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

Autores
Conforti, Paula Andrea; Yamul, Diego Karim; Lupano, Cecilia Elena
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Conforti, Paula Andrea. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; Argentina
Fil: Yamul, Diego Karim. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; Argentina
Fil: Lupano, Cecilia Elena. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; Argentina
Materia
Biscuits
Starch Gelatinization
Baking Conditions
Digestibility
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/95723
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuitsConforti, Paula AndreaYamul, Diego KarimLupano, Cecilia ElenaBiscuitsStarch GelatinizationBaking ConditionsDigestibilityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Dough 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.Fil: Conforti, Paula Andrea. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; ArgentinaFil: Yamul, Diego Karim. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; ArgentinaFil: Lupano, Cecilia Elena. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; ArgentinaAmer Assoc Cereal Chemists2012-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/95723Conforti, 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; Amer Assoc Cereal Chemists; Cereal Chemistry; 89; 4; 7-2012; 205-2100009-03521943-3638CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1094/CCHEM-11-11-0138info:eu-repo/semantics/altIdentifier/doi/10.1094/CCHEM-11-11-0138info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:36:54Zoai:ri.conicet.gov.ar:11336/95723instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:36:54.564CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuits
title Influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuits
spellingShingle Influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuits
Conforti, Paula Andrea
Biscuits
Starch Gelatinization
Baking Conditions
Digestibility
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
dc.creator.none.fl_str_mv Conforti, Paula Andrea
Yamul, Diego Karim
Lupano, Cecilia Elena
author Conforti, Paula Andrea
author_facet Conforti, Paula Andrea
Yamul, Diego Karim
Lupano, Cecilia Elena
author_role author
author2 Yamul, Diego Karim
Lupano, Cecilia Elena
author2_role author
author
dc.subject.none.fl_str_mv Biscuits
Starch Gelatinization
Baking Conditions
Digestibility
topic Biscuits
Starch Gelatinization
Baking Conditions
Digestibility
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Conforti, Paula Andrea. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; Argentina
Fil: Yamul, Diego Karim. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; Argentina
Fil: Lupano, Cecilia Elena. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas.Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Comisión de Investigaciones Científicas de la Pcia de Buenos Aires; Argentina
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.
publishDate 2012
dc.date.none.fl_str_mv 2012-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/95723
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; Amer Assoc Cereal Chemists; Cereal Chemistry; 89; 4; 7-2012; 205-210
0009-0352
1943-3638
CONICET Digital
CONICET
url http://hdl.handle.net/11336/95723
identifier_str_mv 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; Amer Assoc Cereal Chemists; Cereal Chemistry; 89; 4; 7-2012; 205-210
0009-0352
1943-3638
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1094/CCHEM-11-11-0138
info:eu-repo/semantics/altIdentifier/doi/10.1094/CCHEM-11-11-0138
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Amer Assoc Cereal Chemists
publisher.none.fl_str_mv Amer Assoc Cereal Chemists
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082837876310016
score 13.22299

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