Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties
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DOI: 10.1016/j.jfoodeng.2021.110824
Abstract: Abstract This study concerns the mixing under gas pressure of a cake batter free from baking powder. Mixing the batter under pressure has been considered as an alternative to baking powder with the aim of… read more here.
Keywords: cake overpressure; powders pound; pound cake; baking powders ... See more keywords
Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11162484
Abstract: This study evaluates the use of chickpea aquafaba (CA)-based emulsions as a potential substitute for palm oil (PO), using pound cake as a case study. The CA was characterized in terms of pH (6.38 ±… read more here.
Keywords: chickpea aquafaba; cake; aquafaba based; based emulsions ... See more keywords