Rheological Behaviour of Maize β-Glucan and its Application as a Fat Replacer in Baked Goods
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Published:01 Jul 2013
G. O. Sampson, A. Y. Tetteh, and J. H. Oldham, in Water Contamination Emergencies: Managing the Threats, ed. U. Borchers, J. Gray, K. C. Thompson, K. C. Thompson, U. Borchers, and J. Gray, The Royal Society of Chemistry, 2013, pp. 318-327.
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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).
