| Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking. | |
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MedLine Citation:
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PMID: 20628997 Owner: NLM Status: In-Process |
Abstract/OtherAbstract:
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BACKGROUND: With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or fat-free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. RESULTS: Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors, which were well characterized by the power law model. When shortening in cakes was replaced with steam jet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However, shortening replacement with steam jet-cooked buckwheat up to 20% by weight appeared to be effective in producing cakes as soft as the control without volume loss. CONCLUSION: When buckwheat flour was thermomechanically modified by steam jet-cooking, it was successfully incorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. |
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Authors:
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Bockki Min; Seung Mi Lee; Sang-Ho Yoo; George E Inglett; Suyong Lee |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of the science of food and agriculture Volume: 90 ISSN: 1097-0010 ISO Abbreviation: J. Sci. Food Agric. Publication Date: 2010 Oct |
Date Detail:
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Created Date: 2010-09-16 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0376334 Medline TA: J Sci Food Agric Country: England |
Other Details:
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Languages: eng Pagination: 2208-13 Citation Subset: IM |
Copyright Information:
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Copyright © 2010 Society of Chemical Industry. |
Affiliation:
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Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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