Abstract
The effect of wheat flour replacement by a resistant starch-rich ingredient (RSRI) on the structure of short dough biscuits was studied by oscillatory and creep and recovery tests to determine linear viscoelastic properties. The RSRI was substituted for the flour at three different levels, 20%, 40% and 60% (w/w). The use of RSRI increased the elastic and the viscous moduli but did not influence tan δ. The compliance values during the creep test were adjusted successfully to the Burger model. The creep and recovery test revealed an increase in elasticity and resistance to flow and a decrease in deformability with RSRI, but the differences were only significant at the 40% and 60% levels. The RSRI did not affect relative recovery, thus no effect on the type of structure is expected. Deformability was positively correlated with biscuit spread during baking.
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Acknowledgements
The authors are grateful to Dr. Manuel Dolz for the great help in the design of the mathematical equations, to National Starch for the supply of the RSRI, to the Spanish Ministry of Science and Innovation for financial support (AGL 2009-12785-C02-01), to CSIC for the grant awarded to author Laura Laguna and to Mary Georgina Hardinge for assistance with the English language.
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Laguna, L., Hernández, M.J., Salvador, A. et al. Study on Resistant Starch Functionality in Short Dough Biscuits by Oscillatory and Creep and Recovery Tests. Food Bioprocess Technol 6, 1312–1320 (2013). https://doi.org/10.1007/s11947-012-0785-x
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DOI: https://doi.org/10.1007/s11947-012-0785-x