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
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/97404

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network_name_str SEDICI (UNLP)
spelling 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
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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