Understanding functionality of sucrose in biscuits for reformulation purposes

References

• Abboud, A. M., and R. C. Hoseney. 1984. Differential scanning calorimetry of sugar cookies and cookie doughs. Cereal Chemistry 61(1):34–37.
   Web of Science ®Google Scholar
• Abboud, A. M., G. L. Rubenthaler, and R. C. Hoseney. 1985. Effect of fat and sugar in sugar-snap cookies and evaluation of tests to measure cookie flour quality. Cereal Chem 62(2):124–29.
   Web of Science ®Google Scholar
• Alonso, S., and C. Setser. 1994. Functional replacements for sugars in foods. Trends in Food Science & Technology 5(5):139–46.
   Web of Science ®Google Scholar
• Babin, P., G. Della Valle, H. Chiron, P. Cloetens, J. Hoszowska, P. Pernot, A. L. Réguerre, L. Salvo, and R. Dendievel. 2006. Fast x-ray tomography analysis of bubble growth and foam setting during breadmaking. Journal of Cereal Science 43(3):393–97.
   Web of Science ®Google Scholar
• Baldino, N., D. Gabriele, F. R. Lupi, B. de Cindio, and L. Cicerelli. 2014. Modeling of baking behavior of semi-sweet short dough biscuits. Innovative Food Science & Emerging Technologies 25:40–52.
   Web of Science ®Google Scholar
• Baltsavias, A., A. Jurgens, and T. van Vliet. 1999a. Properties of short-dough biscuits in relation to structure. Journal of Cereal Science 29(3):245–55.
   Web of Science ®Google Scholar
• Baltsavias, A., A. Jurgens, and T. van Vliet. 1999b. Rheological properties of short doughs at large deformation. Journal of Cereal Science 29(1):33–42.
   Web of Science ®Google Scholar
• Baltsavias, A. A. Jurgens, and T. van Vliet. 1999c. Fracture properties of short-dough biscuits: effect of composition. Journal of Cereal Science 29(3):235–44.
   Web of Science ®Google Scholar
• Belcourt, L. A., and T. P. Labuza. 2007. Effect of raffinose on sucrose recrystallization and textural changes in soft cookies. Journal of Food Science 72(1):C065–C071.
   PubMed Web of Science ®Google Scholar
• Bengoechea, C., A. Arrachid, A. Guerrero, S. E. Hill, and J. R. Mitchell. 2007. Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya. Journal of Cereal Science 45(3):275–84.
   Web of Science ®Google Scholar
• Bier, J. M., C. J. R. Verbeek, and M. C. Lay. 2014. Thermal transitions and structural relaxations in protein-based thermoplastics. Macromolecular Materials and Engineering 299(5):524–39.
   Web of Science ®Google Scholar
• Blond, G., D. Simatos, M. Catté, C. G. Dussap, and J. B. Gros. 1997. Modeling of the water-sucrose state diagram below 0 c. Carbohydrate Research 298(3):139–45.
   Web of Science ®Google Scholar
• Brooker, B. E. 1993. The stabilisation of air in cake batters-the role of fat. Food Structure 12(3):285–296.
   Web of Science ®Google Scholar
• Carneiro, A. P., C. Held, O. Rodríguez, G. Sadowski, and E. A. Macedo. 2013. Solubility of sugars and sugar alcohols in ionic liquids: measurement and pc-saft modeling. The Journal of Physical Chemistry B 117(34):9980–95.
   PubMed Web of Science ®Google Scholar
• Catte, M. C. G. Dussap, C. Achard, and J. B. Gros. 1994. Excess properties and solid-liquid equilibria for aqueous solutions of sugars using a uniquac model. Fluid Phase Equilibria 96:33–50.
   Web of Science ®Google Scholar
• Cauvain, S. P., and L. S. Young. 2009. Bakery food manufacture and quality: Water control and effects. West Sussex, United Kingdom: John Wiley & Sons.
   Google Scholar
• Charun, E., J. Abécassis, A. S. Contamine, T. M. Roulland, B. Vergnes, and M. H. Morel. 2000. Effects of temperature and mechanical input on semisweet biscuit (cookie) quality and dough characteristics 1. Cereal Chemistry 77(3):265–71.
   Web of Science ®Google Scholar
• Chevallier, S., P. Colonna, A. Buléon, and G. Della Valle. 2000a. Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit. Journal of Agricultural and Food Chemistry 48(4):1322–26.
   PubMed Web of Science ®Google Scholar
• Chevallier, S., P. Colonna, G. Della Valle, and D. Lourdin. 2000b. Contribution of major ingredients during baking of biscuit dough systems. Journal of Cereal Science 31(3):241–52.
   Web of Science ®Google Scholar
• Chevallier, S., G. Della Valle, P. Colonna, B. Broyart, and G. Trystram. 2002. Structural and chemical modifications of short dough during baking. Journal of Cereal Science 35(1):1–10.
   Web of Science ®Google Scholar
• Cuq, B., J. Abecassis, and S. Guilbert. 2003. State diagrams to help describe wheat bread processing. International Journal of Food Science & Technology 38(7):759–66.
   Web of Science ®Google Scholar
• Davis, E. A. 1995. Functionality of sugars: Physicochemical interactions in foods. The American Journal of Clinical Nutrition 62(1):170S–7S.
   PubMed Web of Science ®Google Scholar
• Domenek, S., M. H. Morel, J. Bonicel, and S. Guilbert. 2002. Polymerization kinetics of wheat gluten upon thermosetting. a mechanistic model. Journal of Agricultural and Food Chemistry 50(21):5947–54.
   PubMed Web of Science ®Google Scholar
• Duyvejonck, A. E., B. Lagrain, B. Pareyt, C. M. Courtin, and J. A. Delcour. 2011. Relative contribution of wheat flour constituents to solvent retention capacity profiles of european wheats. Journal of Cereal Science 53(3):312–18.
   Web of Science ®Google Scholar
• Fahloul, D., G. Trystram, A. Duquenoy, and I. Barbotteau. 1994. Modelling heat and mass transfer in band oven biscuit baking. LWT-Food Science and Technology 27(2):119–24.
   Google Scholar
• Ferreira, O., E. A. Brignole, and E. A. Macedo. 2003. Phase equilibria in sugar solutions using the a-unifac model. Industrial & Engineering Chemistry Research 42(24):6212–22.
   Web of Science ®Google Scholar
• Ben, Gaïda, L., C. G. Dussap, and J. B. Gros. 2006. Variable hydration of small carbohydrates for predicting equilibrium properties in diluted and concentrated solutions. Food Chemistry 96(3):387–401.
   Web of Science ®Google Scholar
• Gaines, C. S. 1990. Influence of chemical and physical modification of soft wheat protein on sugar-snap cookie dough consistency, cookie size, and hardness. Cereal Chemistry 67(1):73–77.
   Web of Science ®Google Scholar
• Gökmen, V., Ö. A. Açar, A. Serpen, and F. J. Morales. 2008. Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking. European Food Research and Technology 226(5):1031–37.
   Web of Science ®Google Scholar
• He, X., A. Fowler, and M. Toner. 2006. Water activity and mobility in solutions of glycerol and small molecular weight sugars: Implication for cryo-and lyopreservation. Journal of Applied Physics 100:074702.
   Web of Science ®Google Scholar
• Hesso, N., A. Marti, P. Le-Bail, C. Loisel, S. Chevallier, A. Le-Bail, and K. Seetharaman. 2015. Conformational changes of polymers in model batter systems. Food Hydrocolloids 51:101–107.
   Web of Science ®Google Scholar
• Icoz, D. Z., and J. L. Kokini. 2008. State diagrams of food materials. In Food materials science, 95–121. Aguilera, J.M., and Lillford, Peter J., Eds., Springer, New York.
   Google Scholar
• Jacob, J., and K. Leelavathi. 2007. Effect of fat-type on cookie dough and cookie quality. Journal of Food Engineering 79(1):299–305.
   Web of Science ®Google Scholar
• Jurgens, A., M. W. J. Noort, S. Renzetti, and J. R. de Harder. 2016. Food products with reduced sugar content, October 27 2016. WO Patent App. PCT/NL2016/050,286.
   Google Scholar
• Kawai, K., K. Hando, R. Thuwapanichayanan, and Y. Hagura. 2016. Effect of stepwise baking on the structure, browning, texture, and in vitro starch digestibility of cookie. LWT-Food Science and Technology 66:384–89.
   Web of Science ®Google Scholar
• Kim, M. H., and M. R. Okos. 1999. Some physical, mechanical, and transport properties of crackers related to the checking phenomenon. Journal of Food Engineering 40(3):189–98.
   Web of Science ®Google Scholar
• Kokini, J. L., A. M. Cocero, H. Madeka, and E. De Graaf. 1994. The development of state diagrams for cereal proteins. Trends in Food Science & Technology 5(9):281–88.
   Web of Science ®Google Scholar
• Kramer, M., E. van Parys, J. vander Stichele, S. van Abeelen, M. Noort, A. Jurgens, and S. Renzetti. 2016. Breakfast cake with reduced sugar content. EP Patent 16166527 A 20160422.
   Google Scholar
• Kweon, M., L. Slade, H. Levine, R. Martin, and E. Souza. 2009. Exploration of sugar functionality in sugar-snap and wire-cut cookie baking: Implications for potential sucrose replacement or reduction. Cereal Chemistry 86(4):425–33.
   Web of Science ®Google Scholar
• Kweon, M., L. Slade, H. Levine, and D. Gannon. 2014. Cookie-versus cracker-baking—what's the difference? Flour functionality requirements explored by src and alveography. Critical Reviews in Food Science and Nutrition 54(1):115–38.
   PubMed Web of Science ®Google Scholar
• Laguna, L., A. Salvador, T. Sanz, and S. M. Fiszman. 2011. Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits. LWT-Food Science and Technology 44(3):737–46.
   Web of Science ®Google Scholar
• Laguna, L., C. Primo-Martín, A. Salvador, and T. Sanz. 2013. Inulin and erythritol as sucrose replacers in short-dough cookies: Sensory, fracture, and acoustic properties. Journal of Food Science 78(5):S777–S784.
   PubMed Web of Science ®Google Scholar
• Laguna, L., P. Varela, A. Salvador, T. Sanz, and S. M Fiszman. 2012. Balancing texture and other sensory features in reduced fat short-dough biscuits. Journal of Texture Studies 43(3):235–45.
   Web of Science ®Google Scholar
• Lerici, C. R., M. Piva, and M. D. Rosa. 1983. Water activity and freezing point depression of aqueous solutions and liquid foods. Journal of Food Science 48(6):1667–69.
   Web of Science ®Google Scholar
• Maache-Rezzoug, Z., J. M. Bouvier, K. Allaf, and C. Patras. 1998. Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. Journal of Food Engineering 35(1):23–42.
   Web of Science ®Google Scholar
• Madeka, H., and J. L. Kokini. 1994. Changes in rheological properties of gliadin as a function of temperature and moisture: development of a state diagram. Journal of Food Engineering 22(1-4):241–52.
   Web of Science ®Google Scholar
• Madeka, H., and J. L. Kokini. 1996. Effect of glass transition and cross-linking on rheological properties of zein: Development of a preliminary state diagram. Cereal Chemistry 73(4):433–38.
   Web of Science ®Google Scholar
• Manley, D. 2011. Manley's technology of biscuits, crackers and cookies. Elsevier, Woodhead Publishing, Oxford.
   Google Scholar
• Manohar, R. S., and P. H. Rao. 1999. Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits. European Food Research and Technology 210(1):43–48.
   Web of Science ®Google Scholar
• Manohar, R. S., and P. H. Rao. 2002. Interrelationship between rheological characteristics of dough and quality of biscuits; use of elastic recovery of dough to predict biscuit quality. Food Research International 35(9):807–13.
   Web of Science ®Google Scholar
• Mariotti, M., and M. Lucisano. 2014. Sugar and sweeteners. In Bakery products science and technology, 2nd ed. pp. 199–221. Zhou, W., Hui, Y. H., Leyn, I. D., Pagani, M. A., Rosell, C. M., Selman, J. D. and Therdthai, N., eds. John Wiley & Sons, West Sussex, UK.
   Google Scholar
• Misra, N. N., and B. K. Tiwari. 2014. Biscuits. In Bakery products science and technology, 2nd ed. pp. 585–601. Zhou, W., Hui, Y. H., Leyn, I. D., Pagani, M. A., Rosell, C. M., Selman, J. D. and Therdthai, N., eds. John Wiley & Sons, West Sussex, UK.
   Google Scholar
• Moiraghi, M., L. Vanzetti, C. Bainotti, M. Helguera, A. León, and G. Pérez. 2011. Relationship between soft wheat flour physicochemical composition and cookie-making performance. Cereal Chemistry 88(2):130–36.
   Web of Science ®Google Scholar
• O’Brien, C. M., D. Chapman, D. P. Neville, M. K. Keogh, and E. K. Arendt. 2003. Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits. Food Research International 36(3):215–21.
   Web of Science ®Google Scholar
• Pareyt, B., and J. A. Delcour. 2008. The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: A review on sugar-snap cookies. Critical Reviews in Food Science and Nutrition 48(9):824–39.
   PubMed Web of Science ®Google Scholar
• Pareyt, B., K. Brijs, and J. A. Delcour. 2009a. Sugar-snap cookie dough setting: the impact of sucrose on gluten functionality. Journal of Agricultural and Food Chemistry 57(17):7814–18.
   PubMed Web of Science ®Google Scholar
• Pareyt, B., F. Talhaoui, G. Kerckhofs, K. Brijs, H. Goesaert, M. Wevers, and J. A. Delcour. 2009b. The role of sugar and fat in sugar-snap cookies: Structural and textural properties. Journal of Food Engineering 90(3):400–408.
   Web of Science ®Google Scholar
• Pareyt, B., K. Brijs, and J. A. Delcour. 2010. Impact of fat on dough and cookie properties of sugar-snap cookies. Cereal Chemistry 87(3):226–30.
   Web of Science ®Google Scholar
• Pareyt, B., M. Goovaerts, W. F. Broekaert, and J. A. Delcour. 2011. Arabinoxylan oligosaccharides (axos) as a potential sucrose replacer in sugar-snap cookies. LWT-Food Science and Technology 44(3):725–28.
   Web of Science ®Google Scholar
• Peres, A. M., and E. A. Macedo. 1996. Thermodynamic properties of sugars in aqueous solutions: correlation and prediction using a modified uniquac model. Fluid Phase Equilibria 123(1):71–95.
   Web of Science ®Google Scholar
• Renzetti, S., and A. Jurgens. 2016. Rheological and thermal behavior of food matrices during processing and storage: Relevance for textural and nutritional quality of food. Current Opinion in Food Science 9:117–25.
   Web of Science ®Google Scholar
• Renzetti, S., R. de Harder, and A. Jurgens. 2016. Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure. Journal of Food Engineering 170:24–32.
   Web of Science ®Google Scholar
• Riedel, R., B. Böhme, and H. Rohm. 2015. Development of formulations for reduced-sugar and sugar-free agar-based fruit jellies. International Journal of Food Science & Technology 50(6):1338–44.
   Web of Science ®Google Scholar
• Rodríguez-García, J., L. Laguna, A. Puig, A. Salvador, and I. Hernando. 2013. Effect of fat replacement by inulin on textural and structural properties of short dough biscuits. Food and Bioprocess Technology 6(10):2739–50.
   Web of Science ®Google Scholar
• Roman-Gutierrez, A. D., S. Guilbert, and B. Cuq. 2002. Distribution of water between wheat flour components: A dynamic water vapour adsorption study. Journal of Cereal Science 36(3):347–55.
   Web of Science ®Google Scholar
• Roman-Gutierrez, A. D., F. Mabille, S. Guilbert, and B. Cuq. 2003. Contribution of specific flour components to water vapor adsorption properties of wheat flours. Cereal Chemistry 80(5):558–63.
   Web of Science ®Google Scholar
• Roos, Y., and M. Karel. 1991. Amorphous state and delayed ice formation in sucrose solutions. International Fournal of Food Science & Technology 26(6):553–66.
   Web of Science ®Google Scholar
• Saleem, Q., R. D. Wildman, J. M. Huntley, and M. B. Whitworth. 2005. Improved understanding of biscuit checking using speckle interferometry and finite-element modelling techniques. In Proceedings of the Royal Society of London A: Mathematical, Physical and Engineering Sciences, vol. 461, 2135–2154. The Royal Society.
   Google Scholar
• Sciarini, L. S., F. van Bockstaele, B. Nusantoro, G. T. Pérez, and K. Dewettinck. 2013. Properties of sugar-snap cookies as influenced by lauric-based shortenings. Journal of Cereal Science 58(2):234–40.
   Web of Science ®Google Scholar
• Slade, L., H. Levine, J. Ievolella, and M. Wang. 1993. The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems. Journal of the Science of Food and Agriculture 63(2):133–76.
   Web of Science ®Google Scholar
• Starzak, M., and M. Mathlouthi. 2006. Temperature dependence of water activity in aqueous solutions of sucrose. Food Chemistry 96(3):346–70.
   Web of Science ®Google Scholar
• Struck, S. D. Jaros, C. S. Brennan, and H. Rohm. 2014. Sugar replacement in sweetened bakery goods. International Journal of Food Science & Technology 49(9):1963–76.
   Web of Science ®Google Scholar
• Thewissen, B. G., I. Celus, K. Brijs, and J. A. Delcour. 2011. Foaming properties of wheat gliadin. Journal of Agricultural and Food Chemistry 59(4):1370–75.
   PubMed Web of Science ®Google Scholar
• This, H. 2005. Modelling dishes and exploring culinary precisions: The two issues of molecular gastronomy. British Journal of Nutrition 93(S1):S139–46.
   PubMedGoogle Scholar
• Toufeili, I., I. A. Lambert, and J. L. Kokini. 2002. Effect of glass transition and cross-linking on rheological properties of gluten: development of a preliminary state diagram. Cereal Chemistry 79(1):138–42.
   Web of Science ®Google Scholar
• van der Sman, R. G. M. 2012. Thermodynamics of meat proteins. Food Hydrocolloids 27(2):529–35.
   Web of Science ®Google Scholar
• van der Sman, R. G. M. 2013a. Moisture sorption in mixtures of biopolymer, disaccharides and water. Food Hydrocolloids 32(1):186–94.
   Web of Science ®Google Scholar
• van der Sman, R. G. M. 2013b. Predictions of glass transition temperature for hydrogen bonding biomaterials. The Journal of Physical Chemistry B 117(50):16303–313.
   PubMed Web of Science ®Google Scholar
• van der Sman, R. G. M. 2015. Biopolymer gel swelling analysed with scaling laws and flory–rehner theory. Food Hydrocolloids 48:94–101.
   Web of Science ®Google Scholar
• van der Sman, R. G. M. 2016a. Filler functionality in edible solid foams. Advances in Colloid and Interface Science 231:23–35.
   PubMed Web of Science ®Google Scholar
• van der Sman, R. G. M. 2016b. Sugar and polyol solutions as effective solvent for biopolymers. Food Hydrocolloids 56:144–49.
   Web of Science ®Google Scholar
• van der Sman, R. G. M. 2017. Predicting the solubility of mixtures of sugars and their replacers using the flory–huggins theory. Food & Function 8(8):360–71.
   PubMedGoogle Scholar
• van der Sman, R. G. M., and J. Broeze. 2013. Structuring of indirectly expanded snacks based on potato ingredients: A review. Journal of Food Engineering 114(4):413–25.
   Web of Science ®Google Scholar
• van der Sman, R. G. M., and J. Broeze. 2014a. Effects of salt on the expansion of starchy snacks: A multiscale analysis. Food & Function 5(12):3076–82.
   PubMed Web of Science ®Google Scholar
• van der Sman, R. G. M., and J. Broeze. 2014b. Multiscale analysis of structure development in expanded starch snacks. Journal of Physics: Condensed Matter 26(46):464103.
   PubMed Web of Science ®Google Scholar
• van der Sman, R. G. M., and M. B. J. Meinders. 2011. Prediction of the state diagram of starch water mixtures using the flory–huggins free volume theory. Soft Matter 7(2):429–42.
   Web of Science ®Google Scholar
• van der Sman, R. G. M., and M. B. J. Meinders. 2013. Moisture diffusivity in food materials. Food Chemistry 138:1265–74.
   PubMed Web of Science ®Google Scholar
• van der Sman, R. G. M., and A. J. van der Goot. 2009. The science of food structuring. Soft Matter 5(3):501–10.
   Web of Science ®Google Scholar
• van der Sman, R. G. M., E. Paudel, A. Voda, and S. Khalloufi. 2013. Hydration properties of vegetable foods explained by flory–rehner theory. Food Research International 54(1):804–11.
   Web of Science ®Google Scholar
• van Steertegem, B., B. Pareyt, K. Brijs, and J. A. Delcour. 2014. The role of gluten proteins in production and quality of a yeast leavened sugar and fat rich wheat based food model system. Food Research International 62:991–7.
   Web of Science ®Google Scholar
• Villemejane, C., P. Roussel, S. Berland, P. Aymard, and C. Michon. 2013. Technological and sensory tools to characterize the consistency and performance of fibre-enriched biscuit doughs. Journal of Cereal Science 57(3):551–9.
   Web of Science ®Google Scholar
• Wade, P. 1988. Biscuit, cookies and crackers: The principles of the craft. vol. i.
   Google Scholar
• Wang, X., S. G. Choi, and W. L. Kerr. 2004. Water dynamics in white bread and starch gels as affected by water and gluten content. LWT-Food Science and Technology 37(3):377–84.
   Google Scholar
• Wilderjans, E., A. Luyts, K. Brijs, and J. A. Delcour. 2013. Ingredient functionality in batter type cake making. Trends in Food Science & Technology 30(1):6–15.
   Web of Science ®Google Scholar
• Zoulias, E. I., V. Oreopoulou, and E. Kounalaki. 2002. Effect of fat and sugar replacement on cookie properties. Journal of the Science of Food and Agriculture 82(14):1637–44.
   Web of Science ®Google Scholar