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Effect of Modified Dietary Fiber Extracted from Wholegrain Wheat on the Physicochemical and Cake Properties

Authors
Lee, Kwang YeonPark, Ka HwaLee, Hyeon Gyu
Issue Date
Apr-2016
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Keywords
wholegrain wheat; dietary fiber; chemical modification; cake property
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.25, no.2, pp.477 - 482
Indexed
SCIE
SCOPUS
KCI
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
Volume
25
Number
2
Start Page
477
End Page
482
URI
https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/154865
DOI
10.1007/s10068-016-0066-y
ISSN
1226-7708
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.
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Lee, Hyeon Gyu
COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)
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