Effect of sodium stearoyl-2-lactylate, carboxymethyl cellulose and guar–xanthan gums on muffins enriched with soybean milk powder and amaranth flour

Effect of sodium stearoyl-2-lactylate, carboxymethyl cellulose and guar–xanthan gums on muffins enriched with soybean milk powder and amaranth flour

Soybean milk powder (SMP) and amaranth flour (AF) can improve the nutritional profile of bakery products. Nonetheless, these ingredients can impart undesirable effects on batter rheology and product texture. In this study, the effect of three additives (carboxymethyl cellulose(CMC), sodium stearoyl-...

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Bibliographic Details
Main Authors: Esther Pérez-Carrillo, Ana G. González-Fernández, Sylvia M.A. Morales-Garza, Elvira E. Treviño-Garza, Sara Guajardo-Flores, Sergio O. Serna-Saldívar, Diana Sánchez-Hernández
Format: Article
Language:English
Published: Taylor & Francis Group 2017-10-01
Series:CyTA - Journal of Food
Subjects:
Batter
rheology
texture
protein
wheat flour substitution
gums
emulsifiers
Online Access:http://dx.doi.org/10.1080/19476337.2017.1309684

Internet

http://dx.doi.org/10.1080/19476337.2017.1309684

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