| Autor: |
O'Brien, C. M., Grau, H., Neville, D. P., Keogh, M. K., Reville, W. J., Arendt, E. K. |
| Zdroj: |
Cereal Chemistry; March 2000, Vol. 77 Issue: 2 p111-114, 4p |
| Abstrakt: |
Microencapsulated high-fat powders are a healthy and convenient alternative to fats normally used in cereal-based products. In powder form they are easier to use than block fat. Microencapsulation involves dispersion of the fat using homogenization. The globules are then fixed by spray-drying. Empirical and fundamental rheological tests were conducted on doughs containing commercial vegetable fat and four microencapsulated high-fat powders. The doughs were compared with a standard dough containing no fat. The powders contained 70% vegetable fat or milk fat. The encapsulating agent used was either sodium caseinate or whey protein concentrate (5–10%). Sucrose or lactose were also present in the powders (20–25%). The powders were manufactured at low- or high-pressure homogenization. Farinograph and extensigraph tests were performed on all doughs. Dynamic oscillation tests were conducted in the linear visco-elastic region of the dough. Addition of fat and microencapsulated high-fat powders produced using low-pressure homogenization reduced the complex modulus of the doughs. The results showed an increase in phase angle with incorporation of commercial fat and the microencapsulated high-fat powders. Scanning electron microscopy was conducted to examine the effects of the additives on dough structure. This study demonstrated that microencapsulated high-fat powders, especially powders produced using low-pressure homogenization, had some beneficial effects on dough rheology when compared with doughs produced with commercial fat. |
| Databáze: |
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