Effect of Shortening Replacement with Oat Bran Derivative on Some Properties of High Ratio Cakes

摘要：

　　Background and Objective:Increasing the diseases such as obesity,hypercholesterolemia and coronary heart diseases have concerned scientists,consumers and manufacturers about the fat content in their diet.This issue led to continue efforts to reduce the fat content and replace it with different fat replacers in various food products including bread and bakery products.Fiber enrichment of foods and fat replacement are two effective ways in the promotion of a healthy diet.High ratio cake is a kind of cake that has high fat content.β-glucan,a soluble dietary fiber reach in oats,is considered as a potential fat replacer by reason of its viscosity enhancing and water binding properties.

关键词： Oat bran derivative shortening cake β-glucan properties

作者: Aida Dadkhah Mahnaz Hashemiravan Mehdi Seyedain-Ardebili

作者单位: Department of Food Science and Technology, Varamin-Pishva Branch,Islamic Azad University, Varamin, I Department of Food Science and technology, Science and Research Branch,Islamic Azad University, Tehr

会议类型: 国际会议

会议名称: 14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS (第14届国际谷物科技与面包大会暨国际油料与油脂科技发展论坛)

会议地点: 北京

会议语种:英文

页码: 570-571

在线出版日期: 2012-08-06（万方平台首次上网日期，不代表论文的发表时间）