Effect of Liquid (Native) and Dry Molasses Originating from Sugar Beet on Physical and Textural Properties of Gluten‐Free Biscuit and Biscuit Dough. Issue 5 (8th July 2015)

• Record Type: Journal Article
• Authors: Filipčev, Bojana; Šimurina, Olivera; Dapčević Hadnađev, Tamara; Jevtić‐Mučibabić, Rada; Filipović, Vladimir; Lončar, Biljana
• Is Part Of: Journal of texture studies. Volume 46:Issue 5(2015)
• Page Start: 353
• Page End: 364
• Publication Date: 2015-07-08
• Subjects: Food texture -- Periodicals; Food -- Composition -- Periodicals; 664.02
• DOI: 10.1111/jtxs.12135
• Languages: English
• ISSNs: 0022-4901

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jtxs12135-sec-0001" sec-type="section"> <p>This study aimed to assess the effects of beet molasses in two forms, liquid and dry, on dough rheological profile and biscuit quality. Molasses was applied over 10–50% (flour basis) range. Increasing molasses doses exhibited weakening of dough structure, which led to formation of soft, less elastic and more adhesive dough. Dough with 50% liquid molasses showed higher frequency dependence and exhibited crossover at frequencies over 1 Hz, shifting from viscoelastic solid to elastoviscous liquid. Biscuit spread and eccentricity increased as molasses doses increased. At 40–50% supplementation level, liquid molasses induced higher spread than dry molasses. Dry molasses hardened the biscuits, whereas liquid molasses had a softening effect. Fracturability increased with molasses addition and it was more pronounced with dry molasses. Fundamental and empirical rheological parameters showed good ability to describe dough behavior and were highly correlated. Biscuit spread and fracturability could be predicted from dough consistency and elasticity.</p> </sec> <sec id="jtxs12135-sec-0002" sec-type="section"> <title>Practical Applications</title> <p>Gluten‐free products are mainly based on starch and may not contain the same levels of nutrients as normal, gluten containing products. Many studies have shown that strict adherence to gluten‐free diet may worsen the nutritional balance in affected individuals. Therefore, development of new, enriched gluten‐free formulations remains a necessity in a long‐term perspective. Sugar beet molasses is abundant in natural bioactive compounds and nutritionally important nutrients such as minerals (K, Ca, Mg, Fe), B group vitamins, biotin, betaine, etc., and has been found as an effective ingredient to balance the nutritional profile of various food products. This study demonstrated that the use of beet molasses in native or dry form exerts different effects in gluten‐free biscuits and dough. In addition to the potential nutritional benefit, different forms of molasses contribute to different biscuit textures and color, which is additionally advantageous regarding variant diet as it may broaden the assortment of gluten‐free biscuits.</p> </sec> </abstract>