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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Vydané v:	Food & function Ročník 8; číslo 8; s. 2967
Hlavní autori:	Thompson, Benjamin R, Horozov, Tommy S, Stoyanov, Simeon D, Paunov, Vesselin N
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	England 01.08.2017
Predmet:	Caloric Tests Cooking Flour - analysis Food Additives - chemistry Food Analysis Hot Temperature Hydrogel, Polyethylene Glycol Dimethacrylate - chemistry Methylcellulose - chemistry
ISSN:	2042-650X, 2042-650X
On-line prístup:	Zistit podrobnosti o prístupe
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