Rational design to develop a non-reactive model food imitative of a baked cereal product by replacing the functional properties of ingredients
详细信息 查看全文
- 作者：J. Bousquiè ; res ; C. Bonazzi ; C. Michon ; camille.michon@agroparistech.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Cellulose derivative ; Cellular structure ; Sponge cake ; Viscosity ; Maillard reaction
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：552-560
- 全文大小：2312 K
文摘
- •
A non-reactive sponge cake with a realistic crumb cellular structure was developed.
- •
HPMC and MC were used for their foaming, thickening and gelling properties.
- •
Batter density (before and after adding starch) and cake density were linearly linked.
- •
Different structures after baking could be developed by changing the mixing time.