| عنوان فارسی مقاله: | امولسیون های سلولز اتر به عنوان جایگزین چربی در کلوچه ها: خواص رئولوژیکی، حرارتی و بافتی |
| عنوان انگلیسی مقاله: | Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties |
چکیده
1-مقدمه
2- مواد و روش ها
2-1-تهیه امولسیون
2-2- تهیه خمیر و کلوچه
2-3-خواص رئولوژیکی
4-2- خواص حرارتی
5-2- وزن مخصوص خمیرها
6-2- خواص فیزیکی کلوچه ها
7-2- آنالیزهای حسی
8-2- آنالیزهای آماری نتایج
3- بحث و نتیجه گیری
3-1- رئولوژی
3-1-1 تغییر فرکانس در ℃ 25
3-1-2- خواص ویسکوالاستیک در طی حرارت دهی
3-3- وزن مخصوص خمیر کلوچه
3-4- خواص کلوچه ها
4-نتیجه گیری
کلمات کلیدی :
Effect of extruded wheat flour as a fat replacer on batter characteristics ... https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4648900/ by L Román - 2015 - Cited by 4 - Related articles Jun 13, 2015 - Replacement of oil by extruded flour paste modified the batter density ... Keywords: Layer cake, Extruded flour, Emulsifier, Reduced fat, Acceptability ... of batter density, microscopy, and dynamic rheology were determined. [PDF]FAT REPLACERS – REVIEW - Journal of Agroalimentary Processes ... www.journal-of-agroalimentary.ro/admin/.../74033L66_FAT_REPLACERS_final.pdf by CF Ognean - Cited by 16 - Related articles Keywords: fat replacers, fat substitutes, fat mimetics, low fat ... These fat replacers can be lipid, protein or carbohydrate-based (Table 1) and can be used .... meat emulsions .... toppings, cake frostings and fillings, and confections (Lucca, 1994). .... physicochemical, rheological and sensory properties of low fat soft cheeses,. Handbook of Fat Replacers - Page 167 - Google Books Result https://books.google.com/books?isbn=142004897X Sibel Roller, Sylvia A. Jones - 1996 - Technology & Engineering In the original recipe with SLENDID® 100, it was a prerequisite that the water phase ... However, with low-fat versions, a more stable emulsion is achieved by the ... Different rheological models have been used for characterizing spreads, e.g., ...