Influence of natural sucrose substituents and pectin on the viscosity and stability of wheat dough

Abstract

Sugar is a constituent component of various dough compositions and many other food items: pastry, beverages, and others. It is necessary to provide the sweetness of confectionery or regular dough, to maintain its nutritional value, and to keep the required value of some technological parameters such as dough viscosity and stability. The latter requirement is important in the context of dough storage and transportation, keeping organoleptic parameters of dough and pastry such as porosity, stability, friability, general shape, and appearance. Even though regular sugar is the cheapest and the most widely used sweetener, which is required for normal nutrition and functioning of the digestive system and other organs of humans, in many cases, it should be partially or completely substituted by other components because of dietary requirements, individual sucrose intolerance or other reasons.When sucrose is replaced by other components, the total content of sugars required to keep the sweetness of an item may be greater or lower than that in the item made without sucrose substitutes. Any changes in the dough recipe lead to changes in its mechanical and sensorial properties. This issue must be addressed in order to maintain the normal technological process of the pastry or other items production and to make sure their customer qualities do not deteriorate. The aim of the study. In this work, we analyze the dependence of dough viscosity and stability on the concentration of different sugars and possible approaches to compensate for the decrease of the dough viscosity that occurs when replacing sucrose with glucose and fructose.