Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size

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dc.contributor.authorMolina, M.T.
dc.contributor.authorVaz, S.M.
dc.contributor.authorLeiva, Á.
dc.contributor.authorBouchon, P.
dc.date.accessioned2023-05-19T20:24:53Z
dc.date.available2023-05-19T20:24:53Z
dc.date.issued2021
dc.description.abstractSucrose not only provides sweetness, but also modifies the thermal/viscoelastic behavior of dough during baking. Most research on biscuit manufacturing has been focused on sugar-snap and wire-cut biscuits, and there is a lack of accumulated knowledge with respect to rotary-moulded biscuits. The aim of this study was to analyze the effect of the sucrose:flour ratio and the particle size of sucrose on dough expansion and starch gelatinization during the baking of rotary-moulded biscuits, together with their link to sweetness perception. X-ray micro-CT and scanning electron microscopy were used to ascertain the link between sensory attributes and biscuit structural properties. Image analysis showed that biscuits with lower levels of sucrose resulted in a microstructure with smaller air pores and thinner walls, which may be related to a lower degree of grittiness and hardness at the first bite. Furthermore, the results revealed the partial gelatinization of starch in all formulations, along with a gelatinization degree that increased from 6 % to 40 % as the sucrose content decreased from 40 % to 10 % (d.b.). Interestingly, biscuits that were formulated with powdered sucrose at the highest concentration attained an expanded and non-collapsible structure, a behavior that could be linked to the low degree of starch gelatinization.
dc.fechaingreso.objetodigital2025-01-02
dc.fuente.origenORCID-mayo23
dc.identifier.doi10.1016/j.foostr.2021.100199
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/67182
dc.identifier.wosidWOS:000700860700006
dc.language.isoen
dc.nota.accesoContenido parcial
dc.revistaFood Structure
dc.rightsacceso restringido
dc.subject.ods02 Zero hunger
dc.subject.odspa02 Hambre cero
dc.titleRotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle sizees_ES
dc.typeartículo
dc.volumenVol. 29
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