Jeong Sungmin, Kim Goeun, Ryu Kyunghun, Park Jiwon, Lee Suyong
Carbohydrate Bioproduct Research Center, Sejong University, Seoul, South Korea.
Samyang Corporation Food R&D Center, Seongnam-si, Gyeonggi-do, South Korea.
Food Chem. 2024 Jan 30;432:137193. doi: 10.1016/j.foodchem.2023.137193. Epub 2023 Aug 18.
The effects of different sweeteners on the physicochemical properties of soft wheat flour were investigated mainly in terms of thermal, rheological, and water mobility features, and their feasibilities as an alternative to sugar were evaluated in the cookie system. Kestose significantly reduced the solvent retention capacity of wheat flour, followed by sucrose, fructose, and allulose. Thermal analysis showed that the sucrose and kestose distinctly led to an increase in the gelatinization temperature of wheat flour, which was explained by lower T relaxation times. In addition, the pasting viscosities and thermo-mechanical properties of wheat flour containing kestose became lower compared to allulose, and these differences were morphologically confirmed by the real-time microscopic measurements during heating. Furthermore, when the sweeteners were incorporated into the cookie formulations, kestose played a positive role as a sugar replacer in the cookie system by presenting a comparable spread factor, texture, and color to cookies with sucrose.
主要从热学、流变学和水流动性特征方面研究了不同甜味剂对软质小麦粉理化性质的影响，并在曲奇体系中评估了它们作为糖替代品的可行性。潘糖显著降低了小麦粉的溶剂保留能力，其次是蔗糖、果糖和阿洛酮糖。热分析表明，蔗糖和潘糖明显导致小麦粉糊化温度升高，这可以通过较低的T2弛豫时间来解释。此外，与阿洛酮糖相比，含潘糖的小麦粉的糊化粘度和热机械性能更低，加热过程中的实时显微镜测量从形态上证实了这些差异。此外，当将甜味剂添加到曲奇配方中时，潘糖在曲奇体系中作为糖替代品发挥了积极作用，其扩展因子、质地和颜色与含蔗糖的曲奇相当。
