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Volume 12
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10.3390/foods12030607
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Article

Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems

by
Mathilde Roze
1,2,
Guénaelle Diler
1,
Bruno Pontoire
2,3,
Bruno Novalès
2,3,
Camille Jonchère
2,3,
Doina Crucean
1,
Alain Le-Bail
1,3 and
Patricia Le-Bail
2,3,*
1
ONIRIS, UMR GEPEA CNRS 6144, Rue de la Géraudière, CS 82225, 44322 Nantes, France
2
INRAe, UR BIA 1268, Rue de la Géraudière, CEDEX 03, 44316 Nantes, France
3
USC 1498 INRAE-TRANSFORM Department and GEPEA UMR CNRS 6144, Rue de la Géraudière, 44316 Nantes, France
*
Author to whom correspondence should be addressed.
Foods 2023, 12(3), 607; https://doi.org/10.3390/foods12030607
Submission received: 29 November 2022 / Revised: 11 January 2023 / Accepted: 20 January 2023 / Published: 1 February 2023
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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Abstract

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 X-ray diffraction (XRD), differential scanning calorimetry (DSC), and by environmental scanning electron microscopy (ESEM). Observation of doughs in ESEM revealed sorbitol had a structure very different from sucrose and maltitol crystals. After forming the dough pieces, it could be seen that at least some sugar and maltitol crystals were still present while sorbitol flakes were solubilized. At a limiting real water content (~20% dry basis), adding sweeteners to the mixture increased the gelatinization temperature, more markedly for sucrose and maltitol, as well as increasing the enthalpy. These results were confirmed by the model systems analyses. The calorimetric study with mixing batch cells revealed that sorbitol dissolved completely while maltitol and sucrose competed with the flour constituents to capture water. The proportion of water available for the sorption of the starch grain and its gelatinization was therefore different according to the affinity of the sweetener for water, and might influence the degree and temperature of starch gelatinization/melting.
Keywords: biscuit dough; sucrose; maltitol; sorbitol; starch gelatinization; model systems biscuit dough; sucrose; maltitol; sorbitol; starch gelatinization; model systems
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MDPI and ACS Style

Roze, M.; Diler, G.; Pontoire, B.; Novalès, B.; Jonchère, C.; Crucean, D.; Le-Bail, A.; Le-Bail, P. Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems. Foods 2023, 12, 607. https://doi.org/10.3390/foods12030607

AMA Style

Roze M, Diler G, Pontoire B, Novalès B, Jonchère C, Crucean D, Le-Bail A, Le-Bail P. Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems. Foods. 2023; 12(3):607. https://doi.org/10.3390/foods12030607

Chicago/Turabian Style

Roze, Mathilde, Guénaelle Diler, Bruno Pontoire, Bruno Novalès, Camille Jonchère, Doina Crucean, Alain Le-Bail, and Patricia Le-Bail. 2023. "Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems" Foods 12, no. 3: 607. https://doi.org/10.3390/foods12030607

APA Style

Roze, M., Diler, G., Pontoire, B., Novalès, B., Jonchère, C., Crucean, D., Le-Bail, A., & Le-Bail, P. (2023). Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems. Foods, 12(3), 607. https://doi.org/10.3390/foods12030607

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