Effect of oat β-glucan and its oxidised derivative on the quality characteristics of sponge cake

Summary The objective of this study was to investigate the characteristics of sponge cakes containing native oat β‐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 t...

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Veröffentlicht in:	International journal of food science & technology 2011-12, Vol.46 (12), p.2663-2668
Hauptverfasser:	Lee, Kwang Y., Park, Seung Y., Lee, Hyeon G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Baking performance Biological and medical sciences Cakes Cereal and baking product industries Derivatives Flour Food industries Fundamental and applied biological sciences. Psychology Hardness oat β-glucan oxidation sponge cakes Sponges Surface layer TEMPO Texture Wheat
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