Artículo
Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR
Blanco Canalis, María Soledad
; Valentinuzzi, Maria Cecilia
; Acosta, Rodolfo Héctor
; Leon, Alberto Edel
; Ribotta, Pablo Daniel
Fecha de publicación:
01/05/2018
Editorial:
Springer
Revista:
Food and Bioprocess Technology
ISSN:
1935-5130
e-ISSN:
1935-5149
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
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.
Palabras clave:
BISCUITS
,
FAT
,
NMR
,
QUALITY
,
RHEOLOGY
,
SUCROSE
Archivos asociados
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Identificadores
Colecciones
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos(IFEG)
Articulos de INST.DE FISICA ENRIQUE GAVIOLA
Articulos de INST.DE FISICA ENRIQUE GAVIOLA
Citación
Blanco Canalis, María Soledad; Valentinuzzi, Maria Cecilia; Acosta, Rodolfo Héctor; Leon, Alberto Edel; Ribotta, Pablo Daniel; Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR; Springer; Food and Bioprocess Technology; 11; 5; 1-5-2018; 953-965
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