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Bidgood, Lee, e ETSU Faculty Bluegrass Band. ""Biscuits and Bluegrass" Concert". Digital Commons @ East Tennessee State University, 2015. https://dc.etsu.edu/etsu-works/1072.
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McKee, David Joseph. "Microwave baking characteristics of oatmeal biscuits". Thesis, Queen's University Belfast, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.432671.
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Burseg, Kerstin M. M. "Flavour perception of biscuits a psychophysical approach". Thesis, University of Nottingham, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503909.
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A psychophysical approach was applied to study cross-modality between texture, sweetness and aroma in a real food system (biscuits). A range of biscuits varying in fat, flour and sugar levels as well as sugar form and sugar pre-treatment were made according to a statistical D-optimal Mixture Design (main effects crossed with a categorical factor). This allowed control of the interactions between ingredients in the complex biscuit system but also expressed ingredient-texture relationships in mathematical terms. Studying biscuit texture (structure and mechanical properties) revealed that the biscuit system was dominated either by a glassy sucrose (dissolved sugar) or crystalline sucrose (granulated sugar) rich matrix embedding more or less native starch granules, irrespective of which sugar form was used, fat formed a continuous layer and acted as a "glue" to hold the biscuit matrix together. With the exception of gluten development, flour did not play a significant role in the formation of the biscuit structure.
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Charles, Stacey A. "The utilization and performance of carbohydrate-based fat replacers in southern-style baking powder biscuits". Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-05042010-020335/.
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Dunn, Jennifer. "The effect of spices on carboxymethyllyinse levels in biscuits". Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/15062.
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Master of ScienceFood Science Institute
J. Scott Smith
Carboxymethyllysine (CML) and other advanced glycation end products (AGEs) have been shown to affect diseases such as diabetes, cancer, and Alzheimer’s by inducing oxidative stress, inflammation, and tissue damage. CML is formed in foods through Maillard browning reactions and through various mechanisms that are affected by time, temperature, pH, water activity, trace metals, and antioxidants. Natural antioxidants can be found in plant and fruit extracts, as well as in spices. The research contained herein is in two parts. The first part includes preliminary work, which examines the percent recovery of CML from various solid phase extraction columns, the analysis of CML in maple syrup, barbeque sauce, honey, and infant formula. The data show that solid phase extraction with a C-18 cartridge produced the highest percent recovery when using a CML standard at 100 ppb, with a recovery of 69%. Furthermore, the analysis of the syrups and sauces is inconclusive, due to the very low levels of CML detected in the infant formula, and the complications due to the high levels of reducing sugars. The second part of the research examines the effect that cinnamon, onion, garlic, black pepper, and rosemary have on CML levels in biscuits. The data show that all of the spices inhibit the formation of CML, at each of the 0.5%, 1%, and 2% levels used in the experiment, by a minimum of 3% in 2% onion samples and a maximum of 79% in 0.5% cinnamon samples when looking at the cumulative data. When looking subsets of the data, the CML inhibition was a minimum of 59% in 2% onion samples and a maximum of 74% in 0.5% cinnamon samples. Other trends can be observed in the chroma values in the CML color data, which suggest that chroma values decrease as the spice level increases, but these are not statistically significant. They may be due to color from the spices themselves, or to the chemical changes in the Maillard reaction.
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Plinval, de Guillebon Régine de. "Les biscuits de porcelaine de Paris (XVIIIe - XIXe siècle)". Paris, EPHE, 2009. http://www.theses.fr/2009EPHE4015.
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De nombreuses statuettes fabriquées par les manufactures de porcelaine installées à Paris à partir de 1770, sont laissées à l’état de biscuit (porcelaine cuite sans couverte). Ce sont des œuvres multiples, exécutées par moulage. Nous étudions leur origine, leur technique et procédés de fabrication, dont les expériences de cuisson au charbon de terre, en 1782-1785, et la photosculpture vers 1864-1867. Le rôle des hommes en tant qu’investisseurs, entrepreneurs, hommes de science, artistes et ouvriers, est replacé dans son contexte (organisation du travail, salaires). Les manufactures sont examinées du point de vue économique, de leur implantation à Paris, les conditions de la production (législation, concurrence européenne et provinciale, diffusion). La production est diversifiée, les biscuits sont parfois colorés, inclus dans du cristal, ils peuvent atteindre deux mètres de haut. L’évolution du style est basée sur des documents d’archives et les publications des expositions nationales et internationales en France et à l’étranger de 1798 à 1900. La synthèse est complétée par un glossaire, un index des noms propres, une liste de plus de huit cent biscuits cités, et les sources. Les annexes comportent un catalogue des manufactures parisiennes y compris celui des biscuits recensés dans les musées et collections européennes et des Etats-Unis, et quatre-vingt deux planches : portraits, technique, œuvresMany statuettes produced by Paris porcelain factories, setted up from 1770, were in biscuit (first firing of clay). Biscuits are multiple works, made by molds. We studied their techniques, manufacturing process, experiments of coal baking (1782-1785), discovery of photosculpture (about 1864-1867). The role of men such as investors, factory managers, scientists, artists and workers, is placed in context : factories and workers organisation, salaries. Factories are studied with respect to their economics, their set up in Paris, and conditions of production : legislation, competition with European and provincial factories, marketing and distribution. Production is diversified, because biscuits were sometimes coloured, sometimes included in cristal, and can be up to two meters in height. The study of their evolution of style is based on archives and publications specialy published for national and international exhibitions in France or another countries, from 1798 to 1900. This synthesis is completed with a glossary, an index (nouns and places), a list of eight hundred biscuits, and sources. Annexes comprises a catalog of thirty Paris factories, with a catalog of biscuits kept in museums and public and private collections in Europe and USA, and eighty-two plates : portraits, techniques, biscuits
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Ross, Dianne S., of Western Sydney Hawkesbury University e Faculty of Science and Technology. "Development of biscuits with reduced levels of sugar and fat". THESIS_FST_xxx_Ross_D.xml, 1996. http://handle.uws.edu.au:8081/1959.7/28.
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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextrose without significantly affecting sensory acceptability. Up to 20% fat was successfully removed from the formulation containing 100% polydextrose in replacement for sugar. The total energy was reduced, with the energy contribution from fat being below, whilst sugar was slightly above the NH and MRC dietary targetsMaster of Science (Hons)
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Ross, Dianne S. "Development of biscuits with reduced levels of sugar and fat". Thesis, View thesis, 1996. http://hdl.handle.net/1959.7/uws:28.
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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextrose without significantly affecting sensory acceptability. Up to 20% fat was successfully removed from the formulation containing 100% polydextrose in replacement for sugar. The total energy was reduced, with the energy contribution from fat being below, whilst sugar was slightly above the NH and MRC dietary targets
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Ross, Dianne S. "Development of biscuits with reduced levels of sugar and fat /". View thesis, 1996. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030811.132937/index.html.
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Thesis (M. Sc. (Hons))--University of Western Sydney, Hawkesbury, 1996.Thesis "submitted in partial fulfilment of the requirement for the Degree of Master of Science." Title page incorrectly cites "Faculty of Food Science and Technology."
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Petitjean-Villemejane, Cindy. "Formulation raisonnée de biscuits à bénéfice satiété : approches physicochimique, nutritionnelle et sensorielle". Electronic Thesis or Diss., Paris, AgroParisTech, 2012. http://www.theses.fr/2012AGPT0007.
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Des biscuits enrichis en protéines et/ou en fibres, contenant peu de matières grasses et de sucres ont été formulés, en optimisant à la fois les paramètres de composition et notamment la teneur en eau de la pâte ; mais également les paramètres du procédé, comme ceux du pétrissage, du façonnage par mouleuse rotative et de la cuisson. Des outils d'aide à la formulation ont été développés afin d'optimiser cette phase. Il s'agit d'un outil sensoriel prédictif de la machinabilité des pâtes moulées et d'un outil mathématique de prédiction de l'hydratation des pâtes biscuitières en fonction de leur composition en protéines et/ou en fibres. La première étape de prototypage, réalisée à l'échelle du laboratoire, a aboutit à la formulation d'environ 250-300 recettes. Les prototypes ont ensuite subit trois sélections multicritères successives (250-300 -> 40 -> 14 -> 4 recettes), avec une fabrication des produits réalisée à l'échelle pilote. Le transfert d'échelle, laboratoire vers pilote, a pu être optimisé en identifiant de façon précise et détaillée les variables de contrôle et les variables d'état du diagramme de production des biscuits. L'étape de prototypage a permis de sélectionner les candidats (protéines et fibres) pertinents pour l'enrichissement. Parmi les 250-300 recettes initiales, 40 recettes ont été sélectionnées sur des critères de composition et de machinabilité et ont été caractérisées d'un point de vue sensoriel (réalisé par Kraft). Parmi ces 40 recettes, 14 recettes ont été sélectionnées pour être représentatives de l'espace sensoriel engendré par les 40 recettes. Sur ces 14 recettes, des études de rassasiement et de satiété, ont été réalisées par d'autres acteurs du projet (tâche 2 et tâche3), pour aboutir à la sélection finale de 4 recettes avec une recette contrôle, une recette enrichie en protéines, une recette enrichie en fibres et une recette enrichie en protéines + fibres. Des digestions in vitro ont été réalisées sur ces 4 maquettes, à l'aide d'un outil sophistiqué et dynamique le TIM-1, pour suivre l'évolution de la viscosité, et de l'hydrolyse des protéines et de l'amidon, le long du tractus gastro-intestinal. Les caractérisations instrumentales réalisées sur les produits sélectionnés aux différentes étapes de la sélection ont permis de montrer l'importance de l'effet de l'hydratation de la pâte et/ou de l'enrichissement en protéines et/ou en fibres sur i) le dimensionnel des pâtons et des biscuits, ii) sur les propriétés rhéologiques à la rupture des biscuits et iii) sur l'état de l'amidon après cuisson et iv) sur l'apport de viscosité et la dégradation des composants durant la digestion. Ces caractérisations ont également permis de s'assurer de la bonne reproductibilité lors des différentes phases de production industrielle. Les résultats obtenus lors des digestions in vitro seront comparés avec ceux de l'étude in vivoCookies enriched with protein and/or fiber, and containing little fat and sugar, were formulated by optimizing both compositional parameters, in particular the water content of the dough, and process parameters such as kneading, shaping by rotary molding machine and baking. Formulation tools have been developed to optimize this phase. These include a sensory tool for predicting the machinability of molded doughs, and a mathematical tool for predicting the hydration of cookie doughs as a function of their protein and/or fiber composition. The first prototyping stage, carried out on a laboratory scale, resulted in the formulation of around 250-300 recipes. The prototypes then underwent three successive multi-criteria selections (250-300 -> 40 -> 14 -> 4 recipes), with product manufacture carried out at pilot scale. The transfer of scale from laboratory to pilot was optimized by precisely identifying the control and state variables in the cookie production diagram. The prototyping stage enabled the selection of relevant candidates (proteins and fibers) for enrichment. From the initial 250-300 recipes, 40 were selected on the basis of composition and machinability criteria, and were characterized from a sensory point of view (carried out by Kraft). From these 40 recipes, 14 were selected to be representative of the sensory space generated by the 40 recipes. On these 14 recipes, satiation and satiety studies were carried out by other project participants (task 2 and task 3), leading to the final selection of 4 recipes: a control recipe, a protein-enriched recipe, a fiber-enriched recipe and a protein + fiber-enriched recipe. In vitro digestions were carried out on these 4 models, using a sophisticated and dynamic tool, TIM-1, to follow the evolution of viscosity and hydrolysis of proteins and starch along the gastrointestinal tract. The instrumental characterizations carried out on selected products at different stages of the selection process demonstrated the importance of the effect of dough hydration and/or protein and/or fiber enrichment on i) the dimensional properties of dough pieces and cookies, ii) the rheological properties at cookie breakage, iii) the state of starch after baking, and iv) the contribution to viscosity and component degradation during digestion. These characterizations also ensured good reproducibility during the different phases of industrial production. The results of the in vitro digestions will be compared with those of the in vivo study
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DI, CAIRANO MARIA. "Formulation of gluten free biscuits with underexploited flours: focus on glycaemic index". Doctoral thesis, Università degli studi della Basilicata, 2021. http://hdl.handle.net/11563/149623.
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In recent years, many progresses have been made in the production of gluten free baked goods. In the past, the main and only goal of gluten free producers was to ensure the safety of consumption to celiac consumers without any attention to nutritional and sensory quality. Albeit to date, more attention is paid to them, the quality of gluten free products is in the spotlight. Efforts from research and industries are required to offer gluten free products with improved nutritional and sensory properties. It has indeed been seen that gluten free diet often presents nutritional deficiencies and high intake of some nutrients; in addition, the products often have impaired sensory properties compared to their gluten containing counterparts.
Currently glycaemic index of food products is a topic of rising interest in food technology and nutrition science. It has been reported that a high glycaemic diet increases metabolic risk factors. This topic is awfully relevant also for consumers constrained to follow a gluten free diet. Food specifically formulated for celiacs generally have a higher glycaemic index, due to their richness in rapidly digestible starch. In addition, an association between celiac disease and type I diabetes has been recognised. Hence, it is important for celiacs to maintain the glycaemic control whilst following a gluten free diet.
Biscuits represent one of the favourite carbohydrate source for celiacs. Flour, sugar and fat are the main ingredients constituting biscuits. Rice and maize flour and their starches are widely employed in gluten free biscuits. Hence, due to their starch rich composition and the presence of sugars, gluten free biscuits are generally medium or high glycaemic index foods. The employ of flours with a higher amount of slowly digestible starch, resistant starch, phenolic compounds together with sugar replacers and fibres could contribute to the reduction of the glycaemic index of gluten free biscuits. Taking into consideration the production activities carried out by the industrial partner, biscuit factory Di Leo Pietro spa, and the aforementioned premises, the general objective of the following doctoral thesis is the development of low glycemic index gluten free biscuits through the employ of flours that are little exploited in commercial biscuits.
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Noe, Herbert Malise. "The influence of aerosolized microorganisms on the safety and quality of fortified biscuits". Thesis, Bloemfontein : Central University of Technology, Free State, 2005. http://hdl.handle.net/11462/59.
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Thesis (M. Tech.(Environmental Health)) - Central University of Technology, Free State, 2005As the concentration of dust has been shown to be proportional to seasonal change in the Free State Province of South Africa, one might expect the prevalence of associated microorganisms to follow the same pattern. The presence of dust is also associated with an aerosolised microbial population that gets blown into almost any unsealed environment including food storage facilities at schools. In addition, facility design and storage practices at these schools are under-developed and could subsequently lead to the contamination of stored food by dust, insects and rainwater. The foods in question include fortified biscuits that are intended for malnourished, and in several cases immunocompromised, children who are susceptible to opportunistic pathogens. Therefore this study aimed to determine the impact of facility design on the level and distribution of viable airborne microorganisms (fungi and bacteria) in the storage rooms and the outdoor environment at both rural (higher dust exposure) and urban schools. Besides the pathogenicity of these organisms, their ability to degrade the sugars (major fortifying agent) in the mentioned biscuits was also established. The results showed the presence of Escherichia coli, which signifies faecal contamination and could be attributed to the lack of toilet facilities in the schools, especially in rural areas. Although Staphylococcus sp. is normally related to poor personal hygiene practices, these organisms were also isolated from the air of the storerooms and school premises. The presence of moulds and airborne microorganisms was attributed to unfavourable environmental conditions as well as crowding in the classrooms. The microbial contamination originally present on the fortified biscuits or originating from the air further caused deterioration in the quality of the food. The fungi present in the air (identified species) cause respiratory problems when inhaled by children as they are opportunistic pathogens. It is further evident that a change of season corresponded to a general change in bioaerosol composition, such as the increased presence of dust during the winter months. It was further concluded that schools situated in different environments (urban/rural) should have storerooms that address the various environmental factors influencing bioaerosols. This would impact not only directly on the health of children in terms of their exposure to possible allergens, but also indirectly through the food that they consume as part of the feeding programme.
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Batista, Andreia Sofia Cunha. "Análise diagnóstico do sistema de rastreabilidade de uma fábrica de bolachas". Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/3887.
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Mestrado em Engenharia Alimentar: Qualidade e Segurança Alimentar - Instituto Superior de AgronomiaFood safety is a global concern. Over the years, consumers have become increasing-ly demanding, with the products they consume and the food security is now an issue with high relevance for this. Today consumer is more concerned with the quality of the products it consumes, and as such companies must adopt strict and effective systems to monitor and ensure the quality of their products. Security is a fundamental requirement for quality, because without security you can-not guarantee quality. Food crises that have emerged highlighted the flaws in the design and implementation of food regulation in the European Union. In January 2000, was published the White Book on the European Food Safety Authority. This book relates the importance of traceability of food, ingredient and it appear to the basics for the European food safety policy. This concern for food safety was also expressed at the political level rising Regulation (EC) No. 178/2002 of 28 January, in force since 1 January 2005 requires that all the supply chain (farmers, food producers and feed retailers, transporters, etc.) Are able to identify the origin of all raw materials and ingredients, and retain information about who sold their products. Currently, cases of contamination with the bacteria E.Coli and also a crisis for the beef industry caused by BSE were examples that showed the importance of efficient traceability systems. Traceability is an efficient and effective system of data transmission over a chain of production. This work was carried out in a biscuit factory, whose objective was an analysis of the diagnostic system of traceability from the factory. It started by knowledge of plant and production process of biscuits, as well as all raw materials, packaging materials and subsidiary involved. We analyzed the tracking system currently implemented, trying to identify opportunities for improvement. v To test the effectiveness of the traceability system implemented was carried out a diagnostic analysis using a tracking exercise. Finally settled with plan of corrective actions/ preventive actions.
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Maache-Rezzoug, Zoulikha. "Contribution à l'étude de l'aptitude technologique des pâtes biscuitières". Compiègne, 1995. http://www.theses.fr/1995COMPD806.
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La maîtrise des procédés industriels nécessite indiscutablement la prise en compte de la qualité du produit fini. L'analyse et la quantification de cette qualité, en vue d'intervenir sur les paramètres opératoires en temps réel, restent les principaux objectifs de l'industrie moderne. En effet, le procédé biscuitier souffre de l'absence de corrélations significatives entre la qualité de la matière première, la farine notamment, et la qualité du produit fini (caractéristiques dimensionnelles et texture notamment). C'est dans ce contexte que nous avons réalisé notre étude qui s'inscrit en amont du procédé de fabrication. Il s'agit d'une étude du comportement rhéologique des pâtes concentrées de farine de blé à l'aide de la compression uniaxiale pour discriminer ces farines et ensuite, corréler les données rhéologiques aux propriétés texturales et dimensionnelles du biscuit cuit. L'amélioration de la qualité des biscuits passe obligatoirement par la maîtrise des caractéristiques physiques (poids, épaisseur, longueur, largeur, humidité et couleur) et organoleptique (appréciation de la texture,) des biscuits. Ces caractéristiques dépendent de l'aptitude technologique des farines de blé (qualité des farines et du gluten), qui varient selon leur origine agroclimatique et meunière. Ainsi, la connaissance du comportement rhéologique à l'aide de la compression uniaxiale est bien adaptée à l'étude du comportement technologique des pâtes biscuitières. Les résultats obtenus ont montré la pertinence d'une telle approche sur les pâtes biscuitières, notamment en interprétant les rhéogrammes de compression par le modèle de Maxwell convecté. En outre, la méthode permet de caractériser des pâtes, puis de les discriminer en fonction de leur aptitude technologique, dans le procédé biscuitier. Elle permet également, d'affiner la sélection de variétés de blé adaptées au procédé, le choix de leur mélange éventuel, ou la mise au point des formules prévisionnelles.
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Blackhall, Robert Brian. "Taguchi methods and texture profile analysis applied to the manufacture of rotary moulded biscuits". Thesis, Heriot-Watt University, 2003. http://hdl.handle.net/10399/424.
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Robertson, Katherine Anne. "Effect of flour protein content on the utilization of shortening and cellulose in biscuits". Thesis, Virginia Tech, 1988. http://hdl.handle.net/10919/45172.
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Biscuits were prepared from eighteen different recipe formulations. The biscuits were made from flour containing 7.53%, 8.99%, and 10.05% protein with 30, 40, and 50 grams of shortening and 0 or 2.2 grams of microcrystalline cellulose (MCC). Biscuit quality was assessed by objective and sensory evaluation. The caloric content of the biscuits was also determined by bomb calorimetry.
No significant differences were detected in biscuit volume, crumb and crust color, or tenderness. The biscuits prepared with lower levels of shortening were moister than the biscuits prepared with higher levels of shortening. Wo significant differences were found by sensory panelists with regard to evenness of exterior color, aroma, evenness of cell structure, size of cell structure, interior color, center moistness, tenderness, biscuit flavor, or aftertaste. Flakiness and exterior color were found to be significantly different. Biscuits with added MCC were detected to be less flaky. Biscuits prepared from medium protein level flour and low-shortening with MCC were darker than high-shortening biscuits without MCC. High-protein, high-shortening biscuits with MCC were darker than medium-protein, high-shortening biscuits without MCC. The caloric content of the biscuits prepared with lower amounts of shortening was found to be significantly less than biscuits prepared with the higher levels of shortening. In conclusion, high quality biscuits can be produced from flour of varying protein content with less shortening and without the incorporation of MCC.Master of Science
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Adedara, Olumide Ayomide. "Why sorghum and biscuits have similar texture : the roles of protein starch and sugar". Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/60809.
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To help improve food security in sub-Saharan Africa, producing products such as biscuits from locally grown sorghum represents a viable alternative to using imported wheat. Sorghum biscuits are also valuable option for coeliac patients due to their gluten-free nature. Unlike the inferior quality that characterizes many gluten-free products, sorghum biscuits have similar texture to wheat biscuits. Although gluten is present as part of the wheat biscuit matrix, there are debates about its actual state and role in the texture of wheat biscuits. The objective of this work was to determine why sorghum biscuits have similar texture to wheat biscuits despite the absence of gluten.
Biscuits were made from sorghum flour and their level of hardness and brittleness were compared with laboratory made sugar-snap and commercial Marie wheat biscuits. The roles of protein, starch and sugar in biscuit texture were investigated. SEM and TEM showed that in sorghum biscuits, the kafirins (prolamin storage proteins) remained encapsulated in their protein bodies and were unlikely to contribute to the texture of sorghum biscuits due to their confined state. However, a continuous gluten sheet was observed to envelope intact starch granules in sugar-snap and Marie wheat biscuits. Starch granules were observed to be intact in both sorghum and wheat biscuits.
Stereomicroscopy indicated that starch granules were embedded in the sorghum biscuit matrix with visible strands of starch gel suggesting some starch granules, although minute were gelatinized, while vast majority of the starch granules remained intact and few swollen. Polarizing light microscopy (PLM) confirmed that most of the starch granules were ungelatinized as they remained birefringent, while some were non-birefringent. Increasing dough water level increased the hardness and brittleness of sorghum biscuits and the texture was similar to that of Marie wheat biscuit at both 35% and 40% water on a flour basis, while it was similar to sugar-snap wheat biscuit at 30% water on a flour basis. Addition of different levels of pre-cooked sorghum flour reduced the hardness and brittleness of sorghum biscuits. As the level of pre-cooked sorghum flour was increased, biscuits became softer, less cohesive and more crumbly. This indicates that gelatinization resulted in weakening of the biscuit structure and could not have been responsible for the increase in the hardness of sorghum biscuit when water level was increased.
PLM also indicated that the starch granules were embedded in the sorghum biscuit matrix through the formation of networks with a sugar glass.. Increasing sugar level also increased the hardness and brittleness of sorghum biscuits with biscuits containing 20% sugar on a flour basis having a similar texture to sugar-snap and Marie wheat biscuits, while biscuits containing no sugar were extremely soft and crumbly. This indicated that the sugar was responsible for holding other components of the biscuit together. DSC and XRD confirmed that the sugar in sorghum biscuit was present as a glassy amorphous matrix, as was also the case in wheat biscuits. It appears the sugar glass becomes more continuous as sugar level is increased, thereby allowing the formation of stronger networks with the starch granules which caused an increase in biscuit hardness.
This study shows that even though gluten is not present in sorghum biscuits, sorghum biscuits of similar texture to wheat biscuits can be produced by optimizing the level of sugar and water used in dough formation. On the other hand, the texture and role of gluten in wheat biscuits depends on the type of wheat biscuit being investigated as they differ in formulation. It appears due to the inability of kafirins to form a continuous network in sorghum biscuits, an oil emulsified sugar glass infiltrates the biscuit matrix embedding starch granules, protein matrix and cell wall materials. The structure formed through the interaction of the sugar glass with other components of the sorghum biscuit, especially starch seems to produce a functionality that compensates for the absence of gluten and this is responsible for the similar texture of sorghum to wheat biscuits.Dissertation (MSc)--University of Pretoria, 2017.
Food Science
MSc
Unrestricted
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Johnson, Michelle E., Eileen M. Cress, Kailey Riddle, Kaitlyn Webb e W. Andrew Clark. "Protein Fortification of a Typical Biscuit Recipe". Digital Commons @ East Tennessee State University, 2017. https://dc.etsu.edu/etsu-works/2505.
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FAHLOUL, DJAMEL. "Modelisation et simulation d'un four-tunnel contributions a la maitrise de la cuisson des biscuits". Massy, ENSIA, 1994. http://www.theses.fr/1994EIAA0039.
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Ce travail a pour objectif le developpement d'un modele de connaissance d'un four-tunnel de cuisson des biscuits. Nous avons opte pour un modele statique pour decrire les transferts de chaleur et de matiere dans la chambre de cuisson. Le modele de la cuisson du biscuit a ete simplifie pour ne prendre en compte que le sechage. La luminescence du biscuit qui est un critere de qualite important a ete modelise selon une cinetique d'ordre 1 divisee en deux etapes. Nous avons valide le modele sur les profils suivants : temperature et hygrometrie de l'air de cuisson, temperature et teneur en eau du biscuit, flux de chaleur recu par le biscuit ainsi que sa luminescence. Ces profils sont bien representes par le modele. L'erreur relative moyenne lors de la validation de la luminescence du biscuit est de 3%. Des simulations ont montre que la temperature de consigne est de loin la variable la plus importante dans le reglage du four par rapport au profil d'extraction et le temps de cuisson. Par ailleurs nous avons verifie que le modele permet de predire l'influence des perturbations dans le four (zone surchauffee, zone froide) sur les profils du biscuit (temperature, teneur en eau et luminescence) cette etude a montre aussi l'importance du flux de chaleur pour comprendre et controler la cuisson des produits cerealiers. Les proprietes du biscuit telles que sa teneur en eau et sa luminescence finales etant bien correlees au flux de chaleur. Un capteur de flux de chaleur a ete developpe. Ce capteur permet de dissocier les flux radiatif et convectif recus par le biscuit.
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Phongnarisorn, Benjapor. "Effect of Matcha green tea powder in shortbread biscuits on consumer acceptability and acute metabolic response". Thesis, University of Leeds, 2017. http://etheses.whiterose.ac.uk/17084/.
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Matcha green tea powder (MGTP) is made by finely grounding green tea leaves and is increasingly used to flavour food products. The aim of this thesis was to produce a shortbread biscuit product containing MGTP and to evaluate its consumer acceptability and the effect of its consumption on postprandial blood glucose, triglyceride, and satiety responses. In the first instance, the phytochemical composition of the MGTP was determined and compared to green tea extract powder (GTEP), another popular product, which is prepared by solvent extraction. HPLC analysis revealed that MGTP had higher total catechin content and lower caffeine content than GTEP. MGTP was incorporated into shortbread biscuits at 2, 4, 6 g per 100 g of flour. The effect of baking, storage, and the addition of sodium bicarbonate on the catechin stability was evaluated. Percentage of total catechin remaining in biscuits ranged from 81-89% when compared to catechin content in dough. Epimerization of epigallocatechin gallate (EGCG) to gallocatechin gallate (GCG) occurred during baking. Moreover, over one month storage, epigallocatechin (EGC) loss (30-50% loss) was significant and contributed to the significant loss of total catechins. Next, the sensory evaluation of shortbread biscuits formulated with three levels of MGTP (2, 4, 6 g per 100 g of flour) and three levels of sugar (25, 30, 35 g per 100 g of flour) was conducted through acceptability test with a 9-hedonic point scale. The biscuits that contained 2 g of MGTP and 25 g of sugar per 100 g of flour showed the highest acceptability, whereas the biscuit that contained 6 g of MGTP and 25 g of sugar per 100 g of flour received the lowest acceptability. The result indicated that consumers preferred the biscuits with low content of MGTP. Finally, a pilot study investigated the effect of MGTP, either incorporated into shortbread biscuits (6 g per 100 g of flour) or consumed as a drink (3 g dissolved in water) with a plain biscuit, on the postprandial glucose, triglyceride and satiety responses in healthy human subjects. The pilot study revealed that among Asian participants, the triglyceride response after consuming biscuits that incorporated with MGTP was significantly lowered, when compared with plain biscuits and plain biscuit with green tea drink meal. The result shows a possibility that a shortbread biscuits’ matrix may enhance the triglyceride lowering effect of MGTP. Moreover, the sensory evaluation result indicated that familiarity of MGTP could increase the acceptability of shortbread biscuits incorporated with MGTP. Hence, this research shows that biscuits with MGTP has a potential to be put in the healthy food market.
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Dovi, Koya Ange Pamela. "Whole grain sorghum and whole grain cowpea biscuits as a complementary food for improved child nutrition". Diss., University of Pretoria, 2013. http://hdl.handle.net/2263/43320.
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Protein-energy malnutrition (PEM) among children remains a huge burden in Africa. Due to poverty, such children rely on the same starchy staples, such as sorghum, consumed in the household, as both their source of energy and protein. However, sorghum has a low protein quality, particularly with respect to the indispensable amino acid lysine and also protein digestibility. Local pulses such as cowpea are important vehicles to address PEM. Biscuits are favoured as means of fortification because they are palatable, nutrient-dense, in ready-to-eat form and have a long shelf-life. Therefore, the objectives of this study were to develop and evaluate the effect of fortifying whole grain sorghum with whole grain cowpea on the nutritional quality, instrumental, sensory characteristics and consumer evaluation of the biscuits.
Composite biscuits were produced from two types of whole grain sorghums, white tan-plant, non-tannin (WTP) and red non-tannin (RNT) composited with whole grain cowpea at 60:40 ratio. These were compared with commercial economic wheat biscuits.
Sorghum-cowpea biscuits had 50-60% higher protein content than 100% sorghum biscuits but were the same as that of wheat biscuits. The mineral content of sorghum-cowpea biscuits was 27-29% and 37% higher than that of 100% sorghum and wheat biscuits, respectively. The pepsin in-vitro protein digestibility (IVPD) of the sorghum-cowpea biscuits was 71-81% higher than that of 100% biscuits due to inclusion of the more digestible cowpea globulin proteins. However, the average pepsin IVPD of the sorghum and sorghum-cowpea biscuits was 211% and 76% lower than that of wheat biscuits, respectively. There was no trypsin inhibitor activity in the sorghum-cowpea biscuits due to the dilution of the trypsin inhibitors in cowpea. The total phenolic content of the sorghum-cowpea biscuits was 30-45% and 70% higher than that of 100% sorghum and wheat biscuits, respectively.
Sorghum-cowpea biscuits were stronger than 100% sorghum biscuits due to water soluble-globulin proteins from cowpea. Correspondence analysis (CA) revealed that 64% of the variation in terms of texture and flavour of the biscuits was due to type of cereal (sorghum or wheat) and 23% was due to the presence of cowpea in biscuits, respectively. Standard wheat biscuits were the most liked. However, using cluster analysis, individual overall liking of consumers varied and four different clusters of consumers with similar liking of the biscuits were identified. Two clusters with substantial percentage of consumers (41%) liked the sorghum-cowpea biscuits. These findings suggest that sorghum-cowpea composite biscuits could well serve as an acceptable high quality protein-rich complementary food to alleviate PEM, and generate income for smallholder farmers in rural areas of Africa where sorghum and cowpea are produced and consumed as staples.Dissertation (MSc)--University of Pretoria, 2013.
lk2014
Food Science
MSc
Unrestricted
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Davoli, Fernanda Zaccarelli. "Efeito da adição de emulsificantes na cristalização de gorduras baixo trans para recheio de biscoito". [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256083.
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Orientador: Daniel Barrera-ArellanoDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: As comprovações científicas que demonstram os danos causados à saúde pelo consumo de ácidos graxos trans, aliadas às novas legislações que restringem a quantidade de ácidos graxos trans ou determinam a necessidade de suas quantidades serem especificadas nas tabelas nutricionais dos rótulos dos alimentos, tornaram a interesterificação e as técnicas de misturas de diferentes fontes de gorduras, ferramentas fundamentais para o desenvolvimento de gorduras e alimentos livres de ácidos graxos trans. A indústria de alimentos precisa de conhecimento sobre a funcionalidade e aplicabilidade de gorduras formuladas com baixo conteúdo de ácidos graxos trans e sobre o efeito de aditivos, como os emulsificantes, nas suas características físico-químicas. Neste trabalho, três gorduras comerciais com baixo conteúdo de ácidos graxos trans (duas para recheio de biscoito tipo wafer e uma para recheio de biscoito tipo sanduíche) foram aditivadas com cinco emulsificantes diferentes, a uma dosagem constante de 3%. Os emulsificantes utilizados foram 5 versões de mono e mono-diglicerídios saturados, que diferiam com relação à matéria-prima usada na sua produção e o teor de monoglicerídio contido no produto. As características físico-químicas determinadas nas gorduras foram: perfil de sólidos, ponto de fusão, dropping point, curvas de cristalização e de fusão por DSC e isoterma de cristalização por RMN. Os perfis de cristalização das gorduras tanto por DSC como RMN foram as características que mais sofreram alterações. Os cinco emulsificantes promoveram aumento na velocidade de cristalização das gorduras. Dois dos emulsificantes e duas das gorduras foram cristalizados em planta piloto, utilizando-se um trocador de calor de superfície raspada e, posteriormente usadas na produção de recheios. Os recheios foram analisados quanto à densidade específica, firmeza, dureza e aderência e comparados com recheios feitos com as gorduras sem aditivos. Em geral, nenhuma alteração significativa nos recheios foi observada. Enfim, emulsificantes podem ser usados como agentes de aceleração da velocidade de cristalização de gorduras e potencialmente podem diminuir o tempo de produção de gorduras e biscoitos recheados
Abstract: Scientific evidence that demonstrates the harm to health caused by the consumption of trans fatty acids, coupled with new legislation that limits the quantity of trans fatty acids or calls for its quantities to be clearly specified on nutritional tables in product labels have made the interesterification and blending techniques, which combine different sources of fat, essential for the development of trans free fats and food products. The food industry requires knowledge of functionally and applicability of formulated fats with low contents of trans fatty acids and of the effects that additives, such as emulsifiers, produce on their physical-chemical properties. This work studies the change to the physical-chemical properties of three commercially used fats (two wafer biscuit filling fats and one sandwich biscuit filling fat) with low contents of trans fatty acids when a constant 3% dosage of emulsifier is added. The emulsifiers used were five versions of saturated mono and mono-diglycerides made from different fat bases and having different monoglyceride contents. The physical-chemical properties of the fats analyzed were: solid fat content, melting point, dropping point, crystallization and melting curves by DSC and crystallization isotherm by NMR. The most significant change observed was related to the crystallization profile both by DSC or NMR. All five emulsifiers enhanced fat crystallization rate. Two emulsifiers combined with two fats were crystallized using a pilot scraped-surface heat exchanger (SSHE) and further used to produce biscuit fillings. These filling samples were finally analyzed in terms of their specific gravity, firmness, hardness and stickiness and compared to a filling made from pure low trans fat. No significant change was identified in the comparison. Thus, the emulsifier can be utilized as an agent to speed up fat crystallization and potentially shorten the fat and filled biscuit production time
Mestrado
Mestre em Tecnologia de Alimentos
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Charun, Eric. "Influence des conditions de pétrissage et de la composition biochimique des farines sur la qualité des biscuits secs laminés". Dijon, 1997. http://www.theses.fr/1997DIJOS066.
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L'influence des conditions de pétrissage sur la stabilité dimensionnelle des biscuits secs est étudiée sur une ligne de fabrication pilote instrumentée par des capteurs de force et de température. Le rôle de l'apport énergétique est étudié a partir des effets indépendants des variables vitesse et temps de pétrissage et des effets de la température finale de pate. Cette dernière variable est ajustée indépendamment de l'apport d'énergie mécanique par régulation de la température de double enveloppe du pétrin. Les pates sont caractérisées par des méthodes rhéologiques et physico-chimiques. Avec une farine adaptée a la biscuiterie (variété arminda), l'épaisseur des biscuits augmente avec l'apport d'énergie spécifique totale et le temps de pétrissage alors que la longueur augmente avec la vitesse de pétrissage et diminue avec l'augmentation de la température de la pâte. L'augmentation du cisaillement réduit la taille des macropolymères de gluténines, ce qui diminuerait l'élasticité des pâtes donc la rétraction en longueur. L'augmentation de la température de pate induit la fusion de la matière grasse, qui provoque une augmentation brutale des propriétés élastiques de la pâte, indiquant la connectivite tridimensionnelle du réseau protéique. Avec une farine mal adaptée (variété camp remy), ce déterminisme de la longueur est globalement identique mais, par contre, aucune prise d'épaisseur n'est obtenue quand l'apport d'énergie spécifique totale augmente. Cette absence d'effet est maintenue lorsque la teneur en eau de la pate augmente. Pour cette variété comme pour quarante autres farines, la granulométrie des particules, reliée a la dureté de l'albumen des blés, est identifiée comme le principal facteur déterminant l'épaisseur des biscuits. Des mécanismes physico-chimiques sont proposes : une taille particulaire plus élevée serait liée a une vitesse de diffusion de l'eau plus faible a l'intérieur des particules, retardant l'hydratation des protéines.
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PETIT, MARIE-DOMINIQUE. "Solubilisation et reticulation enzymatiques des pentosanes de la farine de ble. Application au pain et aux biscuits". Nantes, 1995. http://www.theses.fr/1995NANT2119.
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Les pentosanes sont des polysaccharides solubles ou insolubles influencant les caracteristiques de la pate et des produits de cuisson (pain et biscuits). A l'etat isole, les pentosanes solubles ont la capacite a former des gels irreversibles. Pourtant, cette aptitude n'a pas encore ete exploitee au sein de la pate. Par ailleurs, il existe des enzymes qui solubilisent les pentosanes insolubles en arabinoxylanes de haut poids moleculaire, aptes a reticuler. L'objectif de ce travail a donc ete d'utiliser ces enzymes solubilisantes afin d'accroitre la quantite de pentosanes en solution dans la pate et de les combiner avec des systemes reticulant. La premiere etape a ete la mise au point d'une technique d'extraction des pentosanes solubles et insolubles. Les extraits contiennent 30 a 50% d'arabinoxylanes. Des enzymes partiellement ou completement purifiees ont ete testees pour la solubilisation des pentosanes insolubles extraits. Certaines de ces enzymes (endoxylanases, cellulase. . ) permettent de solubiliser des pentosanes ayant une masse moleculaire elevee, d'autres (cellulase pure) solubilisent des molecules de taille trop faible pour reticuler. Un criblage d'oxydants a mis en evidence que les couples h#2o#2/peroxydase, glucose oxydase/peroxydase et la laccase permettent aux pentosanes solubles et aux pentosanes solubilises de former des gels par dimerisation de l'acide ferulique. Dans la pate de farine, les enzymes de solubilisation donnent des resultats voisins de ceux obtenus en milieu modele. Les oxydants, seuls et en association avec les enzymes solubilisantes, reticulent 10 a 50% des pentosanes extractibles selon leur taille moleculaire. La reticulation des pentosanes solubles et solubilises permet d'augmenter la dose d'enzyme de solubilisation utilisee en panification, et donc le volume du pain, en limitant les effets secondaires de fortes doses d'enzyme (collant, affaiblissement de la pate). L'addition de pentosanes solubles et insolubles a confirme leurs effets respectifs. En biscuiterie, les enzymes de solubilisation stabilisent les dimensions des biscuits
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Biguzzi, Coralie. "L'amélioration de la qualité nutritionnelle est-elle compatible avec le maintien de la qualité sensorielle ? : L'exemple des biscuits". Phd thesis, Université de Bourgogne, 2013. http://tel.archives-ouvertes.fr/tel-00909653.
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Plusieurs fabricants de biscuits et gâteaux français se sont engagés à mettre sur le marché des produits de meilleure qualité nutritionnelle. Ce travail de thèse a eu pour objectif de déterminer si cette amélioration de la qualité nutritionnelle était compatible avec le maintien de la qualité sensorielle. La première étude portait sur l'impact des réductions en lipides et/ou en sucres sur l'appréciation et la perception sensorielle de neuf catégories de biscuits et gâteaux. Les résultats montrent que les enfants perçoivent peu de différences et apprécient généralement autant les variantes réduites que les variantes standards. Pour les produits réduits sans ajout de polyols, les adultes déprécient principalement les variantes qui sont perçues moins sucrées et parfois également moins grasses et/ou différentes d'un point de vue textural. De plus, les réductions en sucres sont plus perceptibles que les réductions en lipides et à taux de réduction proches, les produits réduits en lipides sont moins dépréciés que ceux réduits en sucres. Les produits réduits avec ajout de polyols ne sont pas dépréciés et ne sont pas tous perçus moins sucrés.La deuxième étude s'est intéressée à deux leviers pour faire mieux accepter les produits réduits en lipides ou sucres. En exposant quasi-quotidiennement des consommateurs à des biscuits réduits d'environ 30 % en lipides ou en sucres, l'appréciation de ces produits augmente après un mois, mais davantage pour les lipides. En revanche, une exposition progressive ne montre pas d'effet sur un mois. Par ailleurs, une allégation nutritionnelle indiquant une réduction ne semble pas être un levier pour l'appréciation de biscuits et gâteaux réduits en lipides ou sucres
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Fernandes, Tânia Filipa Correia. "Scale up do processo de produção da bolacha Newkcal para a escala industrial - adaptação de uma linha de produção". Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/6775.
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Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de AgronomiaThis thesis portrays the scale up process of the semi-sweet biscuit production Newkcal from the pilot to industrial scale, highlighting occurred troubles, respective possible causes and the solutions adopted to solve them. These solutions resulted in modifications of the recipe and the biscuit manufacturing process, such as: reducing the total weight of Newkcal dough; opting for a three stage formulation of the dough; production of two different Newkcal formats with different production line speeds; changing the position of the cutting/engraving molds of the dough. The parameters and standards were stipulated for each stage of the manufacturing process. The final product specifications were reset by adjusting the specifications pre-defined while the biscuit production was at a pilot scale: the length and thickness of the biscuit decreased slightly and the width and moisture were increased. The Newkcal biscuit is considered an improvement of the recipe and production process of a previous one: Fruit & Fit. The characteristics of both biscuits were compared and it was verified that Newkcal biscuit has a more compact and less porous structure and is softer than the Fruit & Fit biscuit.
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Tabouillot, Pascal. "Caractérisation rhéologique des pâtes biscuitières en compression uniaxiale". Compiègne, 1993. http://www.theses.fr/1993COMPD647.
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L'objectif de ce travail était de mettre au point une méthode de mesure physique simple, fiable et d'interprétation sûre, pour mesurer, puis prédire les propriétés technologiques des pâtes biscuitières. A cet effet, un rhéomètre a été conçu et réalisé. Cet appareil de rhéologie permet d'imposer différents modes de sollicitation (déformation à différentes vitesses, déformation en régime harmonique, cycles de compression-relaxation. . . ). Les échantillons de pâte ont été déformés en compression uniaxiale, à vitesse constante. Le modèle de Maxwell convecté a été retenu pour l'analyse des rhéogrammes de compression. La viscosité et le temps de relaxation sont les deux paramètres rhéologiques déduits des courbes expérimentales. Le mécanisme de déformation des pâtons et le rôle de la lubrification ont été étudiés par analyse d'images. Le domaine de validité du modèle rhéologique a été déterminé. Une étude statistique a été menée pour cerner l'action de divers ingrédients sur la réponse des pâtes en compression-relaxation. Enfin, une utilisation industrielle de la méthodologie développée montre la pertinence d'une telle approche pour déterminer à priori le comportement technologique d'une farine nouvelleThe objective of the work was to develop a simple and reproductible physical measuring method to determine the technological properties of cookie dough. A rheometer was constructed which allows the application of various types of one dimensional deformation, e. G. : (I) different compression/relaxation velocities, (II) sinusoidal deformations, (III) compression-relaxation cycles. Rheological measurements of dough samples by compression at constant velocity were analysed using the upper convected Maxwell model, giving the sample's viscosity and relaxation time. The deformation mechanism and in particular the effect of lubrification is studied using image analysis. Hence the experimental conditions for which the new method is valid were determined. The effects of the various dough ingredients on the rheological behaviour are quantified by a statistical study ; based on varying the dough's composition. Finally industrial use of the developed methodology has shown the validity of our approach ; the behaviour of a dough based on a different type of flour, could be effectively predicted
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Délen, Claire. "The Huntley and Palmers biscuit company (Reading, 1841-1977) : a history". Thesis, Sorbonne université, 2018. http://www.theses.fr/2018SORUL136.
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Cette thèse retrace l’histoire de la biscuiterie Huntley and Palmers, implantée à Reading de 1841 à 1977. Elle étudie le développement de l’entreprise à travers ses successives innovations et modernisations, d’une firme familiale traditionnelle à une entreprise moderne qui finit absorbée par de plus grands groupes. Ce travail examine l’impact de ce géant de l’industrie biscuitière sur la société britannique et plus largement le monde à travers une étude de sa production alimentaire ainsi que de sa production visuelle, en mobilisant des éléments de culture matérielle des archives officielles de la firme ainsi que d’autres fonds originaux. La thèse étudie également en profondeur la question du paternalisme tel qu’il est pratiqué par Huntley and Palmers, afin de re-situer ces pratiques et l’idéologie qui les motive dans un contexte national. Elle évalue ces pratiques à l’aune des différentes variétés de paternalisme existantes et retrace l’évolution d’une forme de paternalisme typique du dix-neuvième siècle vers un « nouveau paternalisme » institutionnalisé puis un « post-paternalisme » propre aux entreprises modernes. Enfin, le travail porte un intérêt tout particulier à mêler la perspective des employeurs à celle des employés, afin de dépasser la vision de l’entreprise donnée par les archives officiellesThis thesis recounts the history of the Huntley and Palmers biscuit company, based in Reading from 1841 to 1977. It examines the development of the company through the successive innovations and modernisations, from the traditional family firm to the modern firm that would eventually be absorbed by larger groups. This work studies the impact of the biscuit giant on British society and on the world at large by a survey of its production, in terms of food as well as visual production, by using elements of material culture present in the company’s official archives as well as original collections. It also investigates the question of paternalism and paternalist practices at Huntley and Palmers’, so as to locate these measures and the ideology behind them in a national context. These practices are assessed in the light of the different varieties of paternalism and enable us to map the evolution from a typical nineteenth-century brand of paternalism towards institutionalised “new paternalism” followed by a form of “post-paternalism” characteristic of modern companies. Finally, the thesis lays emphasis on combining the employers’ perspective with that of the employees in order to go beyond the vision of the company that transpires from the official archives
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Nafidi, Mohamed. "Étude du comportement rhéologique des pâtes de farine de blé". Compiègne, 1988. http://www.theses.fr/1988COMPD124.
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Il s'agit d'utiliser les méthodes de mesure rhéologique pour caractériser le comportement des pâtes de farine afin de contrôler les fluctuations, dues notamment aux conditions agroclimatiques, de la qualité de cette farine. L'étude a porté essentiellement sur des farines destinées à la fabrication biscuitière. A partir des mesures de la contrainte à taux de cisaillement constant et des mesures de relaxation, effectuées sur des échantillons de pâte de farine de teneur en eau variant de 65% a 45%, a été mis en évidence le comportement viscoélastique qui est le siège d'une rhéodestruction (décroissance de la contrainte avec le temps). La modélisation des courbes a permis d'extraire des paramètres. Lesquels sont déterminés sur plusieurs lots de farine et par la sont dégagés des critères discriminants. La contrainte extrapolée à l'origine de la deuxième phase de rhèodestruction, est un critère significatif, les différences sont d'autant plus grandes que la teneur en eau est faible. D'autre part, la contrainte extrapolée à l'origine de la deuxième phase de rhéodestruction, est un critère significatif, les différences sont d'autant plus grandes que la teneur en eau est faible. D'autre part, la contrainte maximum, caractérisant la viscoélasticité, est un critère important; sa valeur a été corrélée avec la teneur en protéines et avec l'absorption des farines. Enfin, les ingrédients d'une formulation biscuitière (sucre, matières grasses, lactosérum, etc) ajoutés à une farine, en modifient considérablement le comportement.
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Serrem, C. A. (Charlotte Atsango). "Development of soy fortified sorghum and bread wheat biscuits as a supplementary food to combat protein energy malnutrition in young children". Thesis, University of Pretoria, 2010. http://hdl.handle.net/2263/25565.
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Protein Energy Malnutrition (PEM) due to under nutrition is a major public health problem among children in Africa and other developing countries. Sorghum and bread wheat, which are important dietary staples in the semi-arid tropics of Africa, are suitable vehicles for delivering proteins to alleviate PEM. Formulation of foods from these low-lysine staples fortified with legumes is a sustainable approach to improve the protein nutritional quality of foods for young children. Biscuits offer a valuable vehicle for fortification as they are nutrient dense, ready-to-eat, have a long shelf-life and are popular. Therefore, this study investigated the effect of complementing sorghum and bread wheat with defatted soy flour on the nutritional and sensory quality and consumer acceptability of biscuits. Biscuits were formulated and developed by compositing sorghum and bread wheat flours with defatted soy flour at different ratios. To establish the nutritional characteristics of biscuits, proximate composition, lysine and reactive lysine contents and in vitro protein digestibility were determined. Protein Efficiency Ratio (PER), Food Efficiency Ratio (FER) True Digestibility and Biological Value (BV) of sorghum biscuits were determined using Sprague Dowley weanling male rats. The sensory characteristics of biscuits were evaluated using a descriptive panel and instrumental texture analysis. Acceptability was evaluated using eight to nine year old school children. Compared to the 100% cereal biscuits, sorghum-soy and bread wheat-soy composite biscuits in a 1:1 ratio had at least double the protein, mineral and crude fibre contents. The lysine contents of biscuits increased by 500-700%. For the sorghum-soy biscuits, in vitro protein digestibility increased by 170% and Protein Digestibility Corrected Amino Acid Score (PDCAAS) was 8 times higher. Two such biscuits of 28 g each could provide 50% of the recommended daily protein intake for 3 to 10 year olds. In the animal study, PER and FER for sorghum-soy biscuits were equivalent to the reference casein. True Digestibility was high for all diets, 85 to 95% and BV of sorghum biscuits was higher than sorghum-soy diet by 20%. Principal Component Analysis (PCA) revealed that 61% and a further 33% of the variation in sensory properties was due to the type of cereal and concentration of soy in biscuits, respectively. Maximum stress increased by 39% and 34% in sorghum-soy and bread wheat-soy biscuits, respectively at 1:1 ratio. Spread factor of biscuits increased by 7 to 32%. Biscuits were darker in colour (reduced L* value) by 14 to 56% and hardness increased by 84% in sorghum biscuits. Positive hedonic scores by 8 to 9 year old school children for fortified biscuits were sustained above 80% through 8 consumption occasions. This data shows that fortifying with defatted soy flour imparts positive sensory characteristics associated with biscuits to sorghum and bread wheat biscuits and the acceptance of such biscuits may be sustained over an extended period of time. This study indicates that soy fortified sorghum and bread wheat biscuits have high nutrient density, protein quality, positive sensory properties and high acceptability if consumed over an extended period. Hence, the biscuits have great potential as protein-rich supplementary foods to alleviate PEM among children and to provide an income to small holder farmers in rural African communities through purchase of grain for the Home Grown School Feeding Programme.Thesis (PhD)--University of Pretoria, 2011.
Food Science
unrestricted
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Boullenger, Garance <1996>. ""How do agri-food companies define sustainability criteria for their raw materials purchasing? Study of wheat sustainable sourcing within biscuits producing companies."". Master's Degree Thesis, Università Ca' Foscari Venezia, 2019. http://hdl.handle.net/10579/15553.
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Rebellato, Ana Paula 1977. "Biscoitos elaborados com farinhas de trigo fortificadas com ferro : teor do mineral e qualidade físico-química durante a estocagem". [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254642.
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Orientador: Juliana Azevedo Lima-PalloneDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: No Brasil a ANVISA através da Resolução nº 344 de 2002, instituiu a obrigatoriedade do enriquecimento de farinhas de trigo e milho com ácido fólico e ferro. A deficiência de ferro é apontada como a principal causa da anemia ferropriva. A fortificação de alimentos com ferro é a estratégia indicada pelas instituições que atuam na área de saúde como a mais eficiente para o combate à anemia. Entretanto, a ingestão excessiva deste mineral está associada a danos oxidativos e tem sido relacionada com a manifestação de várias doenças. Dessa forma, o alcance dos objetivos dos programas de fortificação de alimentos está relacionado à garantia da ingestão recomendada para os nutrientes adicionados e aos atributos físico-químicos, que devem ser monitorados no veículo utilizado e no produto final. Este trabalho teve como objetivos adequar e validar uma metodologia para a determinação de ferro em amostras de biscoitos elaborados com farinha de trigo fortificada, utilizando a técnica de Espectrometria de Absorção Atômica com chama e acompanhar os parâmetros físico-químicos (umidade, acidez, índice de peróxido e teor de lipídeos) durante o período de estocagem (150 dias). O método para determinação do teor de ferro em biscoitos foi validado para os parâmetros precisão, seletividade, recuperação, sensibilidade, linearidade, limite de detecção (LD) e limite de quantificação (LQ) e se mostrou adequado. O teor médio de ferro presente nos biscoitos tipo cream cracker, água e sal, maisena e amanteigado foram: 5,0 a 8,6; 5,3 a 7,8; 2,5 a 6,8; 3,7 a 5,7 mg 100 g-1, respectivamente. Foi verificada diferença significativa entre lotes de mesma marca e entre marcas do mesmo tipo, através da ANOVA e do Teste de Tukey (p<0,05). Para os parâmetros físico-químicos, os valores obtidos ao longo do período de estocagem variaram; umidade de 1,8 a 6,3%; acidez de 1,5 a 7,4 mg NaOH 0,1 mol L-1 100g-1; índice de peróxido de valor não detectado (nd) a 95,1 meq Kg-1 de gordura. Para o teor de lipídeos e ferro, o menor e o maior valor encontrado foram 9,8 e 18,0% e 2,1 e 9,2 mg 100 g-1, respectivamente. Foi possível verificar que existe diferença significativa entre os valores obtidos para cada lote de mesma marca ao longo do período de estocagem. Nenhum tipo de correlação entre a umidade e os valores de acidez presentes nas matrizes, foi observado, da mesma forma que não foi verificada nenhuma correlação entre o índice de peróxido e o teor de ferro. Notou-se que há necessidade de melhorar a qualidade dos ingredientes utilizados no preparo dos biscoitos a fim de manter um padrão de qualidade uniforme durante todo o período de validade. As variações observadas no teor de ferro indica a necessidade de uma legislação mais específica, estabelecendo concentrações (mínima e máxima) para o mineral utilizado na fortificação de farinha de trigo que estará presente em alimentos prontos para o consumo, a fim de garantir o sucesso da campanha de fortificação
Abstract: Through the resolution no. 344 of 2002, ANVISA (Brazilian Regulatory Institute) assigned the obligation of enriching wheat and corn flours with folic acid and iron. Iron deficiency is pointed out as the main cause of anemia, so food fortification with this mineral is the most efficient strategy indicated by the health institutions that work towards the combat of anemia. However, excessive ingestion of this mineral is associated with oxidative damages and has also been related to the occurrence of several diseases. So the fortification programs must guarantee the recommended intake, and not more than that, as well as to maintain the physicochemical attributes, by monitoring both the vehicle of fortification and the final product. This work redesigned and validated one methodology for iron determination in samples of biscuits produced with fortified wheat flour, by using Flame Atomic Absorption Spectrometry (FAAS). It also measured physicochemical parameters (moisture, acidity, peroxide index and fat content) during the storage period (150 days). The method for iron determination in biscuits is shown to be adequate and was validated for the parameters precision, sensibility, selectivity, recovery, accuracy, linearity, limit of detection (LOD) and quantification (LOQ). The iron content in biscuits of the types cream cracker, salt and water, cornstarch cookies (maizena) and butter cookies were, respectively: 5.0 to 8.6, 5.3 to 7.8, 2.5 to 6.8, and 3.7 to 5.7 mg 100 g-1. ANOVA and Tukey tests (p<0,05) were applied to verify if there was significant difference between batches of the same brand and among the brands of the same type of biscuits. For the physicochemical parameters, all the values obtained throughout the storage period varied. Moisture was from 1.8 to 6.3%; acidity was from 1.5 to 7.4 mg NaOH (0,1 mol.L-1) 100 g-1; peroxide index was form non-detectable (nd) to 95.1 meq Kg-1 of fat. The lowest and the highest values for fat content were 9.8 and 18% the range for iron was from 2.1 to 9.2 mg 100 g-1 for iron. There was significant difference between the values obtained for each batch of the same brand throughout the storage period. But there was no correlation between the moisture present in the matrix and the acidity values, neither there was between the peroxide index and iron content. It is necessary for the industries of biscuits to improve the stability of the ingredients to maintain uniformity during all the storage period. The observed variation of iron content indicates the need for a more specific legislation, which establishes minimum and maximum concentrations for the mineral added to fortify wheat flour, aiming to guarantee the success of the fortification campaign
Mestrado
Ciência de Alimentos
Mestra em Ciência de Alimentos
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Galluccio, E. "L-ARGININE IN HEALTHY FOOD IN OBESE SUBJECTS WITH IMPAIRED GLUCOSE TOLERANCE AND METABOLIC SYNDROME". Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/232642.
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Introduction: Metabolic syndrome is characterized by impaired glucose regulation, insulin resistance, hypertension, dyslipidemia, obesity, altered indices of vascular regeneration. Nitric oxide, potent endogenous vasodilator, is synthesized by nitric oxide synthase from L-arginine. Many studies showed that L-arginine supplementation improved metabolic and vascular function. A low caloric food product containing L-arginine, in form of a biscuit, was created and used in this study.
Aim: This is a 7-week, double-blind crossover study performed in obese subjects with impaired glucose tolerance and metabolic syndrome, consisting in daily consumption of 6 biscuits (enriched with L-arginine or placebo), in order to evaluate the effects of the L-arginine, on endothelial function and vascular repair.
Results: In the group receiving L-arginine-enriched biscuits we found higher L-arginine, NOx and cGMP levels and post-ischemic blood flow compared with the group receiving placebo biscuits. Then L-arginine enanched both eNOS and Akt mRNA expression levels (in EPCs) and SDF-1, VEGF-, MMP-9, SCF plasmatic levels, while reduced ADMA plasmatic levels. Further we found a body weight reduction, with a significant reduction in fat mass.
Conclusion: L-arginine-enriched biscuits were able to improve endothelial and vascular function, glucose metabolism, body composition, cell mobilization and differentiation properties.
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Fernandez-Maloigne, Christine. "Segmentation et caractérisation d'images de texture à l'aide d'informations statistiques : application à l'industrie agro-alimentaire". Compiègne, 1989. http://www.theses.fr/1989COMPD218.
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Les travaux présentés dans cette thèse portent sur un problème de caractérisation de l'alvéolation de biscuits extrudés. Pour ce faire, diverses techniques d'analyse d'images texturées ont été étudiées, avant de s'arrêter aux méthodes statistiques et notamment aux matrices de longueurs de plages (LDP) et à leurs paramètres discriminants. Cette étude nous a ainsi amenés à élaborer une méthode originale de codage d'images à l'aide des matrices de LDP, qui a été testée sur de nombreuses images d'origines diverses afin d'en montrer la validité. La performance de l'algorithme est comparée à celle d'autres méthodes statistiques de segmentation, avant d'en montrer l'impact sur la discrimination de biscuits extrudés.
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Marcilio, Roberto. "Uso do grão de amaranto no desenvolvimento de produto tipo "cookie" isento de gluten. Caracteristicas nutricionais e sensoriais". [s.n.], 2001. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254499.
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Orientador: Jaime Amaya-FarfanDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O único tratamento efetivo para as pessoas celíacas é a remoção total da dieta de produtos contendo glutén, ou seja, elaborados com grãos considerados tóxicos. Essa remoção é tarefa dificil devido à grande quantidade de produtos industrializados e caseiros preparados através desses cereais
Abstract: The only effective treatment to people celiacs is the total removal of the diet of products containing gluten, which is made with grains considered toxic. This removal is difficult task because of the large amount of manufactured goods and homemade prepared by the batch
Mestrado
Mestre em Alimentos e Nutrição
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Fustier, Patrick Jean. "Influence des fractions de mouture de blé tendre (farines patente, de-coupure et basse) sur les propriétés rhéologiques des pâtes et caractéristiques des biscuits". Thesis, Université Laval, 2006. http://www.theses.ulaval.ca/2006/23843/23843.pdf.
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Fustier, Patrick. "Influence des fractions de mouture de blé tendre (farines patente, de-coupure et basse) sur les propriétés rhéologiques des pâtes et caractéristiques des biscuits". Doctoral thesis, Université Laval, 2006. http://hdl.handle.net/20.500.11794/18322.
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DONATO, Nilcimelly Rodrigues. "Secagem de spirulina (spirulina platensis) e utilização na produção de biscoitos". Universidade Federal de Campina Grande, 2015. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/970.
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As microalgas possuem substâncias químicas e nutricionais de relevância na evolução humana, destacando-se a Spirulinapor sua alta concentraçãode proteínas e compostos nutracêuticos. A pesquisa se propôs a verificar, entre três métodos de secagem, o que melhor preserva as propriedades nutritivas da Spirulina. Entre a secagem convectiva, liofilização e aspersão, selecionou-se a biomassa secada com melhores propriedades químicas e nutricionais e se desenvolveram biscoitos tipo cookiesadicionados com Spirulina. Para esta pesquisa foram realizadas análises de controle dequalidade, incluindo parâmetros físicos, químicos, físico-químicos e microbiológicos da Spirulinain natura e seca. Além disso, fez-se o ensaio do armazenamento durante 60 dias em temperaturas de 30 e 40 ºC do melhor pó determinado de acordo com as análises citadas anteriormente. Por fim, desenvolveram-se formulações com diferentes concentrações de Spirulinade biscoitos tipo cookies, as quais foram submetidas a análises físicas, químicas, microbiológicas e sensoriais. A Spirulinain natura apresentou alto teor de água (86,79%), alto valor de atividade de água (0,985), baixa concentração de proteínas (5,87%) e alto valor de ácido ascórbico (60,67 mg/100 g). O melhor modelo ajustado às curvas de cinética de secagem convectiva em três temperaturas diferentes (40, 50 e 60 °C) foi o de Midilli. A observação das imagens por meio da microscopia eletrônica de varredura mostrou que as partículas da biomassa gerada pelos métodos de secagem em estufa e liofilização não apresentaram uniformidade quando comparadas às partículas secadas por aspersão. O modelo que melhor se ajustou aos dados experimentais das isotermas de adsorção, a 20, 30, e 40 ºC, da biomassa, foi o de Peleg. As isotermas foram classificadas como do tipo II e III. As análises físico-químicas realizadas com biomassa sinalizaram que o método que melhor conservou os nutrientes foi por liofilização tendo em vista que apresentou maior concentração de proteínas, lipídios, ácido ascórbico, fibras e aminoácidos, e melhores resultados nas isotermas, nos três modelos matemáticos. A biomassa obtida por este método foi armazenada por 60 dias e demonstrou estabilidade quanto ao teor de água, aumento discreto na atividade de água, diminuição na luminosidade e intensidade de amarelo além de aumento na intensidade deverde. Todas as análises microbiológicas apresentaram resultados que estiveram dentro da legislação nacional vigente. Nos biscoitos, com o aumento do percentual de Spirulinana formulação, houve um aumento no percentual proteico do biscoito além de incremento em minerais, quando comparado ao biscoito produzido apenas com a farinha refinada. As análises sensoriais demonstraram que as maiores notas foram atribuídas ao biscoitopadrão com farinha de trigo refinada. O biscoito padrão e o biscoito com 5% de Spirulinaforam preferidos com a mesma intensidade. Conclui-se que o melhor método de secagem para conservação dos nutrientes da Spirulina foi a liofilização. A caracterização de enriquecimento se dá ao biscoito adicionado de 15% de Spirulinacuja adição de 5% de Spirulinaem biscoito poderá ser aceita pela população.
Microalgae have chemical and nutritional substances of relevance in human evolution, there is the Spirulinafor its high concentration of proteins and nutraceutical compounds. The research proposed to verify, between three drying methods, which one best preserves the nutritional properties of Spirulina. Between the convective drying, freeze drying and spray drying, was selected the dried biomass, with better chemical and nutritional properties and developed cookies added with Spirulina. For this study, quality control analyses were performed including physical, chemical, physico-chemical and microbiological parameters of the different forms of presentation of Spirulina, fresh and dry. In addition, a study was made of the best powders stored for 60 days in the temperatures of 30 and 40 °C determined according to the analysis mentioned above. Finally, it was developed cookies with different concentrations of Spirulina, which were subjected to analyses: physical, chemical, physico-chemical, microbiological and sensory. It was found in investigations that fresh Spirulinahas a high moisture content (86.79%) and water activity (0.985); low concentration of proteins(5.87%) and high value of ascorbic acid (60.67 mg/100 g). The best method adjusted to kinetics curves of convective drying at three different temperatures (40, 50 and 60 °C) was Midilli. The observation of images by scanning electron microscopy showedthat the biomass particles generated by drying methods in greenhouses and lyophilisation are not uniform when compared to the dried particles by spray drying. The model that best fit the experimental data of moisture adsorption isotherms to biomass, at 20, 30, and 40 °C, was Peleg. The isotherms were classified as type II and III. The physicochemical analyses with biomass showed that the method that best preserved the nutrients was by lyophilisation in view that presented the highest concentration of proteins, lipids, ascorbic acid, fiber and amino acids, and better results in the isotherms in the three mathematical models. Biomass obtained by this method was stored for 60 days and demonstrated stability for in terms of moisture content, a slight increase in water activity, reduction in brightness and yellowness, as well as increase in greenness. All microbiological analysis showed results that were within the existing national legislation. In the cookies, with the increase in the percentage of Spirulinain the formulation, there was an increased percentage of protein cookie, and mineral increase when compared to the biscuits produced only with the refined flour. Sensory analysis showed that the highest scores were attributed to the standard cookie with refined wheat flour. Standard cookie and cookie with 5% Spirulinawere preferred with the same intensity. It was conclude that the best drying method for conservation of Spirulina nutrients was lyophilisation. The characterization enrichment takes the biscuit added 15% Spirulinawhich the addition of 5% Spirulinacookie may be accepted by the public.
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Adjei-Duodu, Thomas. "Physical, chemical and functional properties of tiger nuts (Cyperus esculentus) selected from Ghana, Cameroon and UK market (Spain)". Thesis, University of Plymouth, 2015. http://hdl.handle.net/10026.1/3313.
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The tiger nut (Cyperus esculentus) has attracted a lot of unsubstantiated health claims, yet there is a dearth of research investigation within Ghana specifically in the area of food product development. This study addresses the development of ‘functional bread and biscuit’ from tiger nuts obtained from UK market (Spain). The chemical constituents; carbohydrate, lipid, protein, dietary minerals and antioxidants, the functional properties of three varieties of tiger nuts obtained from Ghana (black and brown), Cameroon (yellow) and UK market (Spain) (brown) were investigated using standard analytical methods as well as the blood glucose response of healthy adults who consumed the developed bread. Tiger nuts were found to be good sources of carbohydrate (51-82g/100g) and lipids (21-37g/100g). The dietary fibre components ranged between 18, 1, 19 and 19g/100g for IDF, SDFP, HMWDF, and ITDF respectively, while the available carbohydrate as sugars were 45, 0.5 and 5g/100g for glucose, maltose and xylose respectively. Minerals that were found to be inherent to the crop were; potassium, phosphorus, magnesium, copper, iron, zinc and selenium and do not depend on place of origin. The following ratios for Sodium/Potassium 0.04, Calcium/Phosphorus 0.13 and Calcium/Magnesium 0.28 were obtained. Tiger nuts had TPC ≥ 134GAE per g, DPPH and stability index of 0.9-8.7mmol/litre and 3- 4 respectively. In conclusion the tiger nuts originating from different geographical locations were good sources of health giving minerals and had diversity of physical properties and chemical constituents which could inform future research in the functional food industry. Tiger nut could be added to the Ghana food basket and the product developed from it could be a potential functional food because of its effect on glucose response and phytochemical contents. It could again be used to replace artificial antioxidants (BHA or BHT) which are used in the food industry to inhibit lipid and protein oxidation especially the black variety.
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Worbisová, Michaela. "Analýza trhu sušenek aplikovaná na in-store prostředí". Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-150139.
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The main aims of this diploma thesis were to analyze the biscuits market at in-store area and to give some recommendations to Kraft Foods company, how to communicate in this media type in future. The diploma thesis consists of theoretical and methodological part and practical part. In the theoretical and methodological part, there are described terms related to the market, analysis of the market, customers' behaviour - its types, process and influencing factors. Also in this part the in-store communication, the subject, process and methods of marketing research are explained. The practical part is based on the theoretical and methodological part. It includes information about the biscuits market, Kraft Foods company, their competitors and customers. The Nielsen, Admosphere, MML, U&A data analyzes and author's own research, were realized and their results are summarized in this part. Author's own research was done by monitoring in-store areas in 6 hypermarkets and supermarkets. The results of all analyzes and of author's own research are summarized in the chapter Conclusion. Also the recommendations for Kraft Foods company are to be found there.
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Tabouillot, Pascal. "Caractérisation rhéologique des pâtes biscuitières en compression uniaxiale : Impact industriel de la méthode". Compiègne, 1993. http://www.theses.fr/1993COMP647S.
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L'objectif de ce travail était de mettre au point une méthode de mesure physique simple, fiable et d'interprétation sûre, pour mesurer, puis prédire les propriétés technologiques des pâtes biscuitières. A cet effet, un rhéomètre a été conçu et réalisé. Cet appareil de rhéologie permet d'imposer différents modes de sollicitation (déformation à différentes vitesses, déformation en régime harmonique, cycles de compression-relaxation. . . ). Les échantillons de pâte ont été déformés en compression uniaxiale, à vitesse constante. Le modèle de Maxwell convecté a été retenu pour l'analyse des rhéogrammes de compression. La viscosité et le temps de relaxation sont les deux paramètres rhéologiques déduits des courbes expérimentales. Le mécanisme de déformation des pâtons et le rôle de la lubrification ont été étudiés par analyse d'images. Le domaine de validité du modèle rhéologique a été déterminé. Une étude statistique a été menée pour cerner l'action de divers ingrédients sur la réponse des pâtes en compression-relaxation. Enfin, une utilisation industrielle de la méthodologie développée montre la pertinence d'une telle approche pour déterminer à priori le comportement technologique d'une farine nouvelleThe objective of the work was to develop a simple and reproductible physical measuring method to determine the technological properties of cookie dough. A rheometer was constructed which allows the application of various types of one dimensional deformation, e. G. : (I) different compression/relaxation velocities, (II) sinusoidal deformations, (III) compression-relaxation cycles. Rheological measurements of dough samples by compression at constant velocity were analysed using the upper convected Maxwell model, giving the sample's viscosity and relaxation time. The deformation mechanism and in particular the effect of lubrification is studied using image analysis. Hence the experimental conditions for which the new method is valid were determined. The effects of the various dough ingredients on the rheological behaviour are quantified by a statistical study ; based on varying the dough's composition. Finally industrial use of the developed methodology has shown the validity of our approach ; the behaviour of a dough based on a different type of flour, could be effectively predicted
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Délen, Claire. "The Huntley and Palmers biscuit company (Reading, 1841-1977) : a history". Electronic Thesis or Diss., Sorbonne université, 2018. http://www.theses.fr/2018SORUL136.
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Cette thèse retrace l’histoire de la biscuiterie Huntley and Palmers, implantée à Reading de 1841 à 1977. Elle étudie le développement de l’entreprise à travers ses successives innovations et modernisations, d’une firme familiale traditionnelle à une entreprise moderne qui finit absorbée par de plus grands groupes. Ce travail examine l’impact de ce géant de l’industrie biscuitière sur la société britannique et plus largement le monde à travers une étude de sa production alimentaire ainsi que de sa production visuelle, en mobilisant des éléments de culture matérielle des archives officielles de la firme ainsi que d’autres fonds originaux. La thèse étudie également en profondeur la question du paternalisme tel qu’il est pratiqué par Huntley and Palmers, afin de re-situer ces pratiques et l’idéologie qui les motive dans un contexte national. Elle évalue ces pratiques à l’aune des différentes variétés de paternalisme existantes et retrace l’évolution d’une forme de paternalisme typique du dix-neuvième siècle vers un « nouveau paternalisme » institutionnalisé puis un « post-paternalisme » propre aux entreprises modernes. Enfin, le travail porte un intérêt tout particulier à mêler la perspective des employeurs à celle des employés, afin de dépasser la vision de l’entreprise donnée par les archives officiellesThis thesis recounts the history of the Huntley and Palmers biscuit company, based in Reading from 1841 to 1977. It examines the development of the company through the successive innovations and modernisations, from the traditional family firm to the modern firm that would eventually be absorbed by larger groups. This work studies the impact of the biscuit giant on British society and on the world at large by a survey of its production, in terms of food as well as visual production, by using elements of material culture present in the company’s official archives as well as original collections. It also investigates the question of paternalism and paternalist practices at Huntley and Palmers’, so as to locate these measures and the ideology behind them in a national context. These practices are assessed in the light of the different varieties of paternalism and enable us to map the evolution from a typical nineteenth-century brand of paternalism towards institutionalised “new paternalism” followed by a form of “post-paternalism” characteristic of modern companies. Finally, the thesis lays emphasis on combining the employers’ perspective with that of the employees in order to go beyond the vision of the company that transpires from the official archives
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Maciel, Leda Maria Braga. "UtilizaÃÃo da farinha de linhaÃa (Linum usitatissimum L.) no processamento de biscoito tipo "cracker": caracterÃsticas fÃsico-quÃmicas, nutricionais e sensoriais". Universidade Federal do CearÃ, 2006. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1522.
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FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgicoNa Ãltima dÃcada o consumo de linhaÃa (Linum usitatissimum L.) vem aumentando e despertando o interesse de muitos pesquisadores, porque ela contÃm combinaÃÃes funcionais como o Ãcido linolÃnico (ALA), lignanas e fibras que estÃo relacionados ao seu potencial benÃfico à saÃde. VÃrios estudos comprovaram os benefÃcios da alimentaÃÃo suplementada com linhaÃa na prevenÃÃo e tratamento de diversas enfermidades, entre elas: doenÃas vasculares, cÃncer, diabetes, artrite, lÃpus, sintomas da menopausa e pÃsmenopausa, constipaÃÃo, entre outros. Assim o objetivo desse trabalho foi desenvolver biscoitos tipo cracker, adicionados de 10%, 15% e 20% de farinha de linhaÃa (CL10, CL15 e CL20) a partir de uma formulaÃÃo sem adiÃÃo de farinha de linhaÃa (CSL) e avaliar suas caracterÃsticas fÃsicas, quÃmicas, instrumentais, reolÃgicas e sensoriais. A farinha de linhaÃa provocou mudanÃas significativas na reologia da massa, melhorando os parÃmetros de espessura, comprimento e largura dos biscoitos. O teste de Tuckey mostrou que a umidade da amostra CL10 nÃo diferiu ao nÃvel de 5% de significÃncia dos biscoitos CSL, CL15 e CL20, entretanto o CSL diferiu (p<0,05) da CL15 e CL20. As modificaÃÃes mais significativas na composiÃÃo dos biscoitos foram verificadas nos teores de lipÃdios e proteÃnas. Todos os crackers com adiÃÃo de farinha de linhaÃa apresentaram-se mais escuros que o CSL. A aceitabilidade dos crackers foi avaliada por 96 provadores, quanto à aparÃncia, cor, sabor, textura, aceitaÃÃo geral, intenÃÃo de compra e escala do ideal para dureza. Houve diferenÃa significativa (p<0,05) para todos os atributos, entre as formulaÃÃes, com exceÃÃo das formulaÃÃes CSL e CL20. Os resultados de intenÃÃo de compra sugeriram que os consumidores tiveram maior interesse na aquisiÃÃo dos crackers com adiÃÃo de 15% de farinha de linhaÃa. A adiÃÃo de farinha de linhaÃa provocou aumento significativo nos teores de proteÃnas, sais minerais e fibras, tornando os biscoitos em um produto com alto teor de fibra alimentar.
In the last decade the consumption of flaxseed (Linum usitatissimum L.) is increasing and awaking the interest of many searchers because it contains functional compounds as alphalinolenic acid, lignans and fibers related to its beneficial potential for health. Several studies confirmed the benefits of food enriched with flaxseed in prevention and treatment of several diseases as vascular disease, cancer, diabetes, arthritis, lupus, symptoms of menopause and post menopause, constipation, etc. The purpose of this work was to develop biscuits like cracker, added 10%, 15% and 20% of flaxseed flour (CL10, CL15 and CL20) from the formulation without addition of flaxseed flour (CSL) and evaluate its physical, chemical, instrumental, rheological and sensory characteristics. The flaxseed flour provoked significant changes in rheology of dough, improving the thickness, length and width parameters of crackers. The Tuckey test showed that the humidity of sample CL10 didnât differ to the level (p<0,5) of crackers CSL, CL15 and CL20, however the CSL cracker differed of CL15 and CL20 crackers. The most meaningful changes in the composition of crackers were verified in lipids and protein content. All crackers with addition of flaxseed flour showed darker than CSL cracker. 96 panelists as for appearance, color, flavor, texture, global acceptance, purchase intent and ideal scale for texture assessed the acceptability of crackers. There was a meaningful difference among the formulations (p<0,5) in all attributes, excepting CSL and CL20 crackers. The results of purchase intent suggested that the consumers had a major interest on acquisition of CL15 crackers. The addition of flaxseed flour provoked significant increases on protein, mineral salts and fibers contents of crackers, transforming them in a product with high content of alimentary fibers.
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Goullieux, Adeline. "Définition et analyse d'une nouvelle méthode de mesure instrumentale de la texture des produits biscuitiers : application à la maîtrise du procédé de production biscuitière". Compiègne, 1994. http://www.theses.fr/1994COMPD727.
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L'objectif de ce travail était de mettre au point une méthode de mesure instrumentale de la texture des produits alimentaires solides, fragiles, granulaires de type biscuits secs, pour mesurer les propriétés texturales du produit fini en relation avec les paramètres du procédé de fabrication. A cet effet, un test de pénétrométrie conique a été utilisé et étudié. Il permet de calculer des paramètres reflétant l'état de surface, l'aspect sablé et la cohésion des biscuits. Par ailleurs, l'aspect visuel de la texture est étudié par analyse informatique d'image. Deux algorithmes sont employés : un algorithme structurel procurant des paramètres géométriques des interstices entre grains ; un algorithme statistique renseignant sur l'arrangement spatial des niveaux de gris. Une étude paramétrique a été menée afin de déterminer les valeurs optimales de la vitesse d'acquisition des données, de la vitesse de pénétration et de l'angle du cône. Considérant à la fois les produits extrudés et biscuitiers, des corrélations entre paramètres mécaniques et structurels ont été déterminées. Elles doivent permettre d'avancer vers la compréhension des relations propriétés physiques/structure. Enfin, les méthodes pénétrométrique et informatique d'image, appliquées aux biscuits montrent leur pertinence dans la maîtrise de la qualité du procédé biscuitier à travers diverses applications : la cartographie du domaine biscuitier, la mesure de l'effet d'ingrédients et la mise en relation avec l'analyse sensorielle.
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Maciel, Leda Maria Braga. "Utilização da farinha de linhaça (Linum usitatissimum L.) no processamento de biscoito tipo "cracker": características físico-químicas, nutricionais e sensoriais". reponame:Repositório Institucional da UFC, 2006. http://www.repositorio.ufc.br/handle/riufc/17643.
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MACIEL, Leda Maria Braga. Utilização da farinha de linhaça (Linum usitatissimum L.) no processamento de biscoito tipo "cracker": características físico-químicas, nutricionais e sensoriais. 2006. 114 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2007Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-14T12:42:29Z No. of bitstreams: 1 2006_dis_lmbmaciel.pdf: 804159 bytes, checksum: 2b2647c88c25b89e0143d09c7da2e8e9 (MD5)
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In the last decade the consumption of flaxseed (Linum usitatissimum L.) is increasing and awaking the interest of many searchers because it contains functional compounds as alphalinolenic acid, lignans and fibers related to its beneficial potential for health. Several studies confirmed the benefits of food enriched with flaxseed in prevention and treatment of several diseases as vascular disease, cancer, diabetes, arthritis, lupus, symptoms of menopause and post menopause, constipation, etc. The purpose of this work was to develop biscuits like cracker, added 10%, 15% and 20% of flaxseed flour (CL10, CL15 and CL20) from the formulation without addition of flaxseed flour (CSL) and evaluate its physical, chemical, instrumental, rheological and sensory characteristics. The flaxseed flour provoked significant changes in rheology of dough, improving the thickness, length and width parameters of crackers. The Tuckey test showed that the humidity of sample CL10 didn’t differ to the level (p<0,5) of crackers CSL, CL15 and CL20, however the CSL cracker differed of CL15 and CL20 crackers. The most meaningful changes in the composition of crackers were verified in lipids and protein content. All crackers with addition of flaxseed flour showed darker than CSL cracker. 96 panelists as for appearance, color, flavor, texture, global acceptance, purchase intent and ideal scale for texture assessed the acceptability of crackers. There was a meaningful difference among the formulations (p<0,5) in all attributes, excepting CSL and CL20 crackers. The results of purchase intent suggested that the consumers had a major interest on acquisition of CL15 crackers. The addition of flaxseed flour provoked significant increases on protein, mineral salts and fibers contents of crackers, transforming them in a product with high content of alimentary fibers.
Na última década o consumo de linhaça (Linum usitatissimum L.) vem aumentando e despertando o interesse de muitos pesquisadores, porque ela contém combinações funcionais como o ácido linolênico (ALA), lignanas e fibras que estão relacionados ao seu potencial benéfico à saúde. Vários estudos comprovaram os benefícios da alimentação suplementada com linhaça na prevenção e tratamento de diversas enfermidades, entre elas: doenças vasculares, câncer, diabetes, artrite, lúpus, sintomas da menopausa e pósmenopausa, constipação, entre outros. Assim o objetivo desse trabalho foi desenvolver biscoitos tipo cracker, adicionados de 10%, 15% e 20% de farinha de linhaça (CL10, CL15 e CL20) a partir de uma formulação sem adição de farinha de linhaça (CSL) e avaliar suas características físicas, químicas, instrumentais, reológicas e sensoriais. A farinha de linhaça provocou mudanças significativas na reologia da massa, melhorando os parâmetros de espessura, comprimento e largura dos biscoitos. O teste de Tuckey mostrou que a umidade da amostra CL10 não diferiu ao nível de 5% de significância dos biscoitos CSL, CL15 e CL20, entretanto o CSL diferiu (p<0,05) da CL15 e CL20. As modificações mais significativas na composição dos biscoitos foram verificadas nos teores de lipídios e proteínas. Todos os crackers com adição de farinha de linhaça apresentaram-se mais escuros que o CSL. A aceitabilidade dos crackers foi avaliada por 96 provadores, quanto à aparência, cor, sabor, textura, aceitação geral, intenção de compra e escala do ideal para dureza. Houve diferença significativa (p<0,05) para todos os atributos, entre as formulações, com exceção das formulações CSL e CL20. Os resultados de intenção de compra sugeriram que os consumidores tiveram maior interesse na aquisição dos crackers com adição de 15% de farinha de linhaça. A adição de farinha de linhaça provocou aumento significativo nos teores de proteínas, sais minerais e fibras, tornando os biscoitos em um produto com alto teor de fibra alimentar.
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Penteado, Alessandra Afonso Teixeira. "Aplicação de gorduras "low trans" à base de soja, formuladas utilizando rede neural artificial, em biscoitos laminados". [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256002.
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Orientador: Caroline Joy SteelDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Após as crescentes divulgações na mídia dos malefícios à saúde causados pela ingestão de gorduras trans e a Resolução RDC 360, de 23 de dezembro de 2003, que estabelece a obrigatoriedade de declaração dos níveis de gordura trans nos rótulos dos alimentos industrializados, nota-se uma crescente demanda por produtos sem ácidos graxos trans (¿low trans¿). O objetivo principal deste projeto foi aplicar a tecnologia de Redes Neurais Artificiais (RNAs) para a obtenção de blends de gorduras ¿low trans¿ derivadas de soja e avaliar seu desempenho quando aplicados no processamento de biscoitos laminados tipo Maria. Para tal, foram utilizadas duas bases de gorduras interesterificadas de soja (B1 e B2) e óleo de soja e, como características para definição do blend final foram utilizados os parâmetros de ponto de fusão e curva de sólidos das gorduras comerciais low trans e hidrogenada. Para a produção dos biscoitos, foram selecionados quatro blends de acordo com o menor erro apresentado pela RNA. Óleo de soja, gorduras comerciais low trans e hidrogenada de soja, foram utilizadas para comparação, bem como uma formulação sem adição de gordura. Todas as gorduras foram caracterizadas quanto aos índices de acidez, peróxido e iodo, composição em ácidos graxos e triacilgliceróis, ponto de fusão e curva de sólidos. Os blends foram caracterizados quanto ao ponto de fusão e curva de sólidos. Os biscoitos tiveram condições de processamento idênticas e diferenças de maquinabilidade da massa foram avaliadas. Após a produção dos biscoitos em escala laboratorial, os mesmos foram analisados quanto às suas características tecnológicas e físico-químicas (massa, dimensões, expansão, crescimento horizontal e vertical, cor instrumental, textura instrumental, atividade de água, gradiente de umidade, teor de umidade, teor de lipídios). Também foi realizado um acompanhamento mensal dos biscoitos por um período de quatro meses, analisando cor instrumental, textura instrumental, atividade de água, umidade e porcentagem de quebra/fissura. Os resultados mostraram que a gordura é fundamental para boa maquinabilidade, textura e umidade final dos biscoitos e ao longo do shelf- life estudado. Os biscoitos produzidos com os blends elaborados através da RNA, quando comparados com biscoitos produzidos com gorduras comerciais low trans e hidrogenada, não apresentaram alterações significativas nos parâmetros de processo/maquinabilidade e análises físico-químicas do produto final e ao longo de quatro meses de estocagem, sendo que o blend composto por 46% da base interesterificada de soja (B2) e 54% de óleo de soja, apresentou melhor performance. Assim, este estudo permite afirmar que através da RNA foi possível desenvolver gorduras para aplicação em biscoitos laminados que sejam low trans, derivadas de soja e com menor teor de saturados que as atuais gorduras comerciais. Portanto, representando uma vantagem para saúde do consumidor, otimizando tempo de formulação de gorduras, e possibilitando a obtenção de uma matéria prima para produção de biscoitos com maior disponibilidade no mercado brasileiro e a custos mais acessíveis
Abstract: After growing media disclosures of the health hazards caused by trans fats intake, and the RDC 360, 23 December 2003, establishing the mandatory declaration of trans fat levels on the labels of processed foods, a growing demand for products without trans fatty acids (¿low trans¿) has been noted. But the big challenge is getting ¿low trans¿ with the same functional and sensory properties of hydrogenated fats. The main objective of this project was to applied the technology of Artificial Neural Networks (ANN) to obtain fat blends derived from soy (low trans) and evaluate this performance when applied in the processing of rolled biscuits. To this end, was used two sets of soy interesterified fats (B1 e B2) and soybean oil and, as characteristics to define the blend, the parameters used were the melting point and the solid fat curve of the commercial fats low trans and hydrogenated. For the production of biscuits, four blends were selected according to the smallest ANN error. Soybean oil, commercial fats low trans and hydrogenated, were used for comparison as well as a fat-free formulation. All fats were characterized by acid value, peroxide and iodine index, fatty acid and triacylglycerols composition, melting point and solid fat curve. The biscuits had identical processing conditions and differences in machinability of the dough were evaluated. After biscuits production on a laboratory scale, they were analyzed in their technological and physicochemical characteristics (mass, size, expansion, horizontal and vertical growth, instrumental color, instrumental texture, water activity, moisture gradient, moisture and lipids value). Also, was carried out a monthly monitoring on the biscuits in a period of four months analyzing instrumental color, instrumental texture, water activity, moisture value and percentage of breakage/cracking biscuits. The results showed that fat is essential for a machinability, texture and moisture content in final biscuits and along the storage studied. The biscuits produced with the low trans blends prepared by the ANN, compared with the biscuits made with the commercial fatty low trans and hydrogenated, showed no significant changes in process/machinabilility parameters and physicalchemical analysis of the final products and over the four moth storage, and that the blend composed of 46% of the interesterified soybean (B2) and 54% soybean oil, had a better performance. Thus this study do suggest that through Artificial Neural Network was possible to develop low trans fats derived from soybean and less saturated fat than current commercial fats, for use in biscuits, representing a benefit for the consumer health, an operational and financial advantage, optimizing time of fats formulation, while enabling the obtains a raw material for biscuits production with Brasilian greater market availability and so, more affordable costs
Mestrado
Tecnologia de Alimentos
Mestre em Tecnologia de Alimentos
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Tavares, Bruna de Oliveira. "Biscoito free-gluten à base de co-produtos agroindustriais do arroz e da soja". Universidade Federal de Goiás, 2014. http://repositorio.bc.ufg.br/tede/handle/tede/4509.
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
Cookie is a product consumed internationally for all social classes, obtained by mixing flour(s), starch(s) with other ingredients, undergo the process of kneading and cooking, fermented or not. The present study aimed to use of co-products from rice and soybeans, the cookies donut type production for celiac patients, also adding more value commodities (rice bran, grits and okara) that in most industries are discarded. First, we performed experiments with mixtures (Simplex) and evaluated physical and chemical analysis of the experimental and commercial biscuit, biscuit being chosen for the sensory analysis that came closest commercial biscuit. Upon sensory evaluation, only one formulation was evaluated for 10 months during the storage test. The results showed that the biscuit developed with okara and rice bran showed no significant difference (p> 0.05), with the commercial biscuit, as to the questions of appearance, color, flavor and aroma; the moisture, ash, lipids and energy value of both biscuits, were significantly influenced by the factors type interactions of biscuit and storage time (p <0.05), whereas protein and carbohydrates suffered influence, significantly, only the time factor alone (p <0.05); in relation to protein digestibility, there was a significant difference (p <0.05) between the two product reviews (experimental Cookie - 71.64% and commercial biscuit - 73.24%), which does not mean that the cookie does not have good experimental in vitro digestibility. Therefore, the experimental cookie, using the co-products of rice and soybean was feasible from a technological and nutritional standpoint, being a product that caters to the public in patients with celiac disease.
O biscoito é um produto consumido, internacionalmente, por todas as classes sociais, obtido pela mistura de farinha(s), amido(s) e/ou fécula(s), com outros ingredientes, submetidos a processos de amassamento e cocção, fermentados ou não. O presente trabalho teve como objetivo, o aproveitamento dos co-produtos do arroz e da soja, na elaboração de biscoitos tipo rosquinha para pacientes celíacos, agregando, também, maior valor as matérias primas (farelo de arroz, quirera e okara) que, na maioria das indústrias, são descartadas. Primeiramente, foi realizado delineamento de misturas (Simplex) e avaliadas análises físicas e químicas do biscoito experimental e comercial, sendo o biscoito escolhido para a análise sensorial os que mais se aproximaram do biscoito comercial. Após análise sensorial, apenas uma formulação foi avaliada, durante 10 meses, no decorrer do ensaio de armazenamento. Os resultados obtidos mostraram que o biscoito desenvolvido com okara e farelo de arroz não mostraram diferença significativa (p>0,05), com o biscoito comercial, quanto aos quesitos aparência, cor, sabor e aroma; os teores de umidade, cinzas, lipídeos e valor energético, de ambos os biscoitos, foram influenciados, significativamente, pelas interações dos fatores tipo de biscoito e tempo de armazenamento (p < 0,05), enquanto que o teor de proteínas e carboidratos sofreu influência, significativa, somente do fator isolado tempo (p < 0,05); em relação a digestibilidade protéica, houve diferença significativa (p<0,05) entre os dois produtos avaliados (biscoito experimental – 71,64% e biscoito comercial – 73,24%), o que não significa que o biscoito experimental não possua boa digestibilidade in vitro. Portanto, o biscoito experimental, utilizando os co-produtos do arroz e da soja, foi viável do ponto de vista tecnológico e nutricional, sendo um produto que atende ao público de portadores de doença celíaca.
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Arias-Mesía, Luz-Natalia, e Felícita-Noelia Zapata-Yarlequé. "Estudio de prefactibilidad para la instalación de una planta para la elaboración de galletas enriquecidas con harina de algarroba (Prosopis pallida)". Bachelor's thesis, Universidad de Lima, 2017. http://repositorio.ulima.edu.pe/handle/ulima/4266.
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El presente estudio de prefactibilidad tiene como objetivo
principal establecer y demostrar la viabilidad de mercado, tecnológica, económica y financiera para la instalación de una planta de elaboración de galletas enriquecidas con harina de algarroba (Prosopis Pallida) para consumo masivo; ofreciendo un producto cuya ventaja competitiva se basa en la diferenciación del producto, resaltando las
principales características nutricionales de la harina de algarrobaThe present prefeasibility study has as its main objective to establish and demonstrate the commercial, technological, economic and financial viability for the installation of a production plant of cookies enriched with carob flour (Prosopis Pallida) for mass consumption; offering a product with a competitive advantage based on product differentiation, highlighting the main nutritional characteristics of the carob flour.
Trabajo de investigación
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Mihoková, Jana. "Kupní rozhodovací proces spotřebitele na trhu sušenek a oplatek". Master's thesis, Vysoká škola ekonomická v Praze, 2009. http://www.nusl.cz/ntk/nusl-17392.
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The aim of this diploma thesis is to analyze a purchasing behavior of consumers in the market of biscuits and wafers, find specifics and map out the usage of sales channels. The first part focuses on the theoretical apparatus that helps to understand consumers' predispositions, lifestyle and purchasing decision process in general. The second part concentrates on biscuits and wafers and the current situation. The third practical part deals with the results of marketing research of consumers in biscuits and wafers category.
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Lacerda, Adriano Costa. "Reestruturação espacial do setor tritícola no Brasil e o desenvolvimento do mercado de biscoitos e massas alimentícias". Universidade Estadual do Oeste do Paraná, 2017. http://tede.unioeste.br/handle/tede/3005.
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
Starting in 1990, a new scenario emerges, both for triticale production and for the wheat derivatives industry in Brazil. The results of the challenges posed to the sector have led the biscuit and pasta industry to restructure, achieving a significant growth in sales in the last two decades, both the expansion of consumption in the domestic market and the expansion of supply through diversification and Product differentiation. This sector also had an increase in sales to the foreign market, especially since 2003, a period in which it has increased its exports. This work seeks to understand the transformations that occurred in the agribusiness manufacturing Chain, emphasizing the biscuit and pasta industry in Brazil. In view of the proposal, we sought to identify and analyze the main factors that, since the 1930s, have played a role in the development of the sector and its recent restructuring and have impacted on the spatial dynamics, both productive and markets. To that end, it is considered as an element of the multiple determinations present in this research: the state, political and institutional changes, wheat production, changes in the pattern of income consumption in society, business strategies in the sector, mergers and acquisitions, Expansion of the domestic market and exports.
A partir de 1990, surge um novo cenário, tanto para a produção tritícola, quanto para a indústria de derivados de trigo no Brasil. Os resultados dos desafios impostos ao setor levaram a indústria de biscoitos e massas alimentícias a se reestruturar, atingindo um crescimento expressivo em vendas nas últimas duas décadas, rebatimento, tanto, da ampliação do consumo no mercado interno, quanto da expansão da oferta via diversificação e diferenciação de produtos. Este setor contou ainda com a ampliação das vendas para o mercado externo, sobretudo a partir de 2003, período no qual apresenta crescimento quanto suas exportações. Este trabalho busca a compreensão das transformações ocorridas na Cadeia Agroindustrial Tritícola, dando ênfase à indústria de biscoitos e massas alimentícias no Brasil. Diante do proposto buscou-se identificar e analisar os principais fatores que, a partir da década de 1930, atuaram no desenvolvimento do setor e de sua reestruturação recente e impactaram sobre a dinâmica espacial, tanto produtiva, quanto de seus mercados. Considera-se para tanto, como elemento das múltiplas determinações presentes nesta pesquisa: o Estado, as mudanças políticas e institucionais, produção agrícola de trigo, as alterações no padrão de consumo e renda da sociedade, às estratégias empresariais do setor, fusões e aquisições, ampliação do mercado interno e as exportações.