Effect of oat ss-glucan and its oxidised derivative on the quality characteristics of sponge cake
- Authors
- Lee, Kwang Y.; Park, Seung Y.; Lee, Hyeon G.
- Issue Date
- Dec-2011
- Publisher
- WILEY
- Keywords
- Baking performance; oat ss-glucan; oxidation; sponge cakes; TEMPO
- Citation
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.46, no.12, pp.2663 - 2668
- Indexed
- SCIE
SCOPUS
- Journal Title
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Volume
- 46
- Number
- 12
- Start Page
- 2663
- End Page
- 2668
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/166960
- DOI
- 10.1111/j.1365-2621.2011.02798.x
- ISSN
- 0950-5423
- 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.
- Files in This Item
-
Go to Link
- Appears in
Collections - 서울 생활과학대학 > 서울 식품영양학과 > 1. Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/166960)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.