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Suyong Lee - One of the best experts on this subject based on the ideXlab platform.

  • Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.
    Journal of the Science of Food and Agriculture, 2010
    Co-Authors: Bockki Min, Seung Mi Lee, Sang-ho Yoo, George E. Inglett, Suyong Lee
    Abstract:

    BACKGROUND: With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or Fat-Free Foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. RESULTS: Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors,whichwerewellcharacterizedbythepowerlawmodel.Whenshorteningincakeswasreplacedwithsteamjet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However,shorteningreplacementwithsteamjet-cookedbuckwheatupto20%byweightappearedtobeeffectiveinproducing cakes as soft as the control without volume loss. CONCLUSION:Whenbuckwheatflourwasthermomechanicallymodifiedby steamjet-cooking, itwassuccessfullyincorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. c � 2010 Society of Chemical Industry

Bockki Min - One of the best experts on this subject based on the ideXlab platform.

  • Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.
    Journal of the Science of Food and Agriculture, 2010
    Co-Authors: Bockki Min, Seung Mi Lee, Sang-ho Yoo, George E. Inglett, Suyong Lee
    Abstract:

    BACKGROUND: With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or Fat-Free Foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. RESULTS: Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors,whichwerewellcharacterizedbythepowerlawmodel.Whenshorteningincakeswasreplacedwithsteamjet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However,shorteningreplacementwithsteamjet-cookedbuckwheatupto20%byweightappearedtobeeffectiveinproducing cakes as soft as the control without volume loss. CONCLUSION:Whenbuckwheatflourwasthermomechanicallymodifiedby steamjet-cooking, itwassuccessfullyincorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. c � 2010 Society of Chemical Industry

Seung Mi Lee - One of the best experts on this subject based on the ideXlab platform.

  • Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.
    Journal of the Science of Food and Agriculture, 2010
    Co-Authors: Bockki Min, Seung Mi Lee, Sang-ho Yoo, George E. Inglett, Suyong Lee
    Abstract:

    BACKGROUND: With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or Fat-Free Foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. RESULTS: Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors,whichwerewellcharacterizedbythepowerlawmodel.Whenshorteningincakeswasreplacedwithsteamjet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However,shorteningreplacementwithsteamjet-cookedbuckwheatupto20%byweightappearedtobeeffectiveinproducing cakes as soft as the control without volume loss. CONCLUSION:Whenbuckwheatflourwasthermomechanicallymodifiedby steamjet-cooking, itwassuccessfullyincorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. c � 2010 Society of Chemical Industry

Sang-ho Yoo - One of the best experts on this subject based on the ideXlab platform.

  • Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.
    Journal of the Science of Food and Agriculture, 2010
    Co-Authors: Bockki Min, Seung Mi Lee, Sang-ho Yoo, George E. Inglett, Suyong Lee
    Abstract:

    BACKGROUND: With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or Fat-Free Foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. RESULTS: Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors,whichwerewellcharacterizedbythepowerlawmodel.Whenshorteningincakeswasreplacedwithsteamjet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However,shorteningreplacementwithsteamjet-cookedbuckwheatupto20%byweightappearedtobeeffectiveinproducing cakes as soft as the control without volume loss. CONCLUSION:Whenbuckwheatflourwasthermomechanicallymodifiedby steamjet-cooking, itwassuccessfullyincorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. c � 2010 Society of Chemical Industry

George E. Inglett - One of the best experts on this subject based on the ideXlab platform.

  • Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.
    Journal of the Science of Food and Agriculture, 2010
    Co-Authors: Bockki Min, Seung Mi Lee, Sang-ho Yoo, George E. Inglett, Suyong Lee
    Abstract:

    BACKGROUND: With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or Fat-Free Foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. RESULTS: Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors,whichwerewellcharacterizedbythepowerlawmodel.Whenshorteningincakeswasreplacedwithsteamjet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However,shorteningreplacementwithsteamjet-cookedbuckwheatupto20%byweightappearedtobeeffectiveinproducing cakes as soft as the control without volume loss. CONCLUSION:Whenbuckwheatflourwasthermomechanicallymodifiedby steamjet-cooking, itwassuccessfullyincorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. c � 2010 Society of Chemical Industry