The effect of sucrose on the physical properties of low-moisture dough and its baked products was investigated. The dynamic viscoelastic properties during baking and DSC values for each dough sample, and the solubility of gluten in wheat flour were measured.Microscopic observations were made, and the change in visual shape and rupture properties of the baked products were also measured.
During the initial stage of preparation, sucrose dissolved in water enacted on the wheat flour components as a sucrose solution, resulting in an inhibiting action on the gelatinization of starch. It simultaneously inhibited the formation of gluten, making the dough tender. This resulted in increased brittleness of the baked products containing sucrose which became much harder in texture. This suggests that sucrose partly remained in the crystal form during the dough preparation procedure and formed a glass-like structure during heating.
The fluidity of the dough containing sucrose during heating was increased, resulting in greater spread of the dough. The action of reducing the viscosity of the dough lasted for a much longer period of heating with increasing amount of sucrose added.
