Effect of coencapsulating milkfat and leavening agents on batter rheology

被引：0
|
作者：
Onwulata, CI
Konstance, RP
Smith, PW
Holsinger, VH
机构：
来源：
CEREAL FOODS WORLD | 1997年 / 42卷 / 10期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Single- and double-acting baking powders were coencapsulated with butter oil and carbohydrate matrices forming instant baking mixes. Batters formulated from the encapsulated and coencapsulated powders were significantly more elastic (P < 0.05) than batters from the standard non-encapsulated formulation. The process of coencapsulating baking powders and butter oil in carbohydrate matrices resulted in a loss (25-75%) of the leavening power (CO2). The loss of CO2 potential in the batters resulted in lower weight loss in baked muffins.
引用
收藏
页码：826 / 829
页数：4
相关论文
共 50 条
  • [41] EFFECT OF THE SURFACE-ACTIVE AGENTS ON THE RHEOLOGY OF AQUEOUS ALUMINA SLIPS
    RAO, AS
    CERAMICS INTERNATIONAL, 1988, 14 (01) : 17 - 25
  • [42] Novel rheology control agents
    Haldankar, Gautam S.
    Shalati, Mohamad D.
    DeGooyer, William J.
    Gessner, Michael A.
    Bosma, Martin
    Brinkhuis, Richard H. C.
    Vijerberg, Cees A. M.
    JCT COATINGSTECH, 2008, 5 (06) : 38 - 43
  • [43] Apple peel as a source of dietary fiber and antioxidants: effect on batter rheology and nutritional composition, textural and sensory quality attributes of muffins
    Kaur, Maninder
    Kaur, Manpreet
    Kaur, Harpreet
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2022, 16 (03) : 2411 - 2421
  • [44] Ethyl cellulose/hydroxypropyl methyl cellulose-based oleogel shortening: Effect on batter rheology and physical properties of sponge cake
    Naeli, Mohammad Hossein
    Milani, Jafar M.
    Farmani, Jamshid
    Zargaraan, Azizollaah
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2023, 100 (09) : 743 - 755
  • [45] Apple peel as a source of dietary fiber and antioxidants: effect on batter rheology and nutritional composition, textural and sensory quality attributes of muffins
    Maninder Kaur
    Manpreet Kaur
    Harpreet Kaur
    Journal of Food Measurement and Characterization, 2022, 16 : 2411 - 2421
  • [46] Evaluation of four types of resistant starch in muffin baking performance and relationship with batter rheology
    Sanz, T.
    Salvador, A.
    Fiszman, S. M.
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 227 (03) : 813 - 819
  • [47] Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread
    Srivastava, Shubhangi
    Kollemparembil, Ann Mary
    Zettel, Viktoria
    Delgado, Antonio
    Jekle, Mario
    Hitzmann, Bernd
    GELS, 2023, 9 (03)
  • [48] Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality
    Sciarini, Lorena S.
    Palavecino, Pablo M.
    Ribotta, Pablo D.
    Barrera, Gabriela N.
    FOODS, 2023, 12 (04)
  • [49] Batter Rheology, Baking, and Sensory Qualities of Cake from Blends of Breadfruit and Wheat Flours
    Bakare, H. Adegoke
    Osundahunsi, Oluwatooyin F.
    Adegunwa, Mojisola O.
    Olusanya, Joseph O.
    JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 2013, 11 (03) : 203 - 221
  • [50] COARSE BROWN BREAD WITH LEAVENING AGENTS .1. CONSUMER ANTICIPATION AND JURISDICTION
    JACKL, H
    DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1978, 74 (01) : 8 - 10
12345