How cane sugar shapes biscuit structure and texture during baking
What it found
Cane sugar does more than sweeten biscuits.
It also plays a key role in building their structure and texture during mixing and baking.
What they found
Role beyond sweetness
Cane sugar helps build the structure and texture of biscuits, not just their sweet taste. Any replacement ingredient needs to copy these physical roles too.
Tracking physical changes
The researchers used a mapping method to track how biscuit dough changes state during mixing and baking. These maps show the key physical shifts that create the final texture.
Matching paths for similar results
The authors suggest that if reformulated biscuits follow the same physical path as regular ones, they will end up with a similar texture. This applies when intense sweeteners are used instead of sugar.
Predicting final texture
Physical theories can already predict these changes for both regular and reformulated biscuits. The authors say adding computer models for heat and moisture could make these predictions even better.
What the authors conclude
- They suggest that matching the physical changes of regular biscuits can help create similar textures in reformulated ones.
- They propose combining physical theories with computer models to better predict how biscuits will turn out.
How it was done
Food makers want to replace sugar in biscuits but need to copy the way it builds structure and texture. Scientists do not yet know how to match those effects perfectly with other sweeteners.
The authors looked at existing ideas about how biscuits form during manufacturing. They mapped out the physical changes that happen while dough is mixed and baked. They then compared these steps for regular biscuits and ones made with intense sweeteners instead of sugar.
What it can’t tell you
- We summarised it from the abstract only.
- This work focuses on how biscuits are made rather than health effects in people or animals.
- It cannot show what happens in the body when you eat these biscuits.
Who paid
- Authors work at
- a Wageningen-Food & Biobased Research - Wageningen University & Research, the Netherlands
The paper
- Title
- Understanding functionality of sucrose in biscuits for reformulation purposes
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Summarised from
- Abstract only
- Cite
- van der Sman RGM, Renzetti S (2019). Understanding functionality of sucrose in biscuits for reformulation purposes. Critical reviews in food science and nutrition. doi:10.1080/10408398.2018.1442315PubMed 29521516DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error