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Rheological Behaviour of Maize β-Glucan and its Application as a Fat Replacer in Baked Goods

Beta-glucan is a complex soluble dietary fiber with (1→3),(1→4)-β-D linkages in a repeating unit of cellotriosyl, cellotetraosyl glucose found mainly in the cell walls of cereals. Oat and barley are the commercial sources of β-glucan; however, inability to grow these cereals in the tropics requires a search for alternative sources. The rheological properties of β-glucan permit their use as hydrocolloids with unique functions. Rheology and functionality of maize β-glucan as a fat-replacer in pie crust were studied. Certain types of maize β-glucan (MaiLean OB and MaiLean GH) were found to better mimic fat attributes than others (Mailean AB).

Print publication date: 16 Apr 2014
Copyright year: 2014
Print ISBN: 978-1-84973-883-5
PDF eISBN: 978-1-78262-130-0
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