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Gluten Flour Combined with Litesse Polydextrose is Acceptable as a Partial Low-Carbohydrate Substitute for All-Purpose Flour in Buttermilk Biscuits

by Emily Hansen and Laura Wiseley

mily Hansen and Laura Wiseley

Low carbohydrate foods are presently a considerable food trend in the United States.  Litesse® is a complex polydextrose molecule that is indigestible by the human body and is often used in making low calorie foods.  However, producing an acceptable low carbohydrate baked product is complicated because of the valuable role carbohydrates play in baking.  The purpose of this study was to determine if 10% Litesse® and gluten would make an acceptable partial substitution for flour in buttermilk biscuits. 

Preference and difference results showed that when Litesse® is substituted at a rate of 10% plus gluten, and 10% with double gluten, there is no discernible difference when tested against the control.  Significant differences were discovered in height and force needed to penetrate the outer edge of the biscuit.  These results indicate that when Litesse® is substituted at a 10% rate with gluten, the combination makes an acceptable reduced carbohydrate buttermilk biscuit.

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