Publications by authors named "Doina Crucean"
Article Synopsis
- The study examined how replacing sucrose with maltitol and sorbitol affected dough and crumb textures in biscuits.
- Researchers used various analysis methods (like X-ray diffraction and calorimetry) to explore how starch behaved at different moisture levels in the dough.
- Findings showed that sorbitol dissolved completely while sucrose and maltitol left behind crystals, impacting the temperature and degree of starch gelatinization based on how the sweeteners interacted with water.
Article Synopsis
- * The study focused on replacing sugar with two polyols, maltitol and sorbitol, in short-dough biscuits, analyzing their physical, visual, and taste characteristics.
- * Findings showed that although the reformulated biscuits had improved structural properties and appealing colors, they were generally less favored in taste, with maltitol being a more acceptable substitute compared to sorbitol.
The aim of this research is to contribute to a better understanding the destructuration of three native starches and a wheat flour in mixtures of water and choline chloride. Model systems have thus been defined to allow a better approach to hydrothermic transformations related to the interactions between choline chloride and starch. We have observed that choline chloride has an impact on the gelatinization of starch which corresponds to the stabilizing salts phenomenon.
View Article and Find Full Text PDFNumerous scientific studies have shown that overconsumption of salt can be harmful and promotes the development of cardiovascular diseases. For this reason, many international organizations and government agencies aim to reduce overall salt consumption from food. Recent exploratory work has shown that vitamin B4 can play the role of salt substitute.
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