Effects of Expanded Polytetrafluoroethylene as a Packaging Material on the Appearance and Texture of Microwave-Baked Soy Cookies

Autor:	Daniel J. McDowell, Y. Martin Lo, Tae-Shik Hahm, Jing Wang
Rok vydání:	2008
Předmět:	chemistry.chemical_compound Materials science Polytetrafluoroethylene chemistry law Brown color Expanded polytetrafluoroethylene Texture (crystalline) Food science Soy flour Food Science Susceptor law.invention
Zdroj:	International Journal of Food Properties. 11:427-438
ISSN:	1532-2386 1094-2912
DOI:	10.1080/10942910701530818
Popis:	The feasibility of expanded polytetrafluoroethylene (ePTFE) as a packaging material for microwave-baked soy cookies was investigated in comparison with polytetrafluoroethylene (PTFE) and a susceptor incorporating elemental-metal into a receptacle (EMIR). Physical properties such as the dimensions, color, hardness, and the specific gravity of the products were measured. Soy cookies enclosed in ePTFE showed golden brown color evenly distributed with textural measurements compatible to regular chocolate chip cookies. Soy cookies microwaved in PTFE and EMIR yielded inferior physical attributes. ePTFE was capable of adequately retaining the moisture of soy cookies, indicating the potential as a packaging material for microwavable dough-based products.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e45b3aabcceda4668aac3c9499e04b24 https://doi.org/10.1080/10942910701530818 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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