naa a22 4500 51072745X CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-0968-5 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0968-5 Understanding the Effect of Sugar and Sugar Replacement in Short Dough Biscuits [Elektronische Daten] [Laura Laguna, Katleen Vallons, Albert Jurgens, Teresa Sanz] Sucrose is the main sugar used in short dough biscuit formula, and it plays an important role in the biscuit manufacturing as well as in the biscuits final quality. However, for health reasons, high levels of sucrose are undesirable, making sucrose replacement an important issue to study. The present study focused on sucrose reduction and its replacement by polyols (erythritol and maltitol) in short dough biscuits. The effects were investigated in a model system composed of gluten and different sugars (sucrose, maltitol, and erythritol), in biscuit dough, and in baked biscuits. Modulated thermal analysis showed that sucrose decreases the glass transition temperature; however, for both polyols studied, no transition was found due to a plasticization effect. The gelatinization of starch in the biscuits was not affected by the sugar or quantity of sugar used. Temperature sweeps of short dough revealed that the presence of sugar delays the transitions. Furthermore, G* increased with sucrose replacement, with the smallest changes for the maltitol-containing biscuits compared to the control. Finally, texture and dimension analyses were carried out. Sugar-free and erythritol-containing biscuits were compact, elastic, and resistant to the breaking force compared to the control biscuits and the maltitol-containing biscuits. Springer Science+Business Media New York, 2012 Thermal properties nationallicence Rheology nationallicence Biscuit nationallicence Sugar nationallicence Polyols nationallicence Laguna Laura IATA-CSIC, Valencia, Paterna, Spain aut Vallons Katleen TNO, Innovation for Life, Zeist, The Netherlands aut Jurgens Albert TNO, Innovation for Life, Zeist, The Netherlands aut Sanz Teresa IATA-CSIC, Valencia, Paterna, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3143-3154 1935-5130 6:11<3143 2013 6 11947 https://doi.org/10.1007/s11947-012-0968-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0968-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Laguna Laura IATA-CSIC, Valencia, Paterna, Spain aut NATIONALLICENCE 700 1- Vallons Katleen TNO, Innovation for Life, Zeist, The Netherlands aut NATIONALLICENCE 700 1- Jurgens Albert TNO, Innovation for Life, Zeist, The Netherlands aut NATIONALLICENCE 700 1- Sanz Teresa IATA-CSIC, Valencia, Paterna, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3143-3154 1935-5130 6:11<3143 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer