Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads

We report the use of a temperature insensitive, food-grade hydrogel to reduce the caloric density of pancakes that were prepared at temperatures much higher than the boiling point of water. This cheap, facile method utilises a mixed agar-methylcellulose hydrogel, which was blended to produce a slurr...

Full description

Saved in:
Bibliographic Details
Published in:Food & function Vol. 8; no. 8; p. 2967
Main Authors: Thompson, Benjamin R, Horozov, Tommy S, Stoyanov, Simeon D, Paunov, Vesselin N
Format: Journal Article
Language:English
Published: England 01.08.2017
Subjects:
Caloric Tests
Cooking
Flour - analysis
Food Additives - chemistry
Food Analysis
Hot Temperature
Hydrogel, Polyethylene Glycol Dimethacrylate - chemistry
Methylcellulose - chemistry
ISSN:2042-650X, 2042-650X
Online Access:Get more information
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:We report the use of a temperature insensitive, food-grade hydrogel to reduce the caloric density of pancakes that were prepared at temperatures much higher than the boiling point of water. This cheap, facile method utilises a mixed agar-methylcellulose hydrogel, which was blended to produce a slurry of hydrogel microbeads. The pancake batter was mixed with a controlled volume percentage of slurry of hydrogel beads and cooked. From bomb calorimetry experiments, the composites were found to have a reduced caloric density that reflects the volume percentage of hydrogel beads mixed with the batter. Using this procedure, we were able to reduce the caloric density of pancakes by up to 23 ± 3% when the volume percentage of hydrogel beads initially used was 25%. The method is not limited to pancakes and could potentially be applied to various other food products. The structure and morphology of the freeze-dried pancakes and pancake-hydrogel composites were investigated and pores of a similar size to the hydrogel beads were found, confirming that the gel beads maintained their structure during the cooking process. There is scope for further development of this method by the encapsulation of nutritionally beneficial or flavour enhancing ingredients within the hydrogel beads.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:2042-650X
2042-650X
DOI:10.1039/c7fo00867h