Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR

This study aimed to analyse the effect of large variations in fat and sucrose contents of biscuit formulation on dough rheology, biscuit quality and proton mobility. Control dough (full fat and sucrose) and 25 and 50% fat and sucrose-reduced doughs were elaborated. Rheological properties of dough we...

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Bibliographic Details
Published in:Food and bioprocess technology 2018-05, Vol.11 (5), p.953-965
Main Authors: Blanco Canalis, M. S., Valentinuzzi, M. C., Acosta, R. H., León, A. E., Ribotta, P. D.
Format: Article
Language:English
Subjects:
Agriculture
Baking
Biotechnology
Biscuits
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cooking
Crosslinking
Dough
Elastic properties
Food Science
Gluten
Mobility
NMR
Nuclear magnetic resonance
Original Paper
Protons
Reduction
Rheological properties
Rheology
Room temperature
Starch
Sucrose
Sugar
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Summary:This study aimed to analyse the effect of large variations in fat and sucrose contents of biscuit formulation on dough rheology, biscuit quality and proton mobility. Control dough (full fat and sucrose) and 25 and 50% fat and sucrose-reduced doughs were elaborated. Rheological properties of dough were determined. Dough cooking behaviour and biscuit quality were evaluated. Fat reduction produced an increase in the consistency and elastic properties of the dough. The decrease in sucrose content affected to a lesser extent the rheological properties at room temperature, although it produced significant changes during dough baking. The biscuit quality decreased with fat and sucrose reductions. The reduction of fat or sucrose produced gluten hydration and extra interactions and subsequent cross-linking during baking, and a reduction of sucrose led to the swelling and partial gelatinization of starch during baking. A dipolar reversed eco NMR sequence was applied to determine changes in the amount and mobility of solid and mobile components both in dough and biscuits. TD-NMR results allowed corroborating the proposed hypotheses about the effects on dough and biscuit characteristics as a consequence of reduction of main ingredients, as fat and sucrose. The redistribution of water after baking can be correlated with biscuit factor and breaking force.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-018-2063-z