Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이현규 | - |
dc.date.accessioned | 2018-04-25T21:26:22Z | - |
dc.date.available | 2018-04-25T21:26:22Z | - |
dc.date.issued | 2011-12 | - |
dc.identifier.citation | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Dec 2011, 46(12), P.2663-2668, 6P. | en_US |
dc.identifier.issn | 0950-5423 | - |
dc.identifier.uri | https://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2011.02798.x | - |
dc.identifier.uri | https://repository.hanyang.ac.kr/handle/20.500.11754/70558 | - |
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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | WILEY-BLACKWELL | en_US |
dc.subject | Baking performance | en_US |
dc.subject | oat ss-glucan | en_US |
dc.subject | oxidation | en_US |
dc.subject | sponge cakes | en_US |
dc.title | Effect of oat ss-glucan and its oxidised derivative on the quality characteristics of sponge cake | en_US |
dc.type | Article | en_US |
dc.relation.no | 12 | - |
dc.relation.volume | 46 | - |
dc.identifier.doi | 10.1111/j.1365-2621.2011.02798.x | - |
dc.relation.page | 2663-2668 | - |
dc.relation.journal | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | - |
dc.contributor.googleauthor | Lee, Kwang Y. | - |
dc.contributor.googleauthor | Park, Seung Y. | - |
dc.contributor.googleauthor | Lee, Hyeon G. | - |
dc.relation.code | 2011204197 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF HUMAN ECOLOGY[S] | - |
dc.sector.department | DEPARTMENT OF FOOD & NUTRITION | - |
dc.identifier.pid | hyeonlee | - |
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