Abstract
Low-moisture dough samples were prepared with palatinose, palatinit and sugar. The DSC characteristics of each dough sample, the farinograph and extensograph trace of wheat flour dough, and the solubility of gluten were measured. A fracture test, measurements of the swelling capacity and amylose solubility, and microscopic observations of the baked samples were also conducted. The texture was different among the baked samples. Palatinose endowed a remarkably hard texture, while the baked sample containing palatinit was as easy to break as the baked sample containing sugar. Palatinose and palatinit also increased the gelatinization temperature of starch, like sugar did. Palatinose and palatinit inhibited the formation of gluten in the baked samples, like sugar did, although the quality of the gluten formed was quite different among them. It is concluded that this difference in the effect of the saccharide sweeteners on gluten was reflected in the texture of the baked samples.
