Bakery Products Research Papers - Academia.edu (original) (raw)

The research focused on functional properties of foods and flours; swelling capacity, swelling index, water absorption capacity, oil absorption capacity, emulsion capacity, emulsion stability, foaming capacity, foam stability, gelatinization capacity and temperature, bulk density, dextrinisation, aeration, solubility, and gelation capacity and temperature. Functional properties explain how food ingredients behave during the preparation and cooking, how they impact the finished food products in terms of appearance, texture, structure, and tastes. The functional properties of foods and flours are influenced by the components of the food material, especially the carbohydrates, proteins, fats and oils, moisture, fibre, ash, and other ingredients or food additives added to the food (flour), as well as the structures of these components. Each ingredient used in a food has a specific function, which often impact the functional property of the food. Most of the processes foods undergo initiate the onset of some functional properties. Functional properties are unique quality attributes of foods and food products. Functional properties are among the major quality attributes of foods and flours for infant formulations, preteens, teens, and adult foods.