Reformulation of artisanal madeleines to improve softness and shelf life
Anaïs Renoud1, Lily Houël1, Maya Pinchot1, Manon Poirier1, Axelle Vouillon1, Eléonore Blanchard-Bousquet1, Clémence Durchon1, Marie-Neige Escoffier1, Pauline Escolier1, Mérine Guigueno1, Grace Emmanuela Koffi1, Benjamine Krudup1, Caroline Mombelli1, Sylvia Imbart1, Marc Lavarde1
1 Ecole de Biologie Industrielle, EBInnov,
49 Avenue des Genottes, 95895, Cergy Cedex, France
Abstract: In the food industry, softness is defined as a soft, melting, airy texture, whereas rancidity, which is mainly oxidative, manifests itself as a degradation of the fats leading to a loss of quality and taste, a reduction in softness and an increase in dryness in the mouth. The impact of these two parameters is decisive in the marketing of biscuits such as madeleines. This study focuses on improving the softness and shelf life of traditional madeleines produced by the Breton company Les Délices de Marie. In response to this request, we carried out a series of experiments to optimise the recipe for small and large madeleines, with a view to approaching a benchmark. The project was carried out in two phases structured around experimental designs.
The first phase, called screening, aimed to identify the ingredients that influence texture and preservation. Literature searches were used to target four key factors: type of flour, fat, incorporation of eggs and addition of milk powder. Ten formulas were tested on D0, D2 and D7 using instrumental analysis (TPA, humidity) and sensory analysis (softness, dryness, taste). The whipped egg whites proved the most effective in improving the softness, followed by the T45 flour/clarified butter mix. Milk powder was discarded as it increased hardness.
During the second phase, known as optimisation, twelve formulas were developed, varying clarified butter (17.3-25%), glycerine (2-5%) and the proportion of whipped egg whites (50-80%). The evaluations were based on the initial tests, supplemented by a preference test (JAR, 60 consumers) and an expert ranking (Friedmann test). The optimal formula is as follows: 17.3% butter, 5% glycerine, 50% whipped cream. It is softer than the original recipe and keeps longer. An industrial implementation and work on the packaging are envisaged to increase the shelf life of the madeleines.
KEY WORDS: madeleines, softness, screening, optimisation, reformulation.