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

Lugar: Berlin; Año: 2018

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 dough (full fat and sucrose) and 25 and 50% fat and sucrose-reduced doughs wereelaborated. Rheological properties of dough were determined. Dough cooking behaviour and biscuit quality were evaluated. Fatreduction produced an increase in the consistency and elastic properties of the dough. The decrease in sucrose content affected toa lesser extent the rheological properties at room temperature, although it produced significant changes during dough baking. Thebiscuit quality decreased with fat and sucrose reductions. The reduction of fat or sucrose produced gluten hydration and extrainteractions and subsequent cross-linking during baking, and a reduction of sucrose led to the swelling and partial gelatinizationof starch during baking. A dipolar reversed eco NMR sequence was applied to determine changes in the amount and mobility ofsolid and mobile components both in dough and biscuits. TD-NMRresults allowed corroborating the proposed hypotheses aboutthe effects on dough and biscuit characteristics as a consequence of reduction of main ingredients, as fat and sucrose. Theredistribution of water after baking can be correlated with biscuit factor and breaking force.