Hydrocolloid systems as fat mimetics in bakery products: Icings, glazes and fillings

Cereal Foods World

Volumn 42, Issue 5, 1997, Pages 386-390

  Ward, F M ^a  

^a TIC Gums   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031523473     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (10)

1. Glicksman, M. Hydrocolloids and the search for the oily grail. Food Technol. 45:94, 1991.
2. Hegenbart, S. Beyond fat replacement. Food Prod. Design 5:30, 1995.
3. Anderson, D. M. W., and Andon, S. A. 1988. Water-soluble food gums and their role in product development. Cereal Foods World 33:844, 1988.
4. Ward, F. M., Andon, S. A., and Ranhotra, G. The use of gums in bakery foods. AIB Tech. Bull. 15:4, 1993.
5. Ward, F. M., and Andon, S. A. Water-soluble gums used in snack foods and cereal products. Cereal Foods World 38:748, 1993.
6. Pomeranz, Y. Functional Properties of Food Components. Academic Press, New York, 1985.
7. Williams, P. A., Philips, G. O., and Randall, R. C. Structure-function relationships of gum acacia. In: Gums and Stabilizers for the Food Industry. Oxford University Press, England, 1990.
8. Waring, S. Shortening replacement in cakes. Food Technol. 42:114, 1988.
9. Bell, D., unpublished data, 1997.
10. Food and Drug Administration. Code of Federal Regulations. 21 CFR Part 170-199, 1994.