Data used in the article ‘Soluble fibres as sucrose replacers: effects on physical and sensory properties of sugar-reduced short-dough biscuits’

This dataset contains data obtained from experimental work on the chemical, physical and sensorial characterisation of dough and biscuits when reducing 30% of sugar by replacing sucrose with four different soluble fibres (Nutriose® FM06, Promitor® 70R, Orafti® HIS, and Fibruline™ Instant). Data was obtained using a High Performance Liquid Chromatography (HPLC) method to analyse the degree of polymerisation of the fibres; a rheometer (viscoelastic properties of doughs); a standard balance, a moisture balance and water activity analyser (weight loss, moisture and water activity of biscuits); a caliper (dimensions of biscuits); texture analyser (resistance to penetration, number of peaks, breaking strength and fracturability); colorimeter (CIEL*a*b* coordinates), and the trained sensory panel (biscuit profiling).