Influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuits

Dough for nontraditional semisweet biscuits—prepared with wheat flour or replacing part of the wheat flour with corn starch, with or without skim milk—was baked at two oven temperatures, 120 or 170°C, until reaching moisture content and water activity lower than 6% and 0.5, respectively. Assays of f...

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Detalles Bibliográficos
Autores principales:	Conforti, Paula Andrea, Yamul, Diego Karim, Lupano, Cecilia Elena
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2012
Materias:	Ciencias Exactas Ciencias Agrarias Biscuits Starch gelatinization Baking conditions Digestibility
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/97404 https://ri.conicet.gov.ar/11336/95723 https://onlinelibrary.wiley.com/doi/10.1094/CCHEM-11-11-0138
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

id	I19-R120-10915-97404
record_format	dspace
institution	Universidad Nacional de La Plata
institution_str	I-19
repository_str	R-120
collection	SEDICI (UNLP)
language	Inglés
topic	Ciencias Exactas Ciencias Agrarias Biscuits Starch gelatinization Baking conditions Digestibility
spellingShingle	Ciencias Exactas Ciencias Agrarias Biscuits Starch gelatinization Baking conditions Digestibility Conforti, Paula Andrea Yamul, Diego Karim Lupano, Cecilia Elena Influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuits
topic_facet	Ciencias Exactas Ciencias Agrarias Biscuits Starch gelatinization Baking conditions Digestibility
description	Dough for nontraditional semisweet biscuits—prepared with wheat flour or replacing part of the wheat flour with corn starch, with or without skim milk—was baked at two oven temperatures, 120 or 170°C, until reaching moisture content and water activity lower than 6% and 0.5, respectively. Assays of fracture stress, differential scanning calorimetry, X‐ray diffraction, and starch digestibility were performed. Results showed that biscuits containing milk had the highest fracture stress, and biscuits baked at low temperature were harder than biscuits baked at high temperature. The degree of starch gelatinization during baking was higher when dough was baked at 170°C, compared with dough baked at 120°C. The decrease in gelatinization coincides with the decrease in the height and surface of peaks at 15 and 23° in the X‐ray diffraction patterns. Milk and corn starch did not affect the starch digestibility of biscuits, but biscuits baked at 170°C presented lower fracture stress and higher starch digestibility than biscuits baked at 120°C.
format	Articulo Articulo
author	Conforti, Paula Andrea Yamul, Diego Karim Lupano, Cecilia Elena
author_facet	Conforti, Paula Andrea Yamul, Diego Karim Lupano, Cecilia Elena
author_sort	Conforti, Paula Andrea
title	Influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuits
title_short	Influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuits
title_full	Influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuits
title_fullStr	Influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuits
title_full_unstemmed	Influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuits
title_sort	influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuits
publishDate	2012
url	http://sedici.unlp.edu.ar/handle/10915/97404 https://ri.conicet.gov.ar/11336/95723 https://onlinelibrary.wiley.com/doi/10.1094/CCHEM-11-11-0138
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bdutipo_str	Repositorios
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Influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuits

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