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- 要約等...ke shortening contents were replaced with Nutrim oat bran (OB) and flaxseed powder, and the effects of these substitutions on the physical and rheological properties of cakes were investigated. Cakes with shortenin......imilar to that of the control cake produ......lacement using Nutrim OB and flaxseed powder reveale......the cake crust and crumb. At high levels of substitution, the cake crus......ight substitution with either Nutrim OB or flaxseed, the cakes displayed incr......, cohesiveness and springiness in......sing substitution. Increased substitution with Nutrim OB caused an i......hear viscosity and oscillatory storage and loss ...
- 参照Response to Consumer Demand for Reduced-Fa......s; Multi-Functional Fat Replacers Whole Flaxseed-based Products and Their Health Benefits
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