DETERMINATION OF FAT IN BAKERY PRODUCTS BY 3 DIFFERENT TECHNIQUES

Authors
RANHOTRA GS GELROTH JA VETTER JL
Citation
Gs. Ranhotra et al., DETERMINATION OF FAT IN BAKERY PRODUCTS BY 3 DIFFERENT TECHNIQUES, Cereal foods world, 41(7), 1996, pp. 620-622
Citations number
3
Categorie Soggetti
Food Science & Tenology
Journal title
Cereal foods world → ACNP
ISSN journal
01466283
Volume
41
Issue
7
Year of publication
1996
Pages
620 - 622
Database
ISI
SICI code
0146-6283(1996)41:7<620:DOFIBP>2.0.ZU;2-#
Abstract
Fat content was determined in 33 commercially produced bakery products by three different techniques-ether extraction (EE), acid hydrolysis (AH), or gas chromatographic (GC) analysis. With a few exceptions, the EE technique gave lower fat content, whereas the AH technique gave hi gher fat content, as compared to the values obtained by the GC analysi s. This was true especially for bread products and products where emul sifiers were used.