Hdp 3pb

The width and thickness of at least 10 biscuits per batch and per recipe were measured with a digital calliper after baking. The spread ratio of the biscuits was calculated dividing width by thickness [17 (link)].
Hardness was measured using a texture analyser TA-XT2i (Stable Micro Systems, London, UK) equipped with a three-point bending rig (HDP/3PB). Hardness was the maximum resistance of each biscuit against a rounded edge blade and occurred when the sample began to break.
Water holding capacity (WHC) and oil-adsorption capacity (OAC) was measured for wheat flour and DSSF. WHC was determined according to Sudha et al. [18 (link)] with slight modifications. Aliquots of 0.05 g of DSSF or wheat flour were mixed with 1 mL water in a microcentrifuge tube, centrifuged at 13,000× g for 30 min, and the excess water was decanted. The sample was weighed, and WHC was expressed as g water/g dry weight. OAC was similarly determined, by using sunflower oil instead of water. OAC was expressed as g oil/g dry weight.

Filament mechanical properties were tested on a texture Analyzer TA-XT plus (Stable Micro Systems, London, UK) equipped with a 3-point bend rig HDP/3PB (Stable Micro Systems, London, UK), as shown in Figure 1 [40 (link)]. Testing was conducted with a blade speed of 3 mm/sec and a total displacement of 10 mm. The triggering force of the analysis is fixed at 0.25 N in order to limit the influence of weak forces, which can trigger the analysis at different distances depending on the sample orientation. Support spacing is 25 mm, and filaments are attached on either side of the support to allow easier reading of deformation profile and better results reproducibility. Tests were done in triplicate for all tested filaments. Three filament samples were cut to a length of 4 cm. The diameter of the filaments is regulated around 1.70 mm. Exponent version 4.0.13.0 software (stable micro Systems, London, UK) was used for data analysis and recovery.