Egg Replacement in High Ratio Cakes With Plant Proteins With Varying Functional Properties
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DOI: 10.1002/cche.70022
Abstract: Ten commercial proteins from different botanical sources and suppliers (different processing methods) were tested for their functionality and application in cakes as an egg replacement ingredient. Differences in protein functionality were found and attributed to… read more here.
Keywords: high ratio; protein; functional properties; replacement high ... See more keywords
Sucrose replacement in high ratio white layer cakes.
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DOI: 10.1002/jsfa.8170
Abstract: BACKGROUND Several commercially available alternative sweeteners have potential in reducing the caloric content of baked products. Sugar alcohols and natural sweeteners have similar bulk as sucrose and can replace sucrose directly. High intensity sweeteners have… read more here.
Keywords: layer cakes; replacement high; sucrose replacement; high ratio ... See more keywords