The effect of functional saccharide sweeteners on the physical properties of low-moisture-content dough and baked products was investigated. Dough samples with 0,20,40,60 and 80% of a sweetener by flour weight were prepared. Maltitol, xylitol, fructooligosaccharide and sucrose were used as the saccharides. Compression stress, DSC characteristics and visible change in shape during the baking of each dough sample were measured. A fracture test, measurement of the starch gelatinization and microspic observation of the baked products were also carried out.
After dough preparation with a saccharide dissolved in water, the dough samples became softer, more fluid and spread during heating. The dough sample with fructooligosaccharide was particularly spreadable, while the sample with xylitol expanded upwards to a great extent. Maltitol, fructooligosaccharide and sucrose each inhibited the formation of gluten, while simultaneously inhibiting starch gelatinization. This resulted in tenderness and brittleness of the baked products containing these saccharides. On the other hand, the baked products with xylitol had a highly elastic texture because gelatinization was promoted. The saccharides formed a glass-like structure during heating, so the baked products with a high content of saccharide had a hard texture.
