Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes

Innovative Food Science and Emerging Technologies

Volumn 13, Issue JANUARY, 2012, Pages 207-214

  Lebesi, Dimitra M ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Batter viscosity; Cake quality; Cereal bran; Endoxylanase; Functional properties

Indexed keywords

ADDITIONAL COSTS; BAKERY INDUSTRY; BROWNING INDEX; CAKE QUALITY; CEREAL BRAN; CEREAL BRANS; DIETARY FIBERS; ENDOXYLANASE; ENZYME TREATMENT; FOOD INGREDIENTS; FUNCTIONAL PROPERTIES; GELATINIZATION TEMPERATURE; HOLDING CAPACITY; LOW COSTS; NUTRITIONAL VALUE; OAT BRAN; QUALITY CHARACTERISTIC; RICE BRANS; SOLUBLE DIETARY FIBER; TREATMENT TIME; WATER ACTIVITY; WATER BINDING; XYLANASES;

AGRICULTURAL PRODUCTS; BAKERY PRODUCTS; GELATION;

ENZYMES;

EID: 84857451011     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.08.001     Document Type: Article

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