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Related Experiment Videos

Microcrystalline cellulose replacement in cakes and biscuits

K D Brys, M E Zabik

    Journal of the American Dietetic Association
    |July 1, 1976
    PubMed
    Summary

    Microcrystalline cellulose can replace significant amounts of flour in baked goods. High-quality cakes and biscuits with reduced caloric density were achieved using this ingredient.

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    Area of Science:

    • Food science
    • Materials science

    Background:

    • Dietary fiber intake is often suboptimal.
    • Reducing caloric density in foods is a public health goal.

    Purpose of the Study:

    • To evaluate microcrystalline cellulose as a partial flour substitute in cakes and biscuits.
    • To assess the impact of microcrystalline cellulose on sensory and physical properties.
    • To determine the effect on caloric density.

    Main Methods:

    • Comparison of cakes and biscuits with varying levels of microcrystalline cellulose (MCC) replacing flour.
    • Sensory and physical characteristic analysis of products.
    • Caloric density calculations.

    Main Results:

    • High-quality lean-formula cakes achieved with 40% MCC replacement.
    • High-quality biscuits achieved with 20% MCC replacement.
    • Caloric density reduced by 12% in cakes and 10% in biscuits at optimal replacement levels.

    Conclusions:

    • Microcrystalline cellulose is a viable ingredient for reducing caloric density in baked goods.
    • Optimal replacement levels exist for maintaining product quality in cakes and biscuits.
    • This offers a strategy for developing healthier baked product formulations.

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