Effect of sugar composition on the water sorption and softening properties of cookie
Effect of sugar composition on the water sorption and softening properties of cookie
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DOI：
10.1016/j.foodchem.2013.08.127
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发表时间：
2014-02-15
期刊：
影响因子：
8.8
通讯作者：
Hagura, Yoshio
中科院分区：
文献类型：
--
作者：
Kawai, Kiyoshi;Toh, Midori;Hagura, Yoshio
为了阐明糖组成对饼干吸水和软化性能的影响，采用3种糖组成(单糖、糖-海藻糖和糖-山梨醇)作为饼干的原料，并用热流变学方法研究了不同水分含量的饼干样品的软化温度(T-S)。T-S随饼干样品含水率的增加呈线性下降。在各含水率下，样品的T-S的大小顺序为：糖-海藻糖>；单糖>；糖-山梨醇。另一方面，用差示扫描量热法研究了糖和/或糖醇混合物的玻璃化转变温度(T-g)。曲奇样品的无水T-S与糖和/或糖醇混合物的无水T-g之间呈线性关系。这些结果表明，糖的组成对饼干样品的软化性能起着重要的作用。(C)2013爱思唯尔有限公司。保留所有权利。
In order to elucidate the effect of sugar composition on the water sorption and softening properties of cookie, three types of sugar composition (sugar alone, sugar-trehalose, and sugar-sorbitol) were employed as an ingredient of cookie, and softening temperature (T-s) of the cookie samples, adjusted to various water contents, was investigated using thermal rheological analysis. T-s decreased linearly with increasing water content of the cookie samples. At each water content, T-s of samples was higher in the order of sugar-trehalose > sugar alone > sugar-sorbitol. On the other hand, the glass transition temperature (T-g) of the sugar and/or sugar alcohol mixtures used for cookie preparation was investigated using differential scanning calorimetry. A linear relationship was found between anhydrous T-s of the cookie samples and anhydrous T-g of the sugar and/or sugar alcohol mixtures. These results suggest that sugar composition plays an important role in the softening properties of cookie samples. (C) 2013 Elsevier Ltd. All rights reserved.