Oligosaccharides elevate the gelatinization temperature of wheat starch more than sucrose, paving the way for their use in reduced sugar starch-based formulations
Travest J. Woodbury, Lisa J. Mauer
Abstract
elevation, many of the OS are promising sucrose replacements in baked goods, which could facilitate their use in desirable higher fiber, reduced sugar starch-based baked product formulations.
Topics & Concepts
SucroseStarchStarch gelatinizationMaltoseFood scienceSugarChemistryGlucose syrupMaltotrioseStachyoseAmyloseRaffinoseFood composition and propertiesMicrobial Metabolites in Food BiotechnologyEnzyme Production and Characterization