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The purpose of this paper was to evaluate the quality characteristics of white button mushroom powder enrichment in sponge cake. The developed product can be a promising inclusion in the convenience functional foods and would serve the purpose of improving nutritional status of consumers.

Cakes containing graded levels of agaricus bisporus (white button mushroom) powder were prepared by replacing wheat flour with 10, 20, 30, 40 and 50 per cent mushroom powder. The effect of mushroom powder supplementation on physical, nutritive and sensory quality of the cakes was evaluated and analyzed statistically using Agres-Agdata software.

Batter density and specific volume of cake samples decreased with increasing levels of mushroom powder in the formulation, which is contrary to the knowledge that they are inversely proportional. For 20 per cent enrichment, batter density and specific volume decreased by 8.23 and 5.79 per cent, respectively. There was no significant difference in individual organoleptic attributes of cake samples up to a level of 20 per cent fortification of mushroom powder, with significant nutrient enrichment (p > 0.05).

Replacing flour in cakes has been tried with many protein-rich ingredients to improve the nutritional quality of cake although with limiting success when it comes to sensorial acceptability. Mushroom powder was incorporated in the formulation to enrich sponge cakes. The processing technology will also reduce post-harvest losses in mushrooms and improve the nutritional status of society.

The purpose of this paper is to develop and to assess quality characteristics of functional carabeef cookies.

Carabeef cookies were prepared with incorporation of 50 percent carabeef powder in a pre-standardized formulation and then were baked at 150-160°C for 35-40 minutes. Developed functional carabeef cookies were incorporated with 50 percent carabeef powder, 10 percent orange pulp fiber as natural fiber source, 1.5 percent guar gum as fat replacer and 20 percent of sodium caseinate as sugar replacer. Cookies were analyzed for various physical properties, proximate parameters physcio-chemical properties, instrumental textural properties, color values, sensory evaluation and complete profile estimation in terms of minerals and fatty acids analysis.

Functional carabeef cookies had 4.48 times higher protein, 6.13 times higher IDF, 5.47 times higher SDF and 4.47 times higher TDF as compared to normal refined wheat flour (RWF) cookies. Functional carabeef cookies had 34.58 percent lower fat, 19.95 percent less cholesterol and 12.5 percent lower energy content as compared to normal RWF cookies.

Functional carabeef cookies had comparatively higher mineral content as well as saturated and unsaturated fatty acids in a desirable ratio. Health-promoting functional carabeef cookies might be a magnificent option to overcome the problem of malnutrition, quite prevalent among lower socio-economical strata people specifically children and women.

Health-promoting functional carabeef cookies had higher nutritional content and acceptability, and thus could be commercialized to improve socio-economic status and health of consumers.

Gluten-free (GF) foods have gained momentum among consumers due to an increase in incidence and awareness of gluten sensitivity and intolerance. Millet is a GF grain with nutritive qualities comparable to other cereals. However, it was not clear how millet-based GF products would be accepted, leading to the goal of this research. Therefore, the purpose of this paper is to evaluate the effect of formulation on physical properties and consumer preference of millet-based GF bread.

Three bread formulations were used: proso millet flour (100 percent), proso millet flour–corn starch (1:1), and proso millet flour–potato starch (1:1). Physical and sensory properties were statistically evaluated.

Starch addition to the bread formulation had a significant influence on bread volume, color and firmness. A consumer’s age, gluten intolerance and familiarity with millet products did influence the frequency of consumption of GF products. Gluten-intolerant panelists consumed GF products more often than others who are not. Older panelists reported consuming more GF products than younger panelists. Gender also had a significant effect on consumers’ preference for overall acceptability and crumb aroma. The formulation had a significant effect on consumers’ preference of crust color and crumb aroma.

The paper presents an understanding of how starch addition modulates bread properties for the GF market.

In this paper, the authors explored a novel approach to use different starches and proso millet for making GF bread and determined sensory responses based on demographics like age, celiac diagnosis and familiarity with GF foods. This vital information will help processors to determine the portion of the market to target and the formulation to explore further.

The purpose of the paper is to study the effect of the gliadin and glutenin fractions of gluten on the cookie quality.

Ten different wheat varieties were analyzed for the flour physicochemical characteristics, gluten composition and rheological properties. The different flours were baked into cookies. The cookies were analyzed for spread ratio and texture. Relationships of various flour parameters, gluten composition and cookie characteristics were determined.

Gluten subfractions, damaged starch, protein, AWRC values were significantly correlated to the cookie spread and texture. Damaged starch (r=−0.638), protein (r=−0.508) and AWRC (r=−0.844) had a negative relationship with the cookie spread. The flours with higher SDS sedimentation value also produced cookies with lower spread ratio and harder texture. The study clearly demonstrated a positive correlation between Gli:Glu ratio (r=0.765) and spread ratio and a negative correlation (r=−0.528) with hardness of the cookies measured in terms of breaking force. Flours with lower dough development time and dough stability performed better as cookie flours.

The gliadins and Gli/Glu ratio had a significant effect on the cookie spread and texture and the prediction equation developed during the study could accurately predict the cookie spread from the Gli/Glu ratio and AWRC values.

The purpose of this paper is to analyse the sugar contents of ready-to-eat foods distributed at amusement parks and suggested an appropriate food safety management strategy for children.

Ready-to-eat food samples (n = 322) in 17 categories were collected from the major amusement parks in Korea, and their free sugar contents were determined. Substitution of sugars in high-sugar foods with appropriate artificial sweeteners is suggested to reduce sugar intake after comparing the estimated daily intakes (EDIs) of the sweeteners with the corresponding acceptable daily intakes (ADIs).

Samples in three categories (tteokbokki, muffins and waffles) were classified as high-sugar foods. The substitution of all sugar in the high-sugar foods with aspartame or sucralose, among the predominant artificial sweeteners in Korea, would not increase their EDIs to higher values than the corresponding ADIs for both children and adolescents. Consequently, substitutions of sugars in high-sugar foods with aspartame or sucralose are suggested. Partial substitutions (45 and 40 per cent, respectively) of sugar are recommended for muffin and waffle, considering their baking properties and current sugar contents.

This paper reveals the necessity of an appropriate safety management system for ready-to-eat foods distributed at amusement parks.

The potential risks caused by sugar in ready-to-eat foods distributed at amusement parks and the substitution of sugar with artificial sweeteners has rarely been assessed. The approaches proposed in this paper minimise the risks posed by both sugar and artificial sweeteners simultaneously, and may be useful in the development of a food safety management system.

The prominence of wheat as the world's largest crop (in 1981 world production was almost 1.7 thousand million tonnes, of which about 40% went directly to human food use) owes much to its almost unique ability to be baked into bread. This ability is largely attributable to the physico‐chemical properties of wheat proteins, which enable a leavened dough to rise by trapping the carbon dioxide, produced during yeast fermentation, as discrete, small gas cells — a structure that is ‘set’ during baking. Another important type of food made from wheat is pasta and the suitability of wheat for this end use is also governed by the properties of wheat proteins. The suitability of wheats for other uses, such as cracker, biscuit and cake manufacture and domestic flour is also affected by these proteins.

Flour from oat grain is characterised by a high content of protein and β-glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. Additives to bread that enrich its nutritional value can worsen physical properties. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition of oat flour. The purpose of this study was to determine the influence on the physical properties of bread made of wheat flour, following the addition of oat flour. The purpose was also to find a recipe for a new product with higher nutritional value, which would then be acceptable for consumers.

In addition to wheat flour, flour made of oat grains, obtained from the naked Nagus variety (hulless oat), was added. The flour was analysed for moisture, dry matter, proteins and β-glucans, as well as total dietary fibre − soluble and insoluble. The dough was made with wheat flour according to a recipe, which included yeast, salt and water as well as extra oat flour in various proportions − 15, 25 and 30%, respectively. The bread was baked using a direct single-phase method developed by the Baking Institute in Berlin. Both the physicochemical and sensory evaluation were carried out on the bread.

The recipe for wheat bread that included 15% proportion of oat flour supplement was found to be the most acceptable in both the sensory (n = 30) and qualitative evaluation and would be suitable to produce nutritious bread. The use of 25% and 30% additions of oat flour resulted in a reduction in bread weight, volume and yield, which ultimately lead to an increase in overall baking losses.

This study proved that 15% oat flour could be used as an optimum addition for the production of wheat-oat bread. This bread may lead to a new assortment of bakery products with pro-health properties.

Jujube fruit (JF) (Ziziphus jujuba Mill.) is used as pharmaceuticals food, flavors and food additives. The purpose of this paper is to study the suitability of JF incorporation into a commercial sponge cake formulation, and to produce a nutritious bakery product with appropriate organoleptic and technological characteristics.

The optimal level of JF was incorporated into sponge cake using a custom mixture design with three independent variables, namely, refined wheat flour (RWF, 15–28 percent), sugar (7–22 percent) and JF (0–28 percent), as well as several responses, including physical properties, texture profile analysis (TPA), sensorial evaluation and color features. Moreover, physicochemical properties (TPA and oxidative indices) of optimal cake (two of the best JF levels) were compared with control sample (without JF) during 51 days storage period, while two baking temperatures (180°C and 170°C) were used.

The optimal amounts of RWF (21.19 percent), sugar (21.20 percent) and JF (7.61 percent) required for making the sample with maximum springiness, cohesiveness, specific volume, sensorial scores and yellowness, as well as the lowest firmness, baking loss and browning were determined. Desirable effects of JF on the cake quality well maintained throughout the storage period, as TPA attributes, peroxide value, ultraviolet absorbance and acid value showed less changes in JF-incorporated cake than the control sample.

Incorporating JF (~7 percent) into the batter was successful to improve the physicochemical properties in both fresh and stored cake with chocolate-like color.

Co‐operative research for the flour milling and baking industries is carried out by the Flour Milling and Baking Research Association (FMBRA). The FMBRA started its existence under that name in January, 1967, by the merger of two forbears—the Research Association of British Flour‐Millers (RABFM), founded in 1923 at St Albans, and the British Baking Industries Research Association (BBIRA), founded in 1946 at Chorleywood.

Acryclic copolymers from methacrylic acid‐ethyl acrylate or butylacrylate were prepared and incorporated into the castor oil alkyd structure. The neutralised product was water soluble. Water soluble hexamethoxy methyl melamine resin was prepared and used as curing agent. Several proportions of water soluble acrylic modified alkyds and hexamethoxy methyl melamine resin were examined at various baking schedules. It was established that 30% of the curing agent gave most satisfactory properties after baking at 150°C for 30 minutes. It was found that ethyl acrylate modified compositions had better scratch hardness and acid resistance than those of the butyl acrylate modified composition. However, the latter had better alkali resistance. These surface coating compositions have been recommended as industrial primers.