Rheological properties of sponge cakes made with wheat starch.
نویسندگان
چکیده
منابع مشابه
The Effects of Wild Sage Seed Gum (Salvia macrosiphon) on the Rheological Properties of Batter and Quality of Sponge Cakes
The aim of this study was to determine the rheological properties of sponge cake batters andphysical (volume, density, moisture content, weight after baking and color) and sensory properties of spongecake formulated with four different levels of wild sage seed gum (0, 0.5, 0.75 and 1.0 %). Sponge cake battersformulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-depend...
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Amylose can form inclusion complexes with diverse small molecules. Modified starch has different and unique properties compared with its native counterpart. In this study, chemically/enzymatically modified high-amylose maize starches were used to make inclusion complexes with α-naphthol, and the physical properties of complexes and their influences on the rheology of wheat starch were character...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1990
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.37.8_619