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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 ...
Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling
(Springer, 2016-04)
Sponge cake is a sweet bakery product that begins as a fluid batter and, during baking, transforms into a porous solid, presenting an important volume expansion. The aim of this work was, first of all, to study experimentally ...
Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour
(Sage Publications Ltd, 2019-08)
The aim of this work was obtaining layer and sponge cakes formulated with corn flour replaced by green banana flour and to determine the best substitution proportions to achieve nutritionally improved products and with ...
Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake
(Universidad Autónoma Metropolitana. Unidad Lerma, 2016)
Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes
(Springer, 2017-12)
About one-fifth of all bananas harvested become culls that are normally disposed of improperly. However, ripe banana pulp contains significant amounts of fibre and polyphenol compounds as well as a high content of simple ...
Substituição de ovos por aquafaba de grão-de-bico em bolo de método espumoso: propriedades físicas e análise sensorial
(Universidade Federal de São Paulo, 2023-07-06)
Objetivo: Estudar o efeito da substituição do ovo pela aquafaba de grão-de-bico nas propriedades físicas de bolo de método espumoso. Métodos: Receita tradicional de bolo de método espumoso foi adaptada para a substituição ...