Sugars biscuits

Producers of cakes, biscuits and pastries are in a less easy position. While bread is a staple food containing complex carbohydrates and is essentially sugar free and low in fat, cakes, biscuits and pastries contain quantities of sugar and fat. They are also regarded as non-essential foods. 

Apart from the obvious function of adding sweetness, sugars affect the structure of biscuits. Biscuits made from short doughs contain the most sugar while semi-sweet biscuits contain less and crackers least. The water content of short doughs is so low that the sucrose present can not dissolve. Thus the crystal size is important as the sugar will be present in the solid form. 

Maltodextrins, which are effectively a low DE glucose spray-dried syrup, are sometimes added to biscuits to enhance crispness. The low sweetness of the maltodextrins is a plus since they can be used in savoury biscuits where the sweetness of sugar would be inappropriate. 

It is possible to make biscuits where the sugars have been replaced by sugar-free bulk sweeteners. Isomalt is particularly successful as a sucrose replacer in this application. 

The Maillard reaction will take place between the proteins and reducing sugars on the surface. As the interior of the biscuit heats up by conduction this reaction will spread to the interior. If the biscuit is excessively alkaline from too much sodium bicarbonate a yellow colour will be produced. 

Wafers are an unusual product. They are often incorrectly included with biscuits, possibly because they are both made from soft wheat flour. Wafers, unlike biscuits, are a low fat, low sugar product. They normally consist almost entirely of flour. There is a very wide difference between the various sorts of wafers. Some wafers are made to serve with ice cream others are made to covered in chocolate and sold as confectionery. 

These include mainly crystallised fruits, preserved fruits, jams, chocolates, sweetmeats, biscuits, effervescent citrate of magnesia, honey, condensed milk, liqueurs and sweet wines. Certain of these products are dealt with in other places, condensed milk, liqueurs and sweet wines, for instance, in the chapters dealing respectively with milk, spirits and liqueurs, and wines. The others are treated below, special attention being paid to the determination of the sugars. 

Biscuits consist essentially of flour and sugar, sometimes with the addition of fats (butter, etc.) and eggs. Milk -flour contains, besides flour and sugar, also the constituents of milk, but products sold under this name are often quite free from any of the elements of milk. 

The composition of biscuits is very variable, as regards both the sugar content and the presence, quantity and quality of fat Genuine milk fiour contains 20-60% of sugar (usually about 40%) and 4% of fat (butter), besides lactose and casein. 

This consists essentially of sugar and almond paste. Besides the determination of the sugars, which is made as in biscuits, and the microscopic examination for the detection of other seeds and extraneous flours, tests for hydrocyanic acid (from the bitter almonds) and nitrobenzene (added as an adulterant) are also necessary. 

Simple sugars Sucrose, glucose, fructose, etc. Sweets, cakes, biscuits, soft drinks, fruits, honey, jam. Stomach Very fast... 

These carbohydrates may be added to all kinds of foods, such as cereals, cakes, biscuits, and health drinks. They can be extracted from things like chicory root or produced from sugar by the action of specific enzymes. A little FOS is also to be found in bananas, leeks, and wheat, and the other prebiotics also occur naturally, but no fruit or vegetable by itself can supply the 5 g of oligosaccharides needed daily to boost the good bacteria. Indeed the normal person s diet contains only about 2 g of these carbohydrates. 

Evaluating odor and flavor taints is frequently done with water, fatty food simulants (oil, chocolate, unsalted butter), hydrophilic powders (sugar, cornflour), or combined hydrophilic-hydrophobic matrices (milk or cream, biscuits) (Kilcast, 2003). The Robinson test often is used to evaluate materials for tainting potential. This test places the test material in a sealed container separated from the food simulant or test food at a relative humidity between 53% and 75%. After about 48 h, the test food is evaluated for taint compared to a control, using a discrimination method (Lord, 2003). Chocolate is frequently used as the food simulant for this test. Intensity of the taint may be evaluated using a... 

VII. Bakery products other than those included under Type VIII or IX, e.g. wheat bread, waffels, doughnuts, sugar cookies, mince pie, biscuits... 

Banting and Best had described an overdose of insulin in dogs. So I had some sugar and a biscuit and soon got quite well, thank you. ... 

The water added may dissolve some of the substances, for instance the sugar crystals at the surface of a chocolate or a biscuit. 

In most dry foods, starch is the main component responsible for a glassy state. This concerns several dry cereal products, like hard biscuits and various breakfast cereals. Figure 16.5 gives Tg for wheat starch, but if low-molar-mass components, generally sugars, are also present, the curve is shifted to lower temperatures, somewhere between those for starch and those for lactose. Another example is pasta, in the dry form in which it is commonly sold, which consists for the most part of wheat starch. Pasta has an impressive shelf life in the glassy state, and it readily takes up water upon cooking, to attain a soft rubbery texture. 

Filling creams for biscuit sandwiches, wafers and cakes are usually called simply creams , and are used in large quantities in biscuit factories and bakeries. These products are among the most popular lines. The creams are composed essentially of sugar, fat and milk solids. The fat content is about 22 16% with an average... 

Sandwiches consist of one or more flavours of ice cream between two biscuits or wafers, which may have been covered in chocolate (Figure 5.4a). Biscuits are made by mixing flour, sugar and fat, shaping and then baking. The sandwich can be assembled layer by layer, i.e. the first biscuit or wafer is covered with ice cream, which in turn is covered with a second biscuit or wafer. Alternatively, the ice cream can be extruded between two biscuits. The product is then hardened, dipped in chocolate or couverture if required, and packaged. 

Tartrate in spiked sample matrices cocoa, jam, lemonade, sugar syrup, Madeira cake, and digestive biscuit OA in malt beer... 

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