@article{JI2022, 
author = {Yingrui JI and Riming LUO and Yixin YAO and Weifei WANG and Yonghua WANG and Bo YANG and Dongming LAN},
title = {Soda Biscuit Prepared with Diglyceride-Rich Olive Oil: Production of 3-Monochloropropane-1,2-diol esters and Glycidyl Esters and Textural Analysis},
year = {2022},
journal = {Food Science},
volume = {43},
number = {14},
pages = {41-47},
keywords = {baking, 3-monochloropropane-1,2-diol esters, glycidyl esters, diglyceride-rich olive oil},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210902-024},
doi = {10.7506/spkx1002-6630-20210902-024},
abstract = {In this study, the effects of diglyceride (DAG) content, baking temperature, addition of salt and baking duration on the contents of 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE), hardness and gumminess of soda biscuit prepared with diglyceride-rich olive oil were evaluated. The results showed that the highest contents of 3-MCPDE and GE in soda biscuit were 1.05 and 0.37 mg/kg, respectively. Moreover, it was found that the content of 3-MCPDE was positively correlated with the baking temperature and salt addition, and GE content increased with increasing baking temperature up to 170 ℃. However, the production of 3-MCPDE and GE were not significantly (P > 0.05) related to the content of DAG and baking duration. In conclusion, diglyceride-rich olive oil can be safely used in soda biscuit and can improve its texture. In addition, controlling baking temperature and salt addition can reduce the contents of 3-MCPDE and GE in soda biscuit.}
}