Cereal Chem 72:349-351  |  VIEW ARTICLE

Rapid Method for Sugar Analysis of Doughs and Baked Products.

J. M. Langemeier and D. E. Rogers. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

A high-performance liquid chromatography (HPLC) method has been developed to extract and quantitate individual sugars present in dough systems throughout processing. Sugars were extracted from freeze-dried samples by boiling in 60% ethanol (v/v). No defatting of samples was required. All sugars (fructose, glucose, sucrose, maltose, and lactose) were separated in 12 min using an aminopropyl 4-micrometer column and a 75:25 solution 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 different yeasted dough systems and one chemically leavened dough system were used to test the methodology. The chemically leavened dough system remained constant in its sugar composition throughout processing. In all of the fermented systems, sucrose was hydrolyzed to fructose and glucose during mixing. Glucose was utilized preferentially by the yeast. Maltose was utilized upon depletion of fructose and glucose, as in the sponge fermentation. Lactose, when present, remained constant throughout the processing stages.