Assessment of turanose as a sugar alternative in a frozen dough system: Rheology, tomography, and baking performance

Abstract

Turanose was evaluated as an alternative to sugar in a frozen dough system in terms of rheology, tomography, and baking performance. The use of turanose for sugar did not negatively affect the thermo-mechanical parameters of wheat dough including development time and stability. In the case of thermal properties, the gelatinization temperature was lowered by turanose from 68 to 64°C. The dynamic viscoelastic measurements demonstrated that the turanose-incorporated doughs showed more viscous characteristics by showing greater decreases in the storage modulus that could also be related to greater dough extensibility. When the frozen doughs were baked, the turanose-incorporated bread showed a significant increase in its specific loaf volume from 4.23 to 4.41 mL/g. These volume differences could be attributed to the inner structural characteristics (increased total volume of pore space and total porosity) of the breads measured by the tomographic analysis. Furthermore, the positive effects of turanose on the soft texture of frozen dough breads were distinctly observed.