Food and Bioprocess Technology

, Volume 11, Issue 5, pp 953–965 | Cite as

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

  • M. S. Blanco Canalis
  • M. C. Valentinuzzi
  • R. H. Acosta
  • A. E. León
  • P. D. Ribotta
Original Paper
  • 47 Downloads

Abstract

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.

Keywords

Biscuits Quality Rheology Fat Sucrose NMR 

Notes

Acknowledgments

The authors would like to acknowledge Consejo Nacional de Ciencia y Técnica (CONICET), Secretaría de Ciencia y Tecnología (SECYT) of the Universidad Nacional de Córdoba (UNC) and the Fondo para la Investigación, Ciencia y Tecnología and Ministerio de Ciencia y Tecnología (FONCyT) for financial support.

Supplementary material

11947_2018_2063_MOESM1_ESM.docx (431 kb)
ESM 1 (DOCX 430 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.CONICET-UNCInstituto de Ciencia y Tecnología de AlimentosCórdobaArgentina
  2. 2.Universidad Nacional de Córdoba FaMAFCórdobaArgentina
  3. 3.CONICETInstituto de Física Enrique GaviolaCórdobaArgentina
  4. 4.Universidad Nacional de Córdoba, Facultad de Ciencias AgropecuariasCórdobaArgentina
  5. 5.Universidad Nacional de Córdoba, Facultad de Ciencias Exactas, Físicas y NaturalesCórdobaArgentina
  6. 6.Universidad Nacional de CórdobaInstituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SECYTCórdobaArgentina

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