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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/3/607 |
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| author | Mathilde Roze Guénaelle Diler Bruno Pontoire Bruno Novalès Camille Jonchère Doina Crucean Alain Le-Bail Patricia Le-Bail |
| author_facet | Mathilde Roze Guénaelle Diler Bruno Pontoire Bruno Novalès Camille Jonchère Doina Crucean Alain Le-Bail Patricia Le-Bail |
| author_sort | Mathilde Roze |
| collection | DOAJ |
| description | 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 X-ray diffraction (XRD), differential scanning calorimetry (DSC), and by environmental scanning electron microscopy (ESEM). Observation of doughs in ESEM revealed sorbitol had a structure very different from sucrose and maltitol crystals. After forming the dough pieces, it could be seen that at least some sugar and maltitol crystals were still present while sorbitol flakes were solubilized. At a limiting real water content (~20% dry basis), adding sweeteners to the mixture increased the gelatinization temperature, more markedly for sucrose and maltitol, as well as increasing the enthalpy. These results were confirmed by the model systems analyses. The calorimetric study with mixing batch cells revealed that sorbitol dissolved completely while maltitol and sucrose competed with the flour constituents to capture water. The proportion of water available for the sorption of the starch grain and its gelatinization was therefore different according to the affinity of the sweetener for water, and might influence the degree and temperature of starch gelatinization/melting. |
| first_indexed | 2024-03-11T09:45:07Z |
| format | Article |
| id | doaj.art-91f6dd8e69574df9b6b2db601db7ea08 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T09:45:07Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-91f6dd8e69574df9b6b2db601db7ea082023-11-16T16:41:46ZengMDPI AGFoods2304-81582023-02-0112360710.3390/foods12030607Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model SystemsMathilde Roze0Guénaelle Diler1Bruno Pontoire2Bruno Novalès3Camille Jonchère4Doina Crucean5Alain Le-Bail6Patricia Le-Bail7ONIRIS, UMR GEPEA CNRS 6144, Rue de la Géraudière, CS 82225, 44322 Nantes, FranceONIRIS, UMR GEPEA CNRS 6144, Rue de la Géraudière, CS 82225, 44322 Nantes, FranceINRAe, UR BIA 1268, Rue de la Géraudière, CEDEX 03, 44316 Nantes, FranceINRAe, UR BIA 1268, Rue de la Géraudière, CEDEX 03, 44316 Nantes, FranceINRAe, UR BIA 1268, Rue de la Géraudière, CEDEX 03, 44316 Nantes, FranceONIRIS, UMR GEPEA CNRS 6144, Rue de la Géraudière, CS 82225, 44322 Nantes, FranceONIRIS, UMR GEPEA CNRS 6144, Rue de la Géraudière, CS 82225, 44322 Nantes, FranceINRAe, UR BIA 1268, Rue de la Géraudière, CEDEX 03, 44316 Nantes, FranceThis 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 X-ray diffraction (XRD), differential scanning calorimetry (DSC), and by environmental scanning electron microscopy (ESEM). Observation of doughs in ESEM revealed sorbitol had a structure very different from sucrose and maltitol crystals. After forming the dough pieces, it could be seen that at least some sugar and maltitol crystals were still present while sorbitol flakes were solubilized. At a limiting real water content (~20% dry basis), adding sweeteners to the mixture increased the gelatinization temperature, more markedly for sucrose and maltitol, as well as increasing the enthalpy. These results were confirmed by the model systems analyses. The calorimetric study with mixing batch cells revealed that sorbitol dissolved completely while maltitol and sucrose competed with the flour constituents to capture water. The proportion of water available for the sorption of the starch grain and its gelatinization was therefore different according to the affinity of the sweetener for water, and might influence the degree and temperature of starch gelatinization/melting.https://www.mdpi.com/2304-8158/12/3/607biscuit doughsucrosemaltitolsorbitolstarch gelatinizationmodel systems |
| spellingShingle | Mathilde Roze Guénaelle Diler Bruno Pontoire Bruno Novalès Camille Jonchère Doina Crucean Alain Le-Bail Patricia Le-Bail Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems Foods biscuit dough sucrose maltitol sorbitol starch gelatinization model systems |
| title | Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems |
| title_full | Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems |
| title_fullStr | Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems |
| title_full_unstemmed | Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems |
| title_short | Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems |
| title_sort | effects of sucrose replacement by polyols on the dough biscuit transition understanding by model systems |
| topic | biscuit dough sucrose maltitol sorbitol starch gelatinization model systems |
| url | https://www.mdpi.com/2304-8158/12/3/607 |
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