Use of vegetable oils, emulsifiers and hydrocolloids on rheological, fatty acid profile and quality characteristics of pound cake

Journal of Texture Studies

Volumn 42, Issue 5, 2011, Pages 377-386

  Kumari, Rashmi ^a   Jeyarani, T ^a   Soumya, C ^a   Indrani, D ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Coconut oil; Emulsifiers; Fatty acid profile; Hydrocolloids; Microstructure; Pound cake; Rheology; Sunflower oil

Indexed keywords

COCONUT OIL; EMULSIFIERS; FATTY ACID PROFILE; HYDROCOLLOIDS; POUND CAKE; SUNFLOWER OIL;

BAKERY PRODUCTS; COLLOIDS; EMULSIFICATION; HYDROGENATION; MICROSTRUCTURE; POLYUNSATURATED FATTY ACIDS; QUALITY CONTROL; RHEOLOGY; SATURATED FATTY ACIDS; SODIUM;

VEGETABLE OILS;

CYAMOPSIS TETRAGONOLOBA; HELIANTHUS;

EID: 80053113946     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2011.00297.x     Document Type: Article

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