Cargando…

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...

Descripción completa

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

Ejemplares similares

Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits
por: Roze, Mathilde, et al.
Publicado: (2021)

Influence of the Presence of Choline Chloride on the Classical Mechanism of “Gelatinization” of Starch
por: Crucean, Doina, et al.
Publicado: (2021)

Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions
por: Kampa, Jansuda, et al.
Publicado: (2023)

Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers
por: Chugh, Bhawna, et al.
Publicado: (2013)

The Creaming of Short Doughs and Its Impact on the Quality Attributes of Rotary-Molded Biscuits
por: Molina, M. Teresa, et al.
Publicado: (2021)

Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose
por: Musatti, Alida, et al.
Publicado: (2020)

Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough
por: Castanha, Nanci, et al.
Publicado: (2023)

Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study
por: Di Cairano, Maria, et al.
Publicado: (2022)

The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits
por: Molina, María Teresa, et al.
Publicado: (2021)

Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit
por: Liu, Liang, et al.
Publicado: (2022)

Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties
por: Xie, Xinyuan, et al.
Publicado: (2022)

Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits
por: Ma, Yanrong, et al.
Publicado: (2022)

The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato)
por: Cappelli, Alessio, et al.
Publicado: (2022)

Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose
por: Rojo-Poveda, Olga, et al.
Publicado: (2020)

Recovery from Food Waste—Biscuit Doughs Enriched with Pomegranate Peel Powder as a Model of Fortified Aliment
por: Nuzzo, Domenico, et al.
Publicado: (2022)

Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties
por: Asamoah, Eugenia Ayebea, et al.
Publicado: (2023)

Synthesis of Sucrose-HDI Cooligomers: New Polyols for Novel Polyurethane Networks
por: Lakatos, Csilla, et al.
Publicado: (2022)

Dilead(II) chromium(III) heptafluoride
por: Le Bail, Armel
Publicado: (2010)

Fast reversal mapping for the solution of an important class of linear second-order two-dimensional operators
por: Le Bail, R
Publicado: (1970)

Tetraammine(carbonato-κ(2) O,O′)cobalt(III) nitrate: a powder X-ray diffraction study
por: Le Bail, Armel
Publicado: (2013)

Non-linear magnetic field computations using fast fourier techniques
por: Le Bail, Roland C
Publicado: (1971)

Two-dimensional finite difference form of a class of elliptic, parabolic and hyperbolic partial differential equations
por: Le Bail, Roland C
Publicado: (1971)

Use of fast Fourier transforms for solving partial differential equations in physics
por: Le Bail, R C
Publicado: (1972)

Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill
por: Rad, Aziz Homayouni, et al.
Publicado: (2019)

Iron Biscuits
por: Davis, J.
Publicado: (1881)

Ship Biscuits
Publicado: (1875)

Development of a healthy biscuit: an alternative approach to biscuit manufacture
por: Boobier, WJ, et al.
Publicado: (2006)

[Cu(2)(HF(2))(H(2)O)(8)][FeF(6)]·2H(2)O
por: Le Bail, Armel, et al.
Publicado: (2009)

Two-dimensional computer simulation of high intensity proton beams
por: Lapostolle, Pierre M, et al.
Publicado: (1972)

The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks
por: Chemin, Manon, et al.
Publicado: (2022)

Making Polyol Gummies by 3D Printing: Effect of Polyols on 3D Printing Characteristics
por: Le, Hao, et al.
Publicado: (2022)

Macroparticle computer simulation of multiturn injection into the CERN PS booster
por: Bovet, Claude, et al.
Publicado: (1971)

Evaluation of Reference Genes for RT qPCR Analyses of Structure-Specific and Hormone Regulated Gene Expression in Physcomitrella patens Gametophytes
por: Le Bail, Aude, et al.
Publicado: (2013)

Lignin as a Partial Polyol Replacement in Polyurethane Flexible Foam
por: Gondaliya, Akash, et al.
Publicado: (2021)

Granulated Wheat Biscuit
Publicado: (1875)

Granulated Wheat Biscuit
Publicado: (1875)

Granulated Wheat Biscuit
Publicado: (1875)

Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace
por: Imeneo, Valeria, et al.
Publicado: (2021)

Sr(5)(V(IV)OF(5))(3)F(H(2)O)(3) refined from a non-merohedrally twinned crystal
por: Le Bail, Armel, et al.
Publicado: (2009)

Somatic cell nuclear transfer in non-enucleated goldfish oocytes: understanding DNA fate during oocyte activation and first cellular division
por: Rouillon, Charlène, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_migs31eakqkshoqbl82f3tbtlf