Effect of Nutrim Oat Bran and Flaxseed on Rheological Properties of Cakes

From: Cereal Chemistry | Date: September 1, 2004| Author: Carriere, C J; Inglett, G E; Lee, S | Copyright information

ABSTRACT

Cereal Chem. 81(5):637-642

Cake shortening contents were replaced with Nutrim oat bran (OB) and flaxseed powder, and the effects of these substitutions on the physical and rheological properties of cakes were investigated. Cakes with shortening replaced up to 40% by weight possessed a volume similar to that of the control cake produced with shortening. Replacement using Nutrim OB and flaxseed powder revealed significant color changes in both the cake crust and crumb. At...

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