Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking

Journal of the Science of Food and Agriculture

Volumn 90, Issue 13, 2010, Pages 2208-2213

  Min, Bockki ^a   Lee, Seungmi ^a   Yoo, Sang Ho ^a   Inglettb, George E ^b   Leea, Suyong ^a  

^a Sejong University   (South Korea)

^b NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Buckwheat; Cake; Fat replacer; Shortening; Steam jet cooking

Indexed keywords

WATER;

ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; COOKING; DIFFERENTIAL SCANNING CALORIMETRY; FAGOPYRUM; FAST FOOD; FAT SUBSTITUTE; FOOD HANDLING; FUNCTIONAL FOOD; GEL; PHYSICAL CHEMISTRY; PLANT SEED; SUSPENSION; VISCOSITY;

CALORIMETRY, DIFFERENTIAL SCANNING; COLOR; COOKING; FAGOPYRUM; FAST FOODS; FAT SUBSTITUTES; FOOD TECHNOLOGY; FUNCTIONAL FOOD; GELS; PHYSICOCHEMICAL PHENOMENA; SEEDS; SUSPENSIONS; VISCOSITY; WATER;

EID: 77957326083     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4072     Document Type: Article

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