Effect of oat ss-glucan and its oxidised derivative on the quality characteristics of sponge cake
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, Kwang Y. | - |
dc.contributor.author | Park, Seung Y. | - |
dc.contributor.author | Lee, Hyeon G. | - |
dc.date.accessioned | 2022-07-16T17:51:24Z | - |
dc.date.available | 2022-07-16T17:51:24Z | - |
dc.date.created | 2021-05-12 | - |
dc.date.issued | 2011-12 | - |
dc.identifier.issn | 0950-5423 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/166960 | - |
dc.description.abstract | The objective of this study was to investigate the characteristics of sponge cakes containing native oat beta-glucan (BG-B) and its oxidised derivative with TEMPO (2, 2, 6, 6-tetramethyl-1-piperidine oxoammonium ion) (Oxi-B). BG-B and Oxi-B were substituted at 1% (w/w) into a formulation, and then the effects of BG-B and Oxi-B addition on the pasting properties of wheat flour and the physicochemical and textural properties of sponge cakes were determined. The pasting parameters of wheat flour were increased by BG-B, whereas they were decreased in wheat flour with added Oxi-B. The cake containing Oxi-B had a lower volume, and a higher symmetry and uniformity than the BG-B cake. The Oxi-B cake exhibited smaller L* and b* values and a higher a* value than the control in crumb and crust colour. According to texture profile analysis, the BG-B cake had increased hardness, chewiness and gumminess, whereas the Oxi-B cake had decreased hardness. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | WILEY | - |
dc.title | Effect of oat ss-glucan and its oxidised derivative on the quality characteristics of sponge cake | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon G. | - |
dc.identifier.doi | 10.1111/j.1365-2621.2011.02798.x | - |
dc.identifier.scopusid | 2-s2.0-81255160905 | - |
dc.identifier.wosid | 000297257300030 | - |
dc.identifier.bibliographicCitation | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.46, no.12, pp.2663 - 2668 | - |
dc.relation.isPartOf | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.title | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.volume | 46 | - |
dc.citation.number | 12 | - |
dc.citation.startPage | 2663 | - |
dc.citation.endPage | 2668 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | BARLEY FRACTIONS | - |
dc.subject.keywordPlus | DOUGH RHEOLOGY | - |
dc.subject.keywordPlus | BETA-GLUCAN | - |
dc.subject.keywordPlus | BREAD | - |
dc.subject.keywordPlus | HYDROCOLLOIDS | - |
dc.subject.keywordPlus | STARCH | - |
dc.subject.keywordPlus | OXIDATION | - |
dc.subject.keywordAuthor | Baking performance | - |
dc.subject.keywordAuthor | oat ss-glucan | - |
dc.subject.keywordAuthor | oxidation | - |
dc.subject.keywordAuthor | sponge cakes | - |
dc.subject.keywordAuthor | TEMPO | - |
dc.identifier.url | https://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2011.02798.x | - |
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.