title: Structural changes in biscuits made with cellulose emulsions as fat replacers.
abstract: Biscuits are a popular baked cereal food much appreciated by consumers. In the last few years, cellulose derivatives have been successfully used as fat replacers in biscuits. In this way, not only is the total amount of fat reduced but also the saturated fatty acids and the trans fatty acids are eliminated. The aim of this study is to increase understanding of the functionality of different cellulose ether emulsions used as fat replacers in biscuits. For this purpose, three emulsions with different cellulose ethers were designed: hydroxypropyl methylcellulose, methylcellulose and methylcellulose with greater methoxyl substitution (MCH). The microstructure and textural properties of the doughs and biscuits prepared with these emulsions were studied and the effects of cellulose types and glycerol as textural improver were also analysed. The results showed that the incorporation of glycerol in the doughs made with methylcellulose and hydroxypropyl methylcellulose cellulose emulsions seems to make the dough softer, bringing the values closer to those of the control dough; however, this effect disappears once the dough is baked. The presence of glycerol does not seem to have an effect on the hardness of the doughs and biscuits made using the methylcellulose with greater methoxyl substitution (MCH) emulsion.
authors.affiliation: 1 Departamento de Ciencia de los Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain.
authors.forename: Teresa
authors.initials: T
authors.lastname: Sanz
authors.affiliation: 2 Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Spain.
authors.forename: Amparo
authors.initials: A
authors.lastname: Quiles
authors.affiliation: 1 Departamento de Ciencia de los Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: Salvador
authors.affiliation: 2 Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Spain.
authors.forename: Isabel
authors.initials: I
authors.lastname: Hernando
mesh_terms: D002482:Cellulose / Q000737:chemistry*; D004655:Emulsions; D019358:Fat Substitutes / Q000737:chemistry*; D005227:Fatty Acids; D005502:Food; D005524:Food Technology; D065347:Hypromellose Derivatives; D008747:Methylcellulose; D049329:Nanostructures
chemical_list: D004655:Emulsions; D019358:Fat Substitutes; D005227:Fatty Acids; D065347:Hypromellose Derivatives; D002482:Cellulose; D008747:Methylcellulose
keywords: Biscuits; celluloses; fat replacement; structure