TY - JOUR

T1 - Batch-wise versus continuous dough mixing of Danish butter cookies

T2 - A near infrared hyperspectral imaging study

AU - Amigo, José Manuel

AU - Jespersen, Birthe Møller

AU - van den Berg, Frans

AU - Jensen, Jørgen Juul

AU - Engelsen, Søren B.

N1 - Publisher Copyright: © 2023 Elsevier Ltd

PY - 2023

Y1 - 2023

N2 - The Danish buttered cookie is a famous confectionery product. Its success makes manufacturing of the large volumes required challenging, introducing the need for different strategies to increase production while maintaining a high-quality standard. Two manufacturing lines used are batch-wise and continuous dough mixing. Despite the recipe being the same, the outcome of the two production types differs in texture and external appearance. While this does not infringe on the quality, changes in texture are observable. This manuscript analyses the physicochemical differences of the cookies after baking using Near Infrared hyperspectral imaging and Chemometrics. The study demonstrates that the changes in texture between batch and continuous production are mostly due to the difference in crystalline sucrose emerging in invisible spots on or near the surface of the cookies and a higher tendency of migrated butter-fat spots on the surface of the cookies for the continuous manufacturing procedure.

AB - The Danish buttered cookie is a famous confectionery product. Its success makes manufacturing of the large volumes required challenging, introducing the need for different strategies to increase production while maintaining a high-quality standard. Two manufacturing lines used are batch-wise and continuous dough mixing. Despite the recipe being the same, the outcome of the two production types differs in texture and external appearance. While this does not infringe on the quality, changes in texture are observable. This manuscript analyses the physicochemical differences of the cookies after baking using Near Infrared hyperspectral imaging and Chemometrics. The study demonstrates that the changes in texture between batch and continuous production are mostly due to the difference in crystalline sucrose emerging in invisible spots on or near the surface of the cookies and a higher tendency of migrated butter-fat spots on the surface of the cookies for the continuous manufacturing procedure.

KW - ASCA

KW - Chemical distribution

KW - Chemical Imaging

KW - Danish buttered cookies

KW - Design of Experiments

KW - PCA

U2 - 10.1016/j.foodchem.2023.135731

DO - 10.1016/j.foodchem.2023.135731

M3 - Journal article

C2 - 36821925

AN - SCOPUS:85148541307

VL - 414

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 135731

ER -