As the content of PSOPC flour increased, slightly decrease of biscuit spread and significant increase in volume were observed. The sensory evaluation of biscuits was conducted by panel of seven examiners for appearance, odour, taste, texture and overall impression. Safety and storage stability of biscuits during 4 weeks of storage were investigated by determination of peroxide value. Samples were scanned with a flatbed scanner to evaluate biscuit colour, images were processed using ImageJ software, and results obtained in CIEL*a*b* colour space. Then, biscuits were analysed for hardness using a 10 mm aluminium probe. Biscuits were subjected to the three-point bend test and snapping force and distance were recorded. Textural properties of biscuits were evaluated using a Texture Analyzer. Baking quality was determined in six biscuits by width, thickness, spread factor and volume. Shortening addition was gradually reduced depending on PSOPC flour addition: 28.4 % (flour basis), 22.0 %, 15.6 % and 9.2 % for 0, 20, 40 and 60 % of PSOPC flour addition, respectively.
Biscuits were produced according to AACC Method 10-50D with a plain white flour and PSOPC flour in ratios 100:0, 80:20, 60:40, 40:60, respectively. PSOPC with a 32 % oil content, remaining after cold pressing of hull-less seeds of pumpkin Cucurbita pepo var. Searching for healthier alternatives, the aim of this study was to investigate the possible use of PSOPC flour as a substitute for wheat flour in biscuit production and, consequently, for reducing shortening usage. Usually, shortenings in biscuit production are partially hydrogenated vegetable oils in semi-solid form. Typically produced with a high addition of fat which have shortening effect. Sweet biscuits, type of short dough biscuits, are one of the most prominent products in world-wide production of biscuits. It is a good source of protein with relatively high digestibility, dietary fibres and minerals, also contains a whole range of nutrient-rich substances, which is why its potential use in human nutrition is imposed. It is usually used in livestock feed, and can also be used as a valuable raw material in the food industry.
BISCUIT BOOK PUMPKIN FULL
Good site full of how-to articles for the aspiring professional artist – and articles for the art collectorĪ shot of creative courage – take when needed.Pumpkin seed oil press cake (PSOPC) is a by-product of pumpkin oil production. Great advice source about portfolio’s, concept art and character designĪrtist book author/illustrator and also The 23 Sandy Gallery owner My Portland Oregon area agent and galleryĪrtists, Illustrators and Authors I enjoy My Portland Oregon area agent/gallery for my artist books
Go figure.Īrt Gallery Representative for Sue Clancy You can get a hint of what will happen with this “Pumpkin Biscuits” recipe art by looking at our cookbook “Kim Cooks Sue Draws” on this website here: Īnd now, after looking at recipes all day I’m hungry. I wish I’d been able to write notes as quickly as she talked!Īnyway, I’ve a few more things to do, like photograph the artwork after it dries, before I can turn this artwork into cards, prints and tea towels. She talked about her concepts better than I’m able to describe here. Chef Kim went on to talk about her efforts to make her cooking classes fun and relaxed for this spirit-feeding reason. And that food is more than just bodily nutrition – beautiful (and fun) looking food feeds our spirits too. Since the recipe as typed up by Chef Kim was titled “Pumpkin Biscuits” and this is October… my mind went to, well, you’ll see:įortunately Chef Kim Mahan has a sense of humor and didn’t mind a Pumpkin making people-shaped biscuits! Whew! In fact it sparked a whole conversation between us about how humor and fun in the kitchen helps a good-food experience happen. Chef Kim Mahan said that this is one of her popular easy-to-do recipes for her cooking school – and we had to have it in the book. I’ve spent part of the weekend and most of today illustrating a new recipe for the unconventional cookbook “Kim Cooks Sue Draws”.
0 kommentar(er)
