The predictive power of batter rheological properties on cake quality - The effect of pregelatinized flour, leavening acid type and mixing time
نویسندگان
چکیده
منابع مشابه
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The Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake
The potential of quince powder was evaluated for the production of fiber rich sponge cakes. In this study, quinces slices were dried in an infrared–hot air dryer (375 W, 60°C and 1 m/s flow rate). The rheological properties of cake batters and physico-chemical, textural and sensory properties of the sponge cake supplemented with five different concentrations (control, 5, 10, 15 and 20 %) of qui...
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ژورنال
عنوان ژورنال: Journal of Cereal Science
سال: 2017
ISSN: 0733-5210
DOI: 10.1016/j.jcs.2017.07.001