naa a22 4500 510726933 CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130501xx s 000 0 eng 10.1007/s11947-012-0785-x doi (NATIONALLICENCE)springer-10.1007/s11947-012-0785-x Study on Resistant Starch Functionality in Short Dough Biscuits by Oscillatory and Creep and Recovery Tests [Elektronische Daten] [Laura Laguna, María Hernández, Ana Salvador, Teresa Sanz] 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. Springer Science+Business Media, LLC, 2012 Short dough nationallicence Biscuit nationallicence Rheology nationallicence Oscillatory nationallicence Creep-recovery nationallicence Laguna Laura Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut Hernández María Departament de Termodinàmica, Facultats de Física i Farmàcia, Universitat de València, 46100, Burjassot, Valencia, Spain aut Salvador Ana Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut Sanz Teresa Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1312-1320 1935-5130 6:5<1312 2013 6 11947 https://doi.org/10.1007/s11947-012-0785-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0785-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Laguna Laura Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut NATIONALLICENCE 700 1- Hernández María Departament de Termodinàmica, Facultats de Física i Farmàcia, Universitat de València, 46100, Burjassot, Valencia, Spain aut NATIONALLICENCE 700 1- Salvador Ana Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut NATIONALLICENCE 700 1- Sanz Teresa Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1312-1320 1935-5130 6:5<1312 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer