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Article: Examine the effects of low-protein flour on reduced-fat, reduced-sugar cookie spread.
- Article from:
- Emerging Food R&D Report
- Article date:
- March 1, 2003
CopyrightCOPYRIGHT 2003 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Bakers consider the amount of soft wheat flour protein in their product important. But there have been few investigations of flour protein content in reduced-fat or reduced-sugar applications, which are in high demand by health-conscious consumers.
So scientists at the University of Tennessee adapted a standardized micro wire-cut cookie formula in order to study 280 different combinations of four flours at 5.8%, 7.5%, 8.8% and 10.4% protein content. The investigators used three types of fat replacers-Betatrim, Stardri and Simplesse-with 0%, 35%, 55% and 75% fat content. And they examined the performance of two sugar replacers-Isomalt and Maltitol-at 0%, 45% and ...