Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads
(2017)
Journal Article
Thompson, B. R., Horozov, T. S., Stoyanov, S. D., & Paunov, V. N. (2017). Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads. Food and Function, 8(8), 2967-2973. https://doi.org/10.1039/c7fo00867h
This journal is © The Royal Society of Chemistry. We report the use of a temperature insensitive, food-grade hydrogel to reduce the caloric density of pancakes that were prepared at temperatures much higher than the boiling point of water. This cheap... Read More about Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads.