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Lipid

Lipid. Haley Robertson KNH 404. Fat Replacers in Baking. Title “Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking” Authors Bockki Min, Seung Mi Lee, Sang-Ho Yoo , George E. Inglett , and Suyong Lee. Purpose. Market trends

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Lipid

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  1. Lipid Haley Robertson KNH 404

  2. Fat Replacers in Baking • Title • “Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking” • Authors • Bockki Min, Seung Mi Lee, Sang-Ho Yoo, George E. Inglett, and Suyong Lee

  3. Purpose • Market trends • Fat qualities • Carbohydrates as fat replacers

  4. Procedure • Buckwheat flour • 72% carbohydrate • 9.3% protein • 1.9% lipid • 2.2% ash • Steam jet-cooking process • Control cake

  5. Procedure- Objective Evaluation • Buckwheat flour steam jet-cooked • Differential scanning calorimeter • Water absorption index, water solubility, and swelling power • Rheometer • Specific gravity • Texture analyzer • Spectrocolorimeter

  6. Results • Buckwheat structure change leading to full gelatinization • Water absorption/ solubility/ swelling power • Pasting differences • Viscosity differences when heated

  7. Results • Physical characteristics of cake • Cake volume decreased when > 20% lipid replaced • No difference in adhesiveness • Hardness and gumminess positive correlation • Crust and crumb color changes

  8. Conclusion • Steam jet-cooked flour seems functional as fat replacer • High water hydration properties • Viscosity- forming abilities • Successful with comparable volume and texture • Replace shortening up to 20% by weight

  9. Trends in the Field • Consumers looking for a healthier alternative to foods they love with the same quality • Replacing fat and preparation methods

  10. Reference • Min, B., Lee, S. M., Yoo, S., Inglett, G. E., & Lee, S. (2010). Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking. Journal of Science and Food Technology, 90, 2208-2213. doi: 10.1016/j.foodchem.2006.06.008

  11. Questions?

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