Application of Microwaves to Reduce Checking in Low-Fat Biscuits: Impact on Sensory Characteristics and Energy Consumption
The use of microwaves (MWs) has been proposed as an energy-efficient method for reducing checking. Along with understanding moisture distribution, it is essential to consider structural characteristics to explain how MWs reduce checking. The influence of MWs on these characteristics depends on the f...
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MDPI AG
2025-07-01
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| Series: | Foods |
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| author | Raquel Rodríguez Xabier Murgui Yolanda Rios Eduardo Puértolas Izaskun Pérez |
| author_facet | Raquel Rodríguez Xabier Murgui Yolanda Rios Eduardo Puértolas Izaskun Pérez |
| author_sort | Raquel Rodríguez |
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| description | The use of microwaves (MWs) has been proposed as an energy-efficient method for reducing checking. Along with understanding moisture distribution, it is essential to consider structural characteristics to explain how MWs reduce checking. The influence of MWs on these characteristics depends on the food matrix’s dielectric and viscoelastic properties, which vary significantly between fresh and pre-baked dough. This study investigates the effects of MW treatment applied before (MW-O) or after conventional oven baking (O-MW) on low-fat biscuits that are prone to checking. Color (CIELab), thickness, moisture content and distribution, checking rate, texture, sensory properties, energy consumption and baking time were analyzed. The findings suggest that MWs reduce checking rate by eliminating internal moisture differences, while also changing structural properties, as evidenced by increased thickness and hardness. MW-O eliminated checking (control samples showed 100%) but negatively affected color, texture (increased hardness and breaking work), and sensory quality. The O-MW checking rate (3.41%) was slightly higher than in MW-O, probably due to the resulting different structural properties (less thickness, less hardness and breaking work). O-MW biscuits were the most preferred by consumers (54.76% ranked them first), with color and texture close to the control samples. MW-O reduced total energy consumption by 16.39% and baking time by 25.00%. For producers, these improvements could compensate for the lower biscuit quality. O-MW did not affect energy consumption but reduced baking time by 14.38%. The productivity improvement, along with the reduction in checking and the satisfactory sensory quality, indicates that O-MW could be beneficial for the bakery sector. |
| format | Article |
| id | doaj-art-b115b5265b2246c0a3b557d4343ebb6d |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-b115b5265b2246c0a3b557d4343ebb6d2025-08-20T04:00:50ZengMDPI AGFoods2304-81582025-07-011415269310.3390/foods14152693Application of Microwaves to Reduce Checking in Low-Fat Biscuits: Impact on Sensory Characteristics and Energy ConsumptionRaquel Rodríguez0Xabier Murgui1Yolanda Rios2Eduardo Puértolas3Izaskun Pérez4AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, SpainAZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, SpainAZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, SpainAZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, SpainAZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, SpainThe use of microwaves (MWs) has been proposed as an energy-efficient method for reducing checking. Along with understanding moisture distribution, it is essential to consider structural characteristics to explain how MWs reduce checking. The influence of MWs on these characteristics depends on the food matrix’s dielectric and viscoelastic properties, which vary significantly between fresh and pre-baked dough. This study investigates the effects of MW treatment applied before (MW-O) or after conventional oven baking (O-MW) on low-fat biscuits that are prone to checking. Color (CIELab), thickness, moisture content and distribution, checking rate, texture, sensory properties, energy consumption and baking time were analyzed. The findings suggest that MWs reduce checking rate by eliminating internal moisture differences, while also changing structural properties, as evidenced by increased thickness and hardness. MW-O eliminated checking (control samples showed 100%) but negatively affected color, texture (increased hardness and breaking work), and sensory quality. The O-MW checking rate (3.41%) was slightly higher than in MW-O, probably due to the resulting different structural properties (less thickness, less hardness and breaking work). O-MW biscuits were the most preferred by consumers (54.76% ranked them first), with color and texture close to the control samples. MW-O reduced total energy consumption by 16.39% and baking time by 25.00%. For producers, these improvements could compensate for the lower biscuit quality. O-MW did not affect energy consumption but reduced baking time by 14.38%. The productivity improvement, along with the reduction in checking and the satisfactory sensory quality, indicates that O-MW could be beneficial for the bakery sector.https://www.mdpi.com/2304-8158/14/15/2693biscuit breakingmechanical propertiesdryingcereal-based productscookiesbaking |
| spellingShingle | Raquel Rodríguez Xabier Murgui Yolanda Rios Eduardo Puértolas Izaskun Pérez Application of Microwaves to Reduce Checking in Low-Fat Biscuits: Impact on Sensory Characteristics and Energy Consumption Foods biscuit breaking mechanical properties drying cereal-based products cookies baking |
| title | Application of Microwaves to Reduce Checking in Low-Fat Biscuits: Impact on Sensory Characteristics and Energy Consumption |
| title_full | Application of Microwaves to Reduce Checking in Low-Fat Biscuits: Impact on Sensory Characteristics and Energy Consumption |
| title_fullStr | Application of Microwaves to Reduce Checking in Low-Fat Biscuits: Impact on Sensory Characteristics and Energy Consumption |
| title_full_unstemmed | Application of Microwaves to Reduce Checking in Low-Fat Biscuits: Impact on Sensory Characteristics and Energy Consumption |
| title_short | Application of Microwaves to Reduce Checking in Low-Fat Biscuits: Impact on Sensory Characteristics and Energy Consumption |
| title_sort | application of microwaves to reduce checking in low fat biscuits impact on sensory characteristics and energy consumption |
| topic | biscuit breaking mechanical properties drying cereal-based products cookies baking |
| url | https://www.mdpi.com/2304-8158/14/15/2693 |
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