Document Detail

Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.
MedLine Citation:
PMID:  20628997     Owner:  NLM     Status:  In-Process    
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.
Bockki Min; Seung Mi Lee; Sang-Ho Yoo; George E Inglett; Suyong Lee
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
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:
Created Date:  2010-09-16     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  England    
Other Details:
Languages:  eng     Pagination:  2208-13     Citation Subset:  IM    
Copyright Information:
Copyright © 2010 Society of Chemical Industry.
Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea.
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