Water and fat transfer properties of polysaccharide films on fried pastry mix
1999
Williams, R.Mittal, G.S.
This study investigated the use of edible films to reduce fat absorptions in fried foods. the edible films studied were gellan gum, methyl cellulose and hydroxypropyl cellulose. All three films were found to reduce the fat absorption into the food by 50-91 %; however, methyl cellulose reduced the fat more than other films. Gellan gum increased the water loss by about 100 % while hydroxypropyl cellulose and methyl cellulose decreased the water loss by 30 %. the fat and water diffusivities of the gellan gum film were increased with the increase in film thickness.
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书目信息
页码
pp. 440-445
其它主题
Celluloses; Pate de cuisson; Activite de l'eau; Masa de panaderia; Coccion al horno; Melange; Productos de panaderia; Polisacaridos; Materiau de conditionnement; Peliculas; Sorcion
语言
英语
注释
Summary (En)
翻译的标题
[Eigenschaften der Wanderung von Wasser und Fett in Polysaccharidfilmen auf einer fritierten Teigmischung]
类型
Summary
团体作者
Univ. of Guelph, Ontario (Canada). School of Engineering
2002-08-15
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