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Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose
(2012-09-01)
Orange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum of 3 g of fructans in a 60 g serving of cake) were investigated regarding sensory aspects. The sensory profile of cakes with ...
Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose
(2012-09-01)
Orange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum of 3 g of fructans in a 60 g serving of cake) were investigated regarding sensory aspects. The sensory profile of cakes with ...
Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation
(Instituto de Investigaciones Agropecuarias, INIA, 2009)
Influence of baking conditions on the quality attributes of sponge cake
(SAGE Publications, 2017-03)
Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam ...
Effect of wheat flour characteristics on sponge cake quality
(Wiley, 2012-08)
BACKGROUND: To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical ...
Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour
(AMER ASSOC CEREAL CHEMISTS, 2008)
The sum of wheat flour and corn starch was replaced by 10, 20, or 30% whole amaranth flour in both conventional (C) and reduced fat (RF) pound cakes. and the effects on physical and sensory properties of the cakes were ...
Feeding dry olive cake modifies subcutaneous fat composition in lambs, noting cake resistance to degradation and peroxidation. Alimentación con alperujo modifica la composición de grasa subcutánea en corderos, con una nota en la resistencia del alperujo a
(Instituto de Investigaciones Agropecuarias, INIA, 2009)
The purpose of this experiment was to determine the extent to which lamb carcass quality and fat composition could be altered by applying a dry olive cake-based ration instead of a conventional ration or pasture feeding. ...