Effect of Modified Dietary Fiber Extracted from Wholegrain Wheat on the Physicochemical and Cake Properties
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, Kwang Yeon | - |
dc.contributor.author | Park, Ka Hwa | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.date.accessioned | 2022-07-15T17:56:56Z | - |
dc.date.available | 2022-07-15T17:56:56Z | - |
dc.date.created | 2021-05-12 | - |
dc.date.issued | 2016-04 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/154865 | - |
dc.description.abstract | Dietary fiber (DF) extracted from whole wheat was chemically modified by cross-linking (CL), carboxymethylation (CM), and hydroxypropylation (HP) and their physicochemical properties and baking performance were evaluated. CM contributed to the increase in soluble DF (SDF) contents and water solubility. While CL and HP contributed to the decrease in water solubility as insoluble DF (IDF) contents increased. In comparison to the chemically modified DF, CLDF deteriorated textural and physical properties of cakes. On the other hand, the cakes with CMDF and HPDF had improved cake qualities such as appearance, higher volume and lower hardness compared to cake with native DR Consequently, this study suggested that the chemical modifications of wheat DF can effectively regulate the IDF/SDF ratio and total dietary fiber (TDF) contents, resulting in the change of physicochemical properties of them. When applied to cake, modified wheat DF diversified the physicochemical properties and quality by a functional group. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Effect of Modified Dietary Fiber Extracted from Wholegrain Wheat on the Physicochemical and Cake Properties | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.identifier.doi | 10.1007/s10068-016-0066-y | - |
dc.identifier.scopusid | 2-s2.0-84964067799 | - |
dc.identifier.wosid | 000375634700016 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.25, no.2, pp.477 - 482 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 25 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 477 | - |
dc.citation.endPage | 482 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART002101265 | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | MODIFIED STARCHES | - |
dc.subject.keywordPlus | BREAD | - |
dc.subject.keywordPlus | DIGESTIBILITY | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | DOUGH | - |
dc.subject.keywordAuthor | wholegrain wheat | - |
dc.subject.keywordAuthor | dietary fiber | - |
dc.subject.keywordAuthor | chemical modification | - |
dc.subject.keywordAuthor | cake property | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
222, Wangsimni-ro, Seongdong-gu, Seoul, 04763, Korea+82-2-2220-1365
COPYRIGHT © 2021 HANYANG UNIVERSITY.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.