Abstract
This study aimed to analyse the effect of large variations in fat and sucrose contents of biscuit formulation on dough rheology, biscuit quality and proton mobility. Control dough (full fat and sucrose) and 25 and 50% fat and sucrose-reduced doughs were elaborated. Rheological properties of dough were determined. Dough cooking behaviour and biscuit quality were evaluated. Fat reduction produced an increase in the consistency and elastic properties of the dough. The decrease in sucrose content affected to a lesser extent the rheological properties at room temperature, although it produced significant changes during dough baking. The biscuit quality decreased with fat and sucrose reductions. The reduction of fat or sucrose produced gluten hydration and extra interactions and subsequent cross-linking during baking, and a reduction of sucrose led to the swelling and partial gelatinization of starch during baking. A dipolar reversed eco NMR sequence was applied to determine changes in the amount and mobility of solid and mobile components both in dough and biscuits. TD-NMR results allowed corroborating the proposed hypotheses about the effects on dough and biscuit characteristics as a consequence of reduction of main ingredients, as fat and sucrose. The redistribution of water after baking can be correlated with biscuit factor and breaking force.
Similar content being viewed by others
References
Assifaoui, A., Champion, D., Chiotelli, E., & Verel, A. (2006a). Characterization of water mobility in biscuit dough using a low-field 1H NMR technique. Carbohydrate Polymers, 64(2), 197–204. https://doi.org/10.1016/j.carbpol.2005.11.020
Assifaoui, A., Champion, D., Chiotelli, E., & Verel, A. (2006b). Rheological behaviour of biscuit dough in relation to water mobility. International Journal of Food Science and Technology, 41(2), 124–128. https://doi.org/10.1111/j.1365-2621.2006.01469.x
Baltsavias, A., Jurgens, A., & van Vliet, T. (1999). Properties of short-dough biscuits in relation to structure. Journal of Cereal Science, 29(3), 245–255. https://doi.org/10.1006/jcrs.1999.0250
Blanco Canalis, M.S., Steffolani, M.E., León, A.E., Ribotta, P.D. (2017) Effect of different fibers on dough properties and biscuit quality. Journal of the Science of Food and Agriculture, 97(5), 1607–1615.
Carr, H. Y., & Purcell, E. M. (1954). Effects of diffusion on free precession in nuclear magnetic resonance experiments. Physical Review Letters, 94(3), 630–638.
Chevallier, S., Colonna, P., Buléon, A., Della Valle, G. (2000) Physicochemical Behaviors of Sugars, Lipids, and Gluten in Short Dough and Biscuit. Journal of Agricultural and Food Chemistry, 48(4), 1322–1326.
Coultate, T. P. (1989). FOOD: The chemistry of its components (3rd ed.). Cambridge: Royal Society of Chemistry.
Curti, E., Bubici, S., Carinia, E., Baroni, S., & Vittadini, E. (2011). Water molecular dynamics during bread staling by nuclear magnetic resonance. Food Science and Technology, 44, 854–859.
Delcour, J.A., Hoseney, R.C. (2010). Principles of Cereal Science and Technology. St. Paul, USA: AACC Int., Inc.
Gaines, C. S. (1994). Objective assessment of cookie and cracker texture. In H. Faried (Ed.), The science of biscuit and cracker production (pp. 455–495). New York: Van Nostrand Reinhold.
Gallagher, E., O’Brien, C. M., Scannell, A. G. M., & Arendt, E. K. (2003). Evaluation of sugar replacers in short dough biscuit production. Journal of Food Engineering, 56(2–3), 261–263. https://doi.org/10.1016/S0260-8774(02)00267-4
Ghiasi, K., Hoseney, R. C., & Varriano-Marston, E. (1983). Effects of flour components and dough ingredients on starch gelatinization. Cereal Chemistry Journal, 60, 58–61.
Hoseney, R.C. (1994). Principles of Cereal Science and Technology. St. Paul, USA: AACC International.
Hsu, C. L., Chen, W., Weng, Y. M., & Tseng, C. Y. (2003). Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods. Food Chemistry, 83(1), 85–92. https://doi.org/10.1016/S0308-8146(03)00053-0
Jacob, J., & Leelavathi, K. (2007). Effect of fat-type on cookie dough and cookie quality. Journal of Food Engineering, 79(1), 299–305. https://doi.org/10.1016/j.jfoodeng.2006.01.058
Kovrlija, R., & Rondeau-Mouro, C. (2017). Hydrothermal changes in wheat starch monitored by two-dimensional NMR. Food Chemistry, 214, 412–422. https://doi.org/10.1016/j.foodchem.2016.07.051
Kweon, M., Slade, L., Levine, H., & Gannon, D. (2014). Biscuit-versus cracker-baking—What's the difference? Flour functionality requirements explored by SRC and Alveography. Critical Reviews in Food Science and Nutrition, 54(1), 115–138. https://doi.org/10.1080/10408398.2011.578469
Le Grand, F., Cambert, M., & Mariette, F. (2007). NMR signal analysis to characterize solid, aqueous and lipid phases in baked cakes. Journal of Agricultural and Food Chemistry, 55(26), 10947–10952. https://doi.org/10.1021/jf071735r
Leung, H. K., Barron, F. H., & Davis, D. (1983). Textural and rheological properties of cooked potatoes. Journal of Food Science, 48(5), 1470–1474. https://doi.org/10.1111/j.1365-2621.1983.tb03519.x
Luyts, A., Wilderjans, E., Waterschoot, J., Van Haesendonck, I., Brijs, K., Courtin, C. M., Hills, B., & Delcour, J. A. (2013). Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients. Food Chemistry, 139(1–4), 120–128. https://doi.org/10.1016/j.foodchem.2013.01.062
Maache-Rezzoug, Z., Bouvier, J. M., Allaf, K., & Patras, C. (1998). Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. Journal of Food Engineering, 35(1), 23–42. https://doi.org/10.1016/S0260-8774(98)00017-X
Manley, D. (2000). Technology of biscuits, crackers and biscuits (3erd ed.). Cambridge: Woodhead Publishing Limited.
Maus, A., Hertlein, C., & Saalwächter, K. (2006). A robust proton NMR method to investigate hard/soft ratios, crystallinity and component mobility in polymers. Macromolecular Chemistry and Physics, 207(13), 1150–1158. https://doi.org/10.1002/macp.200600169
Meiboom, S., & Gill, D. (1958). Modified spin-echo method for measuring nuclear relaxation times. Review of Scientific Instruments, 29(8), 688–691. https://doi.org/10.1063/1.1716296
Miller, R. A., & Hoseney, R. C. (1997). Factors in hard wheat flour responsible for reduced biscuit spread. Cereal Chemistry Journal, 74(3), 330–336. https://doi.org/10.1094/CCHEM.1997.74.3.330
Pareyt, B., & Delcour, J. A. (2008). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap biscuits. Critical Reviews in Food Science and Nutrition, 48(9), 824–839. https://doi.org/10.1080/10408390701719223
Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M., & Delcour, J. A. (2009). The role of sugar and fat in sugar-snap biscuits: structural and textural properties. Journal of Food Engineering, 90(3), 400–408. https://doi.org/10.1016/j.jfoodeng.2008.07.010
Pareyt, B., Brijs, K., & Delcour, J. A. (2010). Impact of fat on dough and biscuit properties of sugar-snap biscuits. Cereal Chemistry Journal, 87(3), 226–230. https://doi.org/10.1094/CCHEM-87-3-0226
Peleg, M. (1987). The basics os solid food rheology. In H. R. Moskowitz (Ed.), Food texture instrumental and sensory measurent (pp. 3–33). New York: Marcell Dekker Press.
Rondeau-Mouro, C., Cambert, M., Kovrlija, R., Musse, M., Lucas, T., Mariette, F. (2015) Temperature-Associated Proton Dynamics in Wheat Starch-Based Model Systems and Wheat Flour Dough Evaluated by NMR. Food and Bioprocess Technology, 8(4), 777–790.
Rondeau-Mouro, C., Kovrlija, R., Van Steenberge, E., Moussaoui, S. (2016) Two dimensional IR-FID-CPMG acquisition and adaptation of a maximum entropy reconstruction. Journal of Magnetic Resonance, 265, 16–24.
Serial, M. R., Blanco Canalis, M. S., Carpinella, M., Valentinuzzi, M., León, A. E., Ribotta, P. D., & Acosta, R. H. (2016). Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR. Food Chemistry, 192, 950–957.
Slade, L., & Levine, H. (1994). Structure and function relationships of cookie and cracker ingredients. In H. Faridi (Ed.), The science of biscuit and cracker production (pp. 23–141). New York: Chapman & Hall/AVI.
Slade, L., Levine, H., Wang, M., & Ievolella, J. (1996). DSC analysis of starch thermal properties related to functionality in low moisture baked goods. Journal of Thermal Analysis, 47(5), 1299–1314. https://doi.org/10.1007/BF01992829
Song, Y. Q., Venkataramanan, L., Hurlimann, M. D., Flaum, M., Frulla, P., & Straley, C. (2002). T1-T2 correlation spectra obtained using a fast two-dimensional Laplace inversion. Journal of Magnetic Resonance, 154(2), 261–268. https://doi.org/10.1006/jmre.2001.2474
Sudha, M. L., Srivastava, A. K., Vetrimani, R., & Leelavathi, K. (2007). Fat replacement in soft dough biscuits: its implications on dough rheology and biscuit quality. Journal of Food Engineering, 80(3), 922–930. https://doi.org/10.1016/j.jfoodeng.2006.08.006
Van Duynhoven, J., Voda, A., Witek, M., & Van As, H. (2010). Time-domain applied to food products NMR. Annual Reports on NMR Spectroscopy, 69, 145–197. https://doi.org/10.1016/S0066-4103(10)69003-5
Acknowledgments
The authors would like to acknowledge Consejo Nacional de Ciencia y Técnica (CONICET), Secretaría de Ciencia y Tecnología (SECYT) of the Universidad Nacional de Córdoba (UNC) and the Fondo para la Investigación, Ciencia y Tecnología and Ministerio de Ciencia y Tecnología (FONCyT) for financial support.
Author information
Authors and Affiliations
Corresponding author
Electronic supplementary material
ESM 1
(DOCX 430 kb)
Rights and permissions
About this article
Cite this article
Blanco Canalis, M.S., Valentinuzzi, M.C., Acosta, R.H. et al. Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR. Food Bioprocess Technol 11, 953–965 (2018). https://doi.org/10.1007/s11947-018-2063-z
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-018-2063-z