Four different soluble fibres were evaluated as sugar replacers in short dough biscuits: two resistant dextrins (Nutriose® FM06 and Promitor® SGF 70R) inulin-derived (Orafti® HSI Fibruline™ Instant). The degree of polymerisation the was analysed, viscoelastic properties assessed. Weight loss during baking, dimensions, textural properties, surface colour sensory profile evaluated. Higher (e.g. F...

Purpose Hyperglycemic diets are a critical risk factor for diabetes and other chronic diseases; therefore, food innovation is encouraged. In this sense, starchy foods with better postprandial glycemic response (PGR) could contribute to disease prevention consumers. This study aims evaluate the effect of three biscuit formulations on indicators – in general, by sex their acceptability. Design/me...

The ingredients and the preparation methods influence biscuit quality safety. In Iraq, imports are increasing every year, but no information is available in scientific literature on their safety features. This work analyzed three types of biscuits (cookies, crackers, digestives) sampled Basrah markets (Iraq) produced Spain, Iran, Turkey, United Arab Emirates. Nine different brands were consider...

The 2002 Biscuit Fire burned through more than 200,000 ha of mixed-conifer/evergreen hardwood forests in southwestern Oregon and northwestern California. The size of the fire and the diversity of conditions through which it burned provided an opportunity to analyze relationships between crown damage and vegetation type, recent fire history, geology, topography, and regional weather conditions o...

this research has been conducted to investigate the influence of steam temperature and densification percentage on withdrawal strength of nail and screw joints as well as flexural strength in compressed wood of eastern cottonwood (populus deltoeides). for this purpose 15 healthy standing trees of eastern cottonwood were selected from dr. bahramnia forest located in shasht-kola (gorgan). the fla...

The stability of iodine from iodized salt was measured in white bread, grain bread, sweet biscuits and the breakfast cereals, Weetbix (a flaked, pressed, wheat product), Ricies (a puffed rice product) and toasted muesli, as part of the New Zealand Government's initiatives to address the public health issue of low iodine intake by most New Zealanders. Triplicate runs of each product were manufac...

The suitability of pea flour for cracker biscuits production was investigated in this study. Pea flour was characterised by high protein (21.46 %) and ash (3.11 %) content and exhibited relatively high emulsifying (37.50 ml/100 ml) and foaming (53.50 ml/100 ml) capacity. The effect of pea flour incorporation to wheat dough (substitution levels 0, 10, 20 and 30 %) on the rheological properties, ...

the focus of this paper is to consider the compressed sensing problem. it is stated that the compressed sensing theory, under certain conditions, helps relax the nyquist sampling theory and takes smaller samples. one of the important tasks in this theory is to carefully design measurement matrix (sampling operator). most existing methods in the literature attempt to optimize a randomly initiali...