96 Functional fruit powders-sucrose ester emulsifiers on wheat flour rheological and baking properties.

P. RABILLER (1), G. L. JAMIESON (2), and K. ADDO (2). (1) ENESAD, Unite de Formation Initiale ITA, Dijon-Quetigny, France; (2) Department of Nutrition and Food Science, University of Kentucky, Lexington, KY 40506.

The effects of commercial sucrose ester emulsifiers and functional fruit powders (from banana and pear) on the rheological and baking properties of a commercial soft wheat flour was studied. Functional fruit powders were evaluated alone and in combination with sucrose ester emulsifiers. A blend of 3% functional fruit powders and 0.5% sucrose esters (flour weight), resulted in significant changes in alveograph rheological properties. Muffins baked from the blend, compared favorably in texture and other sensory attributes to muffins baked with a commercial hydrogenated shortening. The potential of this blend as a fat replacer in baked products is discussed.