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

BLANCO CANALIS, M. S.; VALENTINUZZI, M. C.; ACOSTA, R. H.; LEÓN, A. E.; RIBOTTA, P. D.

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Año: 2018 vol. 11 p. 953 - 965

1935-5130

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, 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. TD-NMR showed changes in the proton mobility and the distribution of water populations. These changes were associated with a decrease in the lubricant ability, with a rise of gluten hydration and subsequent cross-linking, an increase of swelling and partial gelatinization of starch.