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Effect of different fibers on dough properties and biscuit quality
Author(s) -
Blanco Canalis María S,
Steffolani María E,
León Alberto E,
Ribotta Pablo D
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7909
Subject(s) - food science , fiber , rheology , dietary fiber , starch , sugar , resistant starch , chemistry , materials science , composite material
BACKGROUND This study forms part of a broader project aimed at understanding the role of fibers from different sources in high‐fat, high‐sugar biscuits and at selecting the best fibers for biscuit quality. The main purpose of this work was to understand the rheological and structural properties involved in fiber‐enriched biscuit dough. High‐amylose corn starch ( RSII ), chemically modified starch ( RSIV ), oat fiber ( OF ) and inulin ( IN ) were used at two different levels of incorporation (6 and 12 g) in dough formulation. The influence of fiber on the properties of biscuit dough was studied via dynamic rheological tests, confocal microscopy and spreading behavior. Biscuit quality was assessed by width/thickness factor, texture and surface characteristics, total dietary fiber and sensory evaluation. RESULTS Main results indicated that IN incorporation increased the capacity of dough spreading during baking and thus improved biscuit quality. OF reduced dough spreading during baking and strongly increased its resistance to deformation. RSII and RSIV slightly affected the quality of the biscuits. Sensory evaluation revealed that the panel liked IN ‐incorporated biscuits as much as control biscuits. CONCLUSION The increase in total dietary fiber modified dough behavior and biscuit properties, and the extent of these effects depended on the type of fiber incorporated. © 2016 Society of Chemical Industry