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...

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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
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