Effect of oat ss-glucan and its oxidised derivative on the quality characteristics of sponge cake
- Title
- Effect of oat ss-glucan and its oxidised derivative on the quality characteristics of sponge cake
- Author
- 이현규
- Keywords
- Baking performance; oat ss-glucan; oxidation; sponge cakes
- Issue Date
- 2011-12
- Publisher
- WILEY-BLACKWELL
- Citation
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Dec 2011, 46(12), P.2663-2668, 6P.
- 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.
- URI
- https://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2011.02798.xhttps://repository.hanyang.ac.kr/handle/20.500.11754/70558
- ISSN
- 0950-5423
- DOI
- 10.1111/j.1365-2621.2011.02798.x
- Appears in Collections:
- COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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