A reverse engineering approach to sucrose replacement in biscuits: modelling texture

饼干中蔗糖替代品的逆向工程方法：纹理建模

• 批准号: 2886242
• 金额: --
• 依托单位: University of Reading
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2886242
• 关键词: reverse; engineering; approach; sucrose; replacement

The global rise in chronic non-communicable diseases such as obesity, type 2 diabetes, and coronary disease has been linked to high intake of sugar and excessive energy consumption. The main dietary source of added sugars in UK are soft drinks, bakery and confectionery products. Biscuits, with around 30-40% sugar content, are versatile products and popular among all consumer groups, particularly children. Owning to concern over increasing childhood obesity rates and with the aim to help people follow a healthier lifestyle a UK Government policy has come into force1 restricting the location and in-store promotion of high fat, sugar, and salt products (HSFF). This has driven further efforts from the food industry in product reformulation. However, the replacement of sucrose with healthier alternatives in bakery products such as biscuits has been proven challenging due to the multifunctional role that sucrose plays, in addition to providing sweetness2. During the last decades research has focused on testing ingredients as sugar replacers (polyols, oligofructose and inulin, maltodextrins, polydextrose,etc) and assessing the effect on biscuit quality. Recently a new theory on how sucrose, water and biopolymers (gluten and starch) interact thermodynamically in dough and biscuit systems has been proposed defining the plasticising and hygroscopic properties; the main parameters that determine physical and sensorial textural properties of biscuits3. Sucrose gets solubilised during mixing and baking, then a supersaturated solution (rubbery state) is formed during baking and finally sucrose may recrystallise during cooling and storage4. Sugar concentration during baking also impacts amylopectin glass transition temperature and starch gelatinisation process. Therefore, a further understanding on the factors and parameters that define carbohydrate transitions (melting, recrystallisation, gelatinisation) during processing of biscuits is needed for the development of a holistic picture of the thermodynamic changes in the biscuit systema and how these define the physical and sensorial textural properties of biscuits.The hypothesis of this study is that thermodynamic and kinetic changes in a biscuit system (sugar-water-biopolymer) that happen during processing could be modelled to design novel sucrose replacers and reformulation strategies to decrease sucrose while achieving targeted textural properties. The research objectives are: 1)To evaluate the thermodynamical processes (glass transition and crystallisation phenomena) and kinetic changes (water diffusion) during mixing, baking and storage of biscuits made with sucrose or sucrose replacers (polyols, rare sugars, other carbohydrates) (Modulated Differential Scanning Calorimetry, low field NMR)2)To characterise the evolution of the structures from initial mixing to final product from molecular to micron length scales using ultra small angle X-ray scattering (USAXS) and diffraction. 3)To assess physical properties of dough and biscuits samples (rheometer, texture analyser, dimensions, X-ray tomography). 4)To analyse the sensory perception of biscuits mouthfeel (oral processing and descriptive qualitative methods) and sweetness (in vitro and in vivo sugar diffusion). Correlations between perception and instrumental results will be assessed.5)To use both quantum chemical models and classical molecular dynamics to calculate physical and phase properties of sucrose replacers at the single molecule, small to medium cluster and bulk levels.6) To create a Quantitative Structure Activity Relationships (QSARs) by correlating sucrose replacers' properties (objective 1), texture phase space (objective 2) and textural descriptors (objective3 & 4), and). The QSAR models will be developed and tested to predict biscuit physical and sensorial textural properties.

慢性非传染性疾病（例如肥胖症，2型糖尿病和冠状动脉疾病）的全球增长与高糖摄入量和过量能源消耗有关。英国添加糖的主要饮食来源是软饮料，面包店和糖果产品。糖含量约为30-40％的饼干是多功能产品，在所有消费者群体中，尤其是儿童中都很受欢迎。对增加儿童肥胖率的关注，并旨在帮助人们遵循更健康的生活方式，英国政府的政策已限制了限制位置和店内促进高脂，糖和盐制品（HSFF）。这促进了食品工业在产品重新印象方面的进一步努力。但是，由于蔗糖的多功能作用，除了提供Sweetness2之外，还具有挑战性的面包产品（例如饼干）中更健康的替代品被证明具有挑战性。在过去的几十年中，研究的重点是测试成分作为糖替代品（多元醇，寡素和无蛋白，麦芽糊精，多脱脱糖等），并评估对饼干质量的影响。最近，已经提出了一种关于蔗糖，水和生物聚合物（麸质和淀粉）在面团和饼干系统中相互作用的新理论，以定义塑性和吸湿性能。确定Biscuits的物理和感觉质地特性的主要参数3。蔗糖在混合和烘烤过程中被溶解，然后在烘烤过程中形成过饱和溶液（橡胶状态），最后蔗糖可能在冷却和存储期间重结晶4。烘烤过程中的糖浓度还会影响淀粉蛋白玻璃的过渡温度和淀粉明胶过程。 Therefore, a further understanding on the factors and parameters that define carbohydrate transitions (melting, recrystallisation, gelatinisation) during processing of biscuits is needed for the development of a holistic picture of the thermodynamic changes in the biscuit systema and how these define the physical and sensorial textural properties of biscuits.The hypothesis of this study is that thermodynamic and kinetic changes in a biscuit system （在加工过程中发生的糖水生物聚合物）可以建模以设计新颖的蔗糖替代品和重新制定策略以减少蔗糖，同时实现目标质地。研究目标是：1）在混合，烘烤和储存过程中，评估热力学过程（玻璃过渡和结晶现象）和动力学变化（水扩散）（水的扩散）（用蔗糖或蔗糖替换剂制成的饼干）（蔗糖或蔗糖替换剂）（多元糖，稀有糖，其他碳水化合物，其他碳水化合物）（调节降低量级）的均匀含量（稀有糖）（调节型号）2型号的均值2）使用超小角度X射线散射（USAXS）和衍射从分子到微米长度尺度混合到最终产物。 3）评估面团和饼干样品的物理特性（流变仪，纹理分析仪，尺寸，X射线断层扫描）。 4）分析饼干的感觉感知（口服加工和描述性定性方法）和甜度（体外和体内糖扩散）。 5）使用量子化学模型和经典分子动力学之间的相关性。 4）和）。将开发和测试QSAR模型，以预测饼干物理和感觉质地性能。