INDEX baked goods

Reducing diets seem to come and go. At the time of writing the popularity of the Atkins diet seems to be decreasing. The Atkins diet is a low carbohydrate diet that is not conducive to the sales of baked products however, the Atkins diet seems to be being superseded by diets based on the principle of a low glycemic index. This is unlikely to increase the sale of baked goods but is less antipathetic to them. A new diet based on bread has appeared and so the wheel may go full circle. 

Figure 7.4 Stress-strain relationships for dough of good and poor bread-making flours (left) and the relationship between strain hardening index and baked loaf volume (right). (Data from Dobraszczyk, B. J. 1999. In Bubbles in food, ed. G. M. Campbell, C. Webb, and S. S. Pandiella, 173-182. St. Paul, MN AACC International.)...

Baked foam trays based on cassava starch blended with 4% chitosan and 30% of kraft fibers presented some good properties, such as density, tensile strength, and elongation of 0.14 g/cm, 944.40 kPa, and 2.43%, respectively, but water absorption and water solnbility indexes that were greater than those of polystyrene foam (Kaisangsri, Kerdchoechnen, and Laohakunjit, 2012). 

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