The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough
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DOI: 10.1080/19476337.2017.1389991
Abstract: ABSTRACT Oat bran (OB) and psyllium husk fibre (PF) were incorporated into magwinya (fat cake) – a cereal fried dough with the aim of reducing oil content and evaluating some of its physicochemical properties using… read more here.
Keywords: husk fibre; fried dough; bran psyllium; oat bran ... See more keywords
Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran-Enriched South African Fried Dough and Batter
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DOI: 10.3390/foods9050605
Abstract: A double staining protocol for image acquisition using confocal microscopy (CLSM) coupled with image analysis was employed to elucidate the crust and cross-sectional properties of fried dough. Penetrated oil by image analysis (POia), porosity and… read more here.
Keywords: image; microscopy; bran; fried dough ... See more keywords