Effect of ground ginger on dough and biscuit characteristics and acrylamide content
Yang, H.J., South China University of Technology, Guangzhou, China | Lin, L., South China University of Technology, Guangzhou, China | Yin, Y.P., South China University of Technology, Guangzhou, China | Li, B., South China University of Technology, Guangzhou, China | Zhang, X., South China University of Technology, Guangzhou, China | Jiao, W.J., South China University of Technology, Guangzhou, China | Liang, Y., Guangdong Zhongqing Font Biochemical Science and Technology Co., Guangdong, China
Effect of different contents of ground ginger [0%, 1%, 3%, 5%, and 7% (w/w)] on flour quality, dough and biscuit characteristic and acrylamide content were investigated. Texture results showed that by adding 1% (w/ w) ground ginger, hardness of dough, hardness and chewiness of biscuit decreased, which was beneficial for biscuit making. Moreover, the L* value of biscuit dropped while the a* and b* value rose with the increase of ginger contents, indicating darker, redder and yellower biscuits. Sensory score of biscuits became worse but acrylamide content reduced with the addition of ground ginger. The phenol hydroxyl group of gingerol played a more important role in the reaction of formation of acrylamide than the side chain. Finally, biscuit with 1% ground ginger content showed good texture, color and acceptable sensory evaluation, as well as lowering the acrylamide content by 6.2%.
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