Evaluation of Selected Properties of Chlorinated Wheat Flours in a Lean Cake Formulation
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چکیده
منابع مشابه
Effect of gluten free composite flour and egg replacer on physicochemical and sensory properties of cakes
This study was aimed to find the formulation of composite flours from rice, cassava, and soybean flours, potato starch, and hydrocolloids, and also to find the egg replacer formulation from whey and soybean protein isolate. The composite flours and egg replacer then were used as wheat flour and egg alternatives in cake production, and some physicochemical and functional properties of the treate...
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