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Understanding functionality of sucrose in biscuits for reformulation purposes
R G M van der Sman1, S Renzetti1
1a Wageningen-Food & Biobased Research - Wageningen University & Research , the Netherlands.
Critical Reviews in Food Science and Nutrition
|March 10, 2018
Summary
Sucrose replacement in biscuits requires mimicking its structure and texture functions. Reformulated biscuits can achieve similar textures by following specific paths in a state diagram during manufacturing.
Area of Science:
- Food Science
- Materials Science
Background:
- Sucrose provides sweetness, structure, and texture in biscuit manufacturing.
- Sugar replacement necessitates replicating these crucial sucrose functionalities.
Purpose of the Study:
- To review sucrose functionality in biscuit manufacturing for sugar replacement.
- To propose methods for achieving desired texture and structure in reformulated biscuits.
Main Methods:
- Utilizing the Complex Dispersed Systems methodology to describe biscuit structure and texture development.
- Employing a supplemented state diagram to illustrate phase transitions during biscuit manufacturing.
- Reviewing physical theories for predicting phase transitions in sucrose-rich and reformulated biscuits.
Main Results:
- Biscuit structure and texture development can be qualitatively summarized using the Complex Dispersed Systems methodology.
- Phase transitions during mixing and baking are visualized in a supplemented state diagram.
- Similar manufacturing paths in the state diagram are proposed to yield similar biscuit structures and textures.
Conclusions:
- Reformulated biscuits can achieve desired textures and structures by replicating sucrose's functional roles.
- Physical theories and computational models (including heat and moisture transfer) can predict phase transitions for optimized biscuit manufacturing.
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