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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Detalles Bibliográficos
Autores principales: Roze, Mathilde, Diler, Guénaelle, Pontoire, Bruno, Novalès, Bruno, Jonchère, Camille, Crucean, Doina, Le-Bail, Alain, Le-Bail, Patricia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913932/
https://www.ncbi.nlm.nih.gov/pubmed/36766136
http://dx.doi.org/10.3390/foods12030607

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913932/
https://www.ncbi.nlm.nih.gov/pubmed/36766136
http://dx.doi.org/10.3390/foods12030607

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