Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits
This study systematically investigated the effects of particle sizes of Eucommia ulmoides leaf micro-powder (EULM) on shortbread biscuit quality. Results showed that as particle size decreased, dough ΔE value increased, biscuit browning degree reduced, and dough viscosity, G′ and G″ values rose, bei...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525005620 |
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| author | Sihai Han Haobin Mei Shuming Chen Zhouya Bai Chonghui Yue Libo Wang Peiyan Li Denglin Luo |
| author_facet | Sihai Han Haobin Mei Shuming Chen Zhouya Bai Chonghui Yue Libo Wang Peiyan Li Denglin Luo |
| author_sort | Sihai Han |
| collection | DOAJ |
| description | This study systematically investigated the effects of particle sizes of Eucommia ulmoides leaf micro-powder (EULM) on shortbread biscuit quality. Results showed that as particle size decreased, dough ΔE value increased, biscuit browning degree reduced, and dough viscosity, G′ and G″ values rose, being most prominent at 150 mesh. As the mesh number increased from 100 to 300, the dough hardness increased from 173.37 g to 318.29 g, while elasticity decreased, the free sulfhydryl content increased from 1.16 μmol/g to 1.67 μmol/g, and the disulfide bonding content decreased from 2.67 μmol/g to 1.33 μmol/g. coincidentally, the content of β-folding in the secondary structure of the proteins increased, and the porosity of the biscuits increased from 45.52 % to 46.64 %. Sensory evaluation and volatile flavour component analysis indicated that 200 mesh EULM yielded biscuits with the highest overall sensory scores and richest flavour variety. This study provides a scientific basis for the application of EULM in the food industry |
| format | Article |
| id | doaj-art-cdeecd1442694c13a2dcad7ffa47a84d |
| institution | Matheson Library |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-cdeecd1442694c13a2dcad7ffa47a84d2025-07-09T04:32:48ZengElsevierFood Chemistry: X2590-15752025-07-0129102715Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuitsSihai Han0Haobin Mei1Shuming Chen2Zhouya Bai3Chonghui Yue4Libo Wang5Peiyan Li6Denglin Luo7College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; Henan Food Raw Material Engineering Technology Research Center (Henan University of Science and Technology), Luoyang 471023, China; Corresponding author at: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; Henan Food Raw Material Engineering Technology Research Center (Henan University of Science and Technology), Luoyang 471023, ChinaSanmenxia Key Laboratory of Biotechnology, Sanmenxia, Henan 472000, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; Henan Food Raw Material Engineering Technology Research Center (Henan University of Science and Technology), Luoyang 471023, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; Henan Food Raw Material Engineering Technology Research Center (Henan University of Science and Technology), Luoyang 471023, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; Henan Food Raw Material Engineering Technology Research Center (Henan University of Science and Technology), Luoyang 471023, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; Henan Food Raw Material Engineering Technology Research Center (Henan University of Science and Technology), Luoyang 471023, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; Henan Food Raw Material Engineering Technology Research Center (Henan University of Science and Technology), Luoyang 471023, ChinaThis study systematically investigated the effects of particle sizes of Eucommia ulmoides leaf micro-powder (EULM) on shortbread biscuit quality. Results showed that as particle size decreased, dough ΔE value increased, biscuit browning degree reduced, and dough viscosity, G′ and G″ values rose, being most prominent at 150 mesh. As the mesh number increased from 100 to 300, the dough hardness increased from 173.37 g to 318.29 g, while elasticity decreased, the free sulfhydryl content increased from 1.16 μmol/g to 1.67 μmol/g, and the disulfide bonding content decreased from 2.67 μmol/g to 1.33 μmol/g. coincidentally, the content of β-folding in the secondary structure of the proteins increased, and the porosity of the biscuits increased from 45.52 % to 46.64 %. Sensory evaluation and volatile flavour component analysis indicated that 200 mesh EULM yielded biscuits with the highest overall sensory scores and richest flavour variety. This study provides a scientific basis for the application of EULM in the food industryhttp://www.sciencedirect.com/science/article/pii/S2590157525005620Shortbread biscuit doughEucommia ulmoides leafPhysical analysisMoisture distributionRheological propertiesCrystallinity |
| spellingShingle | Sihai Han Haobin Mei Shuming Chen Zhouya Bai Chonghui Yue Libo Wang Peiyan Li Denglin Luo Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits Food Chemistry: X Shortbread biscuit dough Eucommia ulmoides leaf Physical analysis Moisture distribution Rheological properties Crystallinity |
| title | Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits |
| title_full | Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits |
| title_fullStr | Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits |
| title_full_unstemmed | Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits |
| title_short | Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits |
| title_sort | effect of particle size of eucommia ulmoides leaf micro powder on dough characteristics and biscuit quality of shortbread biscuits |
| topic | Shortbread biscuit dough Eucommia ulmoides leaf Physical analysis Moisture distribution Rheological properties Crystallinity |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525005620 |
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