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Journal of Food Science and Technology
Volumn 37, Issue 3, 2000, Pages 250-255
Studies on Use of Emulsifiers and Hydrocolloids as Fat Replacers in Baked Products
Author keywords

Baking; Bread; Carboxyl methyl cellulose (CMC); Cookies; Flour; Glycerol mono stearate (GMS); Guar gum (GG); Muffins; Sodium stearoyl 2 lactylate (SSL)
Indexed keywords

EID: 0347935848     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (15)
References (15)
  • 1
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    • American Association of Cereal Chemists. St. Paul, Minnesota
    • AACC (1990) Approved Laboratory Methods. 8th edn. American Association of Cereal Chemists. St. Paul, Minnesota
    • (1990) Approved Laboratory Methods. 8th Edn.
  • 2
    • 21144464804 scopus 로고
    • Nutritional implication of fat substitutes
    • Hassel CA (1993) Nutritional implication of fat substitutes. Cereal Food World 38:142-144
    • (1993) Cereal Food World , vol.38 , pp. 142-144
    • Hassel, C.A.1
  • 4
    • 0040232808 scopus 로고
    • Effect of improvers on the quality of whole wheat flour bread
    • Indrani D, Rao CV (1992) Effect of improvers on the quality of whole wheat flour bread. J Food Sci Technol 29(6):357-359
    • (1992) J Food Sci Technol , vol.29 , Issue.6 , pp. 357-359
    • Indrani, D.1    Rao, C.V.2
  • 5
    • 0003025637 scopus 로고
    • The remix baking test
    • Irvine GM, McMullan ME (1960) The remix baking test. Cereal Chem 37(6):603-613
    • (1960) Cereal Chem , vol.37 , Issue.6 , pp. 603-613
    • Irvine, G.M.1    McMullan, M.E.2
  • 6
    • 0004878917 scopus 로고
    • Surfactants in baked foods: Current practice and future trends
    • Knightly WH (1988) Surfactants in baked foods: Current practice and future trends. Cereal Food World 33:405-412
    • (1988) Cereal Food World , vol.33 , pp. 405-412
    • Knightly, W.H.1
  • 7
    • 0001484287 scopus 로고
    • Effect of emulsifiers and hydrocolloids on whole wheat bread quality: A response surface methodology study
    • Mettler E, Seibel W (1993) Effect of emulsifiers and hydrocolloids on whole wheat bread quality: A response surface methodology study. Cereal Chem 70:373-377
    • (1993) Cereal Chem , vol.70 , pp. 373-377
    • Mettler, E.1    Seibel, W.2
  • 8
    • 0011764136 scopus 로고
    • The role of xanthan gum in white layer cake
    • Miller RA, Hoseney RC (1993) The role of xanthan gum in white layer cake. Cereal Chem 70:585-588
    • (1993) Cereal Chem , vol.70 , pp. 585-588
    • Miller, R.A.1    Hoseney, R.C.2
  • 10
    • 0342493862 scopus 로고
    • Guar gum as an additive for improving the bread making quality of wheat flour
    • Rao GV, Indrani D, Shurpalekar SR (1985) Guar gum as an additive for improving the bread making quality of wheat flour. J Food Sci Technol 22:101-104
    • (1985) J Food Sci Technol , vol.22 , pp. 101-104
    • Rao, G.V.1    Indrani, D.2    Shurpalekar, S.R.3
  • 11
    • 0346200204 scopus 로고
    • Studies on low fat soft dough biscuits
    • Srivastava AK, Rao PH (1993) Studies on low fat soft dough biscuits. J Food Sci Technol 30(1):21-24
    • (1993) J Food Sci Technol , vol.30 , Issue.1 , pp. 21-24
    • Srivastava, A.K.1    Rao, P.H.2
  • 13
    • 0009224816 scopus 로고
    • Using surfactants to improve the quality of cookies made from hard wheat flour
    • Tsen CC, Bauck LJ, Hoover WJ (1975) Using surfactants to improve the quality of cookies made from hard wheat flour. Cereal Chem 52(5):629-637
    • (1975) Cereal Chem , vol.52 , Issue.5 , pp. 629-637
    • Tsen, C.C.1    Bauck, L.J.2    Hoover, W.J.3
  • 14
    • 0348091496 scopus 로고
    • Flour improvers: Their effects in the application and chemical actions
    • Tsen CC, Hylinka I (1967) Flour improvers: Their effects in the application and chemical actions. Baker's Digest 41:59-64
    • (1967) Baker's Digest , vol.41 , pp. 59-64
    • Tsen, C.C.1    Hylinka, I.2
  • 15
    • 0042682094 scopus 로고
    • High protein cookies I.: Effect of soy fortification and surfactants
    • Tsen CC, Peter EM, Schaffer T, Hoover WJ (1973) High protein cookies I.: Effect of soy fortification and surfactants. Baker's Digest 47:34-39
    • (1973) Baker's Digest , vol.47 , pp. 34-39
    • Tsen, C.C.1    Peter, E.M.2    Schaffer, T.3    Hoover, W.J.4

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.