RAPID METHOD FOR SUGAR ANALYSIS OF DOUGHS AND BAKED PRODUCTS

A high-performance liquid chromatography (HPLC) method has been develo ped to extract and quantitate individual sugars present in dough syste ms throughout processing. Sugars were extracted from freeze-dried samp les by boiling in 60% ethanol (v/v). No defatting of samples was requi red. All sugars (fructose, glucose, sucrose, maltose, and lactose) wer e separated in 12 min using an aminopropyl 4-mu m column and a 75:25 s olution of acetonitrile and water mobile phase. Sodium chloride (0.125 %, w/v) was incorporated into the mobile phase to eliminate refractive index interference from salt contained in the samples. Three differen t yeasted dough systems and one chemically leavened dough system were used to test the methodology. The chemically leavened dough system rem ained constant in its sugar composition throughout processing. In all of the fermented systems, sucrose was hydrolyzed to fructose and gluco se during mixing. Glucose was utilized preferentially by the yeast. Ma ltose was utilized upon depletion of fructose and glucose, as in the s ponge fermentation. Lactose, when present, remained constant throughou t the processing stages.