114 Correlation of physical properties with functional properties using sucrose substitutes in cookies and cakes.

T. PAESCHKE, G. Corliss and I. Bishay. Monsanto, Mount Prospect, IL 60056.

Physical properties of sucrose substitutes such as melting point, molecular weight, starch gelatinization temperature, solubility, dextrose equivalent and glass transition temperature were statistically correlated to functional properties in cakes and cookies. Sucrose substitutes used in the study include erythritol, sorbitol, maltitol, isomalt, fructo-oligosaccharide, polydextrose, and 18DE maltodextrin. Functional properties in cakes were measured as batter specific gravity, batter viscosity, baked volume, texture profile analysis, color development, and water activity. Functional properties in cookies were measured as dough hardness, baked cookie hardness, color development, cookie spread, and cookie height. Statistical correlations were determined using a linear or quadratic model. For example, cookie dough hardness was correlated to sucrose substitute solubility with an R(^2) of 0.95 and volume of baked cakes was correlated to sucrose substitute molecular weight with an R(^2) of 0.76. Measurement of the physical properties of sucrose substitutes can provide predictive information on how these ingredients will function in baked goods using the correlations developed in this study.