Lowering added sugar and increasing fibre in croissants using short-chain fructooligosaccharides (sc-FOS)

Abstract

This work explores the potential of short-chain fructooligosaccharides (sc-FOS) as a sugar replacer in bakery products, particularly croissants. The effects of sucrose replacement with sc-FOS on croissant dough properties, as well as the quality of baked croissants, are studied. It was found that the changes in croissant on inclusion of sc-FOS are primarily related to changes in water redistribution and the binding state of water in the dough, with minimal role of change in secondary structure of proteins. Rheological properties of sugar-reduced croissant dough were characterized. The use of sc-FOS as a sucrose replacement increased storage and loss moduli, indicating enhanced interactions and a firmer dough. Creep compliance revealed less deformation and improved elastic recovery, suggesting strengthened bonding, especially in the gluten network. The upper crust of croissants showed no significant differences in colour, but the lower crust darkened slightly with sc-FOS. Texture analysis revealed a firmer texture with complete sucrose replacement, while the porosity remained consistent. Sensory evaluation indicated changes in hardness and overall acceptability with sc-FOS, emphasizing the need for reformulation and consideration of the impacts on starch gelatinization.