DIETARY FIBER SOURCES FOR BAKED PRODUCTS
- 1 November 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (6) , 1428-1431
- https://doi.org/10.1111/j.1365-2621.1977.tb08391.x
Abstract
In testing feasibility of increasing fiber with cellulose, eight products were substituted for 30% of the flour in a standard white layer cake and compared to control cakes (100% flour). These included four types of cellulose (5–20μ, 30–35/μ, 50μ and 150–225μ particle size), two celluloses coated with 2% carboxymethyl cellulose (CMC) and celluloses coated with 15% or 30% pectin. Analyses of subjective and objective data indicated few significant differences among cakes containing any of the cellulose types or the cellulose coated with CMC. All cakes were of good quality; substituting pectin‐coated cellulose products caused increasing batter viscosity, decreased cake volume, and lower sensory evaluations for all characteristics except grain and color.This publication has 11 references indexed in Scilit:
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