Open AccessPNEUMATIC CONVEYING OF SUGAR: EFFECT ON THE RHEOLOGY OF COOKIE DOUGH
Publication year - 2019
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2019.11.2.5
Subject(s) - sugar , rheology , retrogradation (starch) , food science , absorption of water , starch , particle size , materials science , chemistry , composite material , amylose
This study evaluated the impact of the pneumatic conveying system on thewhite sugar particle size and its effects on the rheological behavior ofcookie dough. Sugar samples, blended with soft wheat flour (1:2.4 w/w),were analyzed for rheological properties. These blends were used todevelop cookie doughs, which were submitted to consistency, stability, andhardness analyses. The pneumatic conveying system reduced the whitesugar particles sizes. Wheat flours blended with sugar after pneumaticconveying (APC) showed lower water absorption and higher starchretrogradation rates than the samples with sugar before pneumaticconveying (BPC). For the cookie dough, although the APC sugar resultedin a harder texture, the condition of sugar did not affect the resistance andstability. The particle size of white sugar affected water absorption andstarch retrogradation rates of wheat flour and hardness of cookie dough.