onthe rheolegiel proper ‘ies of dough and the baking peformances of biscuits. The dough sabiiy decreased and softening degree ineceased remarkably as YPF rato in- ‘ereased, The sizeof biscuits reduced gradually, while color (2, ®) and hhordness of biscuits significantly increased wich the increment of YPF ‘ati. Milling methods played an important ole in the exture and sensory 2100: Hardness) Conol 10 0 9 20 30 Auton rao (8) 2100. D 1300 1500 0 on 00 ° Conro Hardness) 0 20 Audion eas (4) Nowe 8 shor bse, B: tough bis, sda cracker, Ds sugar cookie, data was reported om four replicates,‘evaluation of four biscuits. The short and tough biscuits appeared to have ‘the highest sensory score without compromising the qualities of biscuits ‘at an addition rato of 3086. Declaration of competing interest ‘All ehe auchors cnfidendy declare that hore is no conflict of intrest. References (0) ae Sua rf apenas whom muna tal eanery ua of aie fred wit mtr, Fool 86 Na 9 O19) (2) GA Seer Ao J ay Na ty gy a on how, ed Fond Sa Teen se (011) 7-8 (9) Bren CA. Ones, Opetnion of melt whe: ne frifed so ow, 8 Agr wny poten concentrate Fons Tel a 27) #57 {o) ©, Nomen icv tan of Pe i) Ney 8822) 207-319 [6] F-tzerme, necommendnonsy heal organs fr ube consign, (6) TE Pownall Cc eng, RA Allo, Ambo 9d compostion ad otondon. ropers af pea td Pon snes) ens pets bya fon [Rpscfaed Coo 50 (2010) 712 (7) Britton © Mar ene: Bodvety flame hea promaing rch, ‘Sie 60 (a1) sap 3 (8) Aiba LAK Avy 5. Ku, unl aay fara fod es ood Ch 9700) 331-535. (9) © Manel ef wink nd frcosed yellow pen Bsc indices fat ‘roar arene dene sod thennogeneas ar ell Sse aera, [Ehoeblone Uae of Manoba OMI). (CDE. sarmangel A. ass P38. tas Gye eas and esr charac ‘Sus fe yo pea Mb add ool uel ods, Food 8178 2D) (01) Che. Attnaoge, PLM. ones, Woke and acon yellow pe Not soe ‘Sing tli ad nia erate yrcleraomc ad ner ana subjescd Nu 108201) 10-117. (02) Bt Romie fuses 8 Gomer Mendors, £6, Lip Gu, Lose Rai J Canes rer Gener es, Changes eupecbe Sacer real patna rend oe aon of gerlatel nd om pred ae aur fod opto Teds 108) 15210 0 ran Ob Seca Tei 2 (20199 9198 15) CX, seen. Frost eof dee: hes one nis soso ‘arena nd tonal crete pelle pa on Decora at, $d tear Care 7201) laa) Me TadiNerind bat, Eo f Dour je sad deus helo provers 22 oot rnd mescued deal dag Dg J Cea 8349 (300) 17-185 [a5) 1: Wang. eA. Bones Hrs lou pai sean heer rope of “is eal 83 000 265-272 a6) RS Kad Ru Bian ler Es fing on anal propane se aur Fost i 93 a 15-15% [27) XM. Hou von Lew ec f paris he popes ‘oft wie: Nou and acer Dll perforant Se 69 O16) (ns) At fobtnwan Vea Pao, Abani, 3 ape AL Rézvee a esac us 014) 209 26 [a9] RN. Wadi TD. WaestF Dome RC, 0. Ra 0 Ly, cane phys ‘oda proper and ino ach deta of low es Nou adie ‘we lero an Cer Che 942017) 14120 [20) PL Aton NU hr, Funeral oper aod beat making pees of oy ‘aan ar kes Pa on Wa er 96205) 1-12 (at) RE Alta OA Meyer ht Wau oi opei of a ‘bec yellow pa (Pou vt sed lou J Agric Fo Gwe 57 209) 122) XB nee of ena ye pen elle yd iting meio ct Henan nies of ehnslgy, 15). (2m) AdAnons A Rann OA Lakota faded es ar hana ‘yon sane sel and national poersof whet Now rts Pod Che 103 oon) 4 24) Mi. tei VAE Non, Nine 2, Lid 8 Ran Prepaton nd arate ‘io af prone lt fo: ess arden ee arcane J oad Se (25) sahammed. A Anat Senge, Dough helogy and bread qa of wha Siedge four lends top Pr (012 196-202 (ae) DiSobanieE Mke G, Dwatue es of dar or crimes wi ckoes oarontn chronic of aun enfant Agr (1) 1938 194 127 Pbvaibo SA Amish AE Lai, LC Ast, Ee feoye soon tee ‘loge properties and Senatng quay of wes our, JS of Fond AB 8S {Gor0) 1899186 (2s) CS. Bren, Tare Fre pa quay a ffecdb nnen fsoneas ‘amc ond S72 an10 639 8. (29) Ta ssaay Braver Yang MAI Bssasne, ML ALS. Rababa Ua ea, Pgh propares of fried cra cis wih oad ea fou eho Nour or soled sy poe, ond Quay 352012 200-205,