Water antiplasticization effect in biscuits as affected by glucose and sucrose addition

Food Engineering Series

Volumn , Issue , 2015, Pages 593-603

  Pittia, P ^a   Di Teodoro, G ^a   Sacchetti, G ^a  

^a UNIVERSITY OF TERAMO   (Italy)

Author keywords

Antiplasticization; Glucose; Short dough biscuits; Sucrose; Water activity

Indexed keywords

EID: 85048589281     PISSN: 15710297     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-1-4939-2578-0_56     Document Type: Chapter

References (21)

1. Baltsavias A, Jurgens A, van Vliet T (1999a) Fracture properties of short-dough biscuits: effect of composition. J Cereal Sci 29:235–244
2. Baltsavias A, Jurgens A, van Vliet T (1999b) Properties of short-dough biscuits in relation to structure. J Cereal Sci 29:245–255
3. Bean MM, Setser CS (1992) Polysaccharide, sugars and sweeteners. In: Bowers J (ed) Food theory and applications. Macmililan, New York, pp 69–198
4. Chang YP, Cheah PB, Seow CC (2000a) Antiplasticisation-plasticisation effects of water on physical properties of tapioca starch films in the glassy state. J Food Sci 65:445–451
5. Chang YP, Cheah PB, Seow CC (2000b) Variations in flexural and compressive fracture behaviour of a brittle cellular food (dried bread) in response to moisture sorption. J Texture Stud 31:525–540
6. Harris M, Peleg M (1996) Patterns of textural changes in brittle cellular cereal foods caused by moisture sorption. Cereal Chem 73:225–231
7. Kalichevsky MT, Blanshard JMV (1993) The effect of fructose and water on the glass transition of amylopectin. Carbohydr Polym 20:107–113
8. Katz EE, Labuza TP (1981) Effect of water activity on the sensory crispness and mechanical deformation of snack food products. J Food Sci 46:403–409
9. Levine H, Slade L (1988) Water as plasticiser: physico-chemical aspects of low moisture polymeric systems. In: Franks F (ed) Water science reviews 3. Cambridge University Press, Cambridge, pp 79–185
10. Levine H, Slade L (1993) The glassy state in applications for the food industry, with an emphasis on cookie and cracker production. In: Blanshard JMV, Lillford PJ (eds) The Glassy State in Foods. Nottingham University Press, Loughborough, pp 333–373
11. Lourdin D, Colonna P, Ring SG (2003) Volumetric behaviour of maltose/water, maltose/glycerol and starch/sorbitol/water systems mixtures in relation to structural relaxation. Carbohydr Res 338:2883–2887
12. Marzec A, Lewicki PP (2006) Antiplasticization of cereal-based products by water. Part I. Extruded flat bread. J Food Eng 73(1):1–8
13. Peleg M (1996) Mathematical characterisation of the plasticizing effect of fructose on amylopectin. Cereal Chem 73:712–715
14. Pittia P, Nicoli MC, Sacchetti G (2007) Effect of moisture and water activity on textural properties of raw and roasted coffee beans. J Texture Stud 38:116–134
15. Pittia P, Sacchetti G (2008) Antiplasticization effect of water in amorphous foods. A review. Food Chem 106:1417–1427
16. Seow CC (2010) Antiplasticization of food polymer systems by low molecular mass diluents. In: Reid DS, Sajjaanantakul T, Lillford PJ, Charoenrein S (eds) Water properties in food, health, pharmaceutical and biological systems: ISOPOW 10. Wiley-Blackwell, Oxford, UK, pp 115–140
17. Seow CC, Cheah PB, Chang YP (1999) Antiplasticisation by water in reduced moisture systems. J Food Sci 64:576–581
18. Slade L, Levine H (1995) Water and the glass transition—dependence of the glass transition on composition and chemical structure: special implications for flour functionality in cookie baking. J Food Eng 24:431–509
19. Suwonsichon T, Peleg M (1998) Instrumental and sensory detection of simultaneous brittleness loss and moisture toughening in three puffed cereals. J Texture Stud 29:255–274
20. Valles Pamies B, Roudaut G, Dacremont C, Le Meste M, Mitchell JR (2000) Understanding the texture of low moisture cereal products: mechanical and sensory measurements of crispness. J Sci Food Agric 80:1679–1685
21. Van Den Berg C, Bruin S (1981) Water activity and its estimation in food systems: theoretical aspects. In: Rockland LB, Stewart GF (eds) Water activity: influence on food quality. Academic, New York, pp 1–61