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.
Facultad de Ciencias Agrarias y Forestales
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos - Materia
-
Ciencias Exactas
Ciencias Agrarias
Biscuits
Starch gelatinization
Baking conditions
Digestibility - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/97404
Ver los metadatos del registro completo
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Influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuitsConforti, Paula AndreaYamul, Diego KarimLupano, Cecilia ElenaCiencias ExactasCiencias AgrariasBiscuitsStarch gelatinizationBaking conditionsDigestibilityDough 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.Facultad de Ciencias Agrarias y ForestalesFacultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de Alimentos2012-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf205-210http://sedici.unlp.edu.ar/handle/10915/97404enginfo:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/95723info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1094/CCHEM-11-11-0138info:eu-repo/semantics/altIdentifier/issn/1943-3638info:eu-repo/semantics/altIdentifier/doi/10.1094/CCHEM-11-11-0138info:eu-repo/semantics/altIdentifier/hdl/11336/95723info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:20:16Zoai:sedici.unlp.edu.ar:10915/97404Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:20:16.977SEDICI (UNLP) - Universidad Nacional de La Platafalse |
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 Ciencias Exactas Ciencias Agrarias 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 |
Ciencias Exactas Ciencias Agrarias Biscuits Starch gelatinization Baking conditions Digestibility |
topic |
Ciencias Exactas Ciencias Agrarias Biscuits Starch gelatinization Baking conditions Digestibility |
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. Facultad de Ciencias Agrarias y Forestales Facultad de Ciencias Exactas Centro de Investigación y Desarrollo en Criotecnología de Alimentos |
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 Articulo 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://sedici.unlp.edu.ar/handle/10915/97404 |
url |
http://sedici.unlp.edu.ar/handle/10915/97404 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/95723 info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1094/CCHEM-11-11-0138 info:eu-repo/semantics/altIdentifier/issn/1943-3638 info:eu-repo/semantics/altIdentifier/doi/10.1094/CCHEM-11-11-0138 info:eu-repo/semantics/altIdentifier/hdl/11336/95723 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
dc.format.none.fl_str_mv |
application/pdf 205-210 |
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SEDICI (UNLP) - Universidad Nacional de La Plata |
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