Abstract
The influence of maltitol and fructooligosaccharides on gluten in biscuits was studied. The content ratio of maltitol to fructooligosaccharides to give the most preferred taste and its effect on the blood glucose level were also investigated.
Maltitol contributes to the formation of harder gluten by increasing the resistance of wheat flour dough and the maximum energy in wet gluten while fructooligosaccharides produce softer gluten. This influence of maltitol and fructooligosaccharides on the hardness of gluten was apparent in the hardness of the biscuits dough, spread and fracture energy of the baked biscuits.
Maltitol proved indispensable in sweetening the biscuits and fructooligosaccharides contributed to the development of the baking color and shortness of the biscuits.
A 2: 1 content ratio of maltitol to fructooligosaccharides in the biscuit dough resulted in a similar taste preference to sugar biscuits and controlled the rise in blood glucose level.
