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- 要約等...:title><jats:p>Oatrim (oat β‐glucan ......a cake system. The physical and rheological properties of cakes containing shortening replaced with 20, 40, and 60% by weight of Oatrim were characterized. The increase in the specific gravity of the cakes and the decrease in the viscosity as more shortening was replaced with Oatrim were correlated with the change in the cake volume. The number of air bubbles present in the cake batters v......ntly; however, the size of the observed bubbl......id not change. The cakes containing more Oatrim displayed a hi......ch gelatinization temperature due to the amylodextrins in the Oatrim. ...
- 参照Effects of Low-melting-point Fractions of Cocoa Butter on Rice Bran Wax-...... Oil Mixtures: Thermal, Crystallization and Rheological Properties Response to Consumer Demand for Reduced-Fa......s; Multi-Functional Fat Replacers
- 著者標目Suyong Lee Sanghoon Kim George E. Inglett
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