Publications by authors named "Guenaelle Diler"
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 challenge of reducing the salt content while maintaining shelf life, stability and acceptability of the products is major for the food industry. In the present study, we implemented processing adjustments to reduce salt content while maintaining the machinability and the saltiness perception of sheeted dough: the homogeneous distribution of a layer of encapsulated salt grains on the dough during the laminating process. During sheeting, for an imposed deformation of 0.
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