The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks
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DOI: 10.3390/polym14194053
Abstract: (1) Background: Adding white vinegar to the batter of a sponge cake without biological fermentation requires the effects of acidification on the batter to be checked, in particular concerning batter-to-crumb transition. (2) Methods: µDSC analyses… read more here.
Keywords: batter order; sponge cake; acetic acid; gelatinization ... See more keywords