Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems
This study investigated the impacts of the complete substitution of sucrose by maltitol and/or sorbitol on the dough-crumb transition in biscuits. To this end, the phenomena of starch gelatinization/melting were studied at different moisture contents, both in the biscuit dough and model systems, by...
Main Authors: | , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-02-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/3/607 |