Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems

Author:

Roze Mathilde12ORCID,Diler Guénaelle1,Pontoire Bruno23,Novalès Bruno23,Jonchère Camille23,Crucean Doina1,Le-Bail Alain13ORCID,Le-Bail Patricia23

Affiliation:

1. ONIRIS, UMR GEPEA CNRS 6144, Rue de la Géraudière, CS 82225, 44322 Nantes, France

2. INRAe, UR BIA 1268, Rue de la Géraudière, CEDEX 03, 44316 Nantes, France

3. USC 1498 INRAE-TRANSFORM Department and GEPEA UMR CNRS 6144, Rue de la Géraudière, 44316 Nantes, France

Abstract

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.

Funder

Pays de la Loire Region

European Union

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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