Effects of the sugar and fat substitution on the rheological properties of the pie dough

Abstract

Introduction. The aim of this research was to determine the impact on the rheological properties of the pie dough in the case of substitution of a percentage of sugar and fat with apple puree. Materials and methods. The evaluation of the empirical rheological characteristics of the pie dough was performed using the Alveograph tool. For the evolution of the loss and storage behaviour of the dough during processing were performed two dynamic methods: frequency and creep test. Results and discussion. The rheological properties of the doughs showed significant changes in the case of samples obtained by substituting a lower percentage of sugar and fat with apple puree. Lower values of modulus of elasticity and viscosity were obtained with the frequency of the samples obtained by substituting with puree a lower percentage of sugar and fat compared to the control sample. The sample obtained by substituting 40% of the amount of sugar and fat had the values of the viscosity module with the frequency closest to those of the control sample. In the case of samples with a substitution of 20 and 50% of the amount of sugar and fat, the maximum gelatinization temperature had higher values than the control sample, and the samples with a substitution of 10 and 30% of the amount of sugar and fat had showed a lower maximum gelatinization temperature than the control sample. In contrast, the sample with a substitution of 30% of the amount of sugar and fat had a maximum gelatinization temperature as the control sample. The behaviour of the dough at creep and recovery most similar to the control sample was in the case of the sample obtained by substituting 40% of the amount of sugar and fat, followed by the one with 50% substitution. This is because the sugar and fat in apple puree have fulfilled the functions of sugar and fat added in the control sample. Conclusions. A reduction of sugar between 10 and 50% was achieved in 5 samples of pie dough. The use of apple puree as an ingredient in substituting a percentage of the amount of sugar and fat produced a dough with rheological properties approximately as the control sample depending on the percentage of sugar and fat substituted.