To reduce the fat even more to 65%, the fat replacer should be changed to oat amylodextrin (Kocer, Hicsasmaz, Bayindirli, & Katnas, 2007). In soft dough biscuits, fat reduction from 20 to 6 g/100 g flour increased dough hardness from 20.78 to 44.08 N and the extrusion time of the...
Sorghum flour can also substitute buckwheat flour in recipes like cookies, cakes, muffins, loaves of bread, etc. Due to its moderate taste and even texture, it can be a great choice. One thing you should keep in mind is the addition of specific binders while using it, such as starches. ...
Oat bran & Linseed Stable insulin and glucose levels Stay full longer Ideal for low carb dieters and diabetics Carb to fiber ratio* Avocado FiberFlour Broccoli Apples Whole wheat flour Potato Whole grain rice ...
Combine the dry ingredients in a large bowl. Mix the oil, syrup and vanilla in a separate bowl, and pour over the oat mixture. Mix well, and spread on baking sheets. Bake in 300 degree oven for two hours, stirring occasionally. Remove from oven, and add raisins or any additional drie...
Carbohydrate-based fat mimetics include gums, maltodextrins and dextrins, polydextrose, cellulose derivatives, starch derivatives and oat flour derivatives. Carbohydrate-based fat mimetics typically perform a fat replacement role by stabilizing water in the food product in a gel-like matrix. This ...