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Effect of Hydrocolloids and Emulsifiers on Rheological, Microstructural and Quality Characteristics of Eggless cakes

Ashwini, A. (2007) Effect of Hydrocolloids and Emulsifiers on Rheological, Microstructural and Quality Characteristics of Eggless cakes. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Influence of hydrocolloid and emulsifier on the storage characteristics of Eggless cake was investigated. Characteristics of the flour such as moisture, ash, dry gluten, falling number was determined. The physico characteristics indicated that the wheat flour selected was of medium strength, which is typical of Indian flour. Addition of AR, CG and HPMC to wheat flour with SSL increased gelatinization temperature. The peak viscosity increased only with GR and SSL and all other hydrocolloids decreased it. The set back value decreased with GR, CG and HPMC in the presence of SSL. Addition of hydrocolloids increased the batter viscosity and XN showed the highest batter viscosity. Batter specific gravity and moisture were also increased. Addition of HPMC increased the overall quality of Eggless cake with GMS to the maximum extent followed in decreasing order by CG and XN.
Uncontrolled Keywords: Eggless cakes hydrocolloid emulsifiers sensory characteristics
Subjects: 600 Technology > 08 Food technology > 02 Baking
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Aug 2007 06:30
Last Modified: 28 Dec 2011 09:30
URI: http://ir.cftri.com/id/eprint/1394

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