Influence of Milk, Corn Starch and Baking Conditions on the Starch Digestibility, Gelatinisation and Fracture Stress of Biscuits

PAULA A. CONFORTI; DIEGO K. YAMUL; CECILIA E. LUPANO

CEREAL CHEMISTRY

AMER ASSOC CEREAL CHEMISTS

Lugar: St. Paul; Año: 2012 vol. 89 p. 205 - 210

0009-0352

Dough for semi-sweet biscuits, prepared with wheat flour, containing or not corn starch or milk, were baked at two oven temperatures: 120ºC or 170°C, until reaching moisture contents and water activities lower than 8% and 0.5, respectively. Assays of differential scanning calorimetry, X-ray diffraction, starch digestibility, and fracture stress were performed. A response surface methodology was used to study the relationship between the fracture stress and starch digestibility of biscuits and the factors oven temperature, amount of wheat flour and milk. Results show that the degree of starch gelatinisation during baking was markedly higher when dough was baked at 170°C, when compared with dough baked at 120°C. This coincides with the decrease of peaks in the X-ray diffraction patterns. Biscuits baked at 170ºC presented less fracture stress and higher starch digestibility than biscuits baked at 120°C. These results indicate that the baking conditions influence the starch gelatinisation and digestibility of biscuits and their texture properties.