Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.07.181
Abstract: The functionality of wheat flour lipids in sponge cakes prepared from flour, sugar, eggs and leavening agents only was investigated by altering their location or content in flour. Hexane (hex) or the more polar hexane:isopropanol… read more here.
Keywords: negatively impact; sponge; wheat triticum; sponge cake ... See more keywords
Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake.
Sign Up to like & getrecommendations! Published in 2017 at "Talanta"
DOI: 10.1016/j.talanta.2016.10.073
Abstract: Furan, a possibly carcinogenic compound to humans, and furfural, a naturally occurring volatile contributing to aroma, can be both found in thermally treated foods. These process-induced compounds, formed by close reaction pathways, play an important… read more here.
Keywords: furan furfural; dry basis; sponge cake; headspace trap ... See more keywords
Extending the shelf-life of sponge cake by an optimized level of jujube fruit flour determined using custom mixture design
Sign Up to like & getrecommendations! Published in 2019 at "British Food Journal"
DOI: 10.1108/bfj-07-2019-0489
Abstract: Purpose Jujube fruit (JF) (Ziziphus jujuba Mill.) is used as pharmaceuticals food, flavors and food additives. The purpose of this paper is to study the suitability of JF incorporation into a commercial sponge cake formulation,… read more here.
Keywords: using custom; jujube fruit; sponge cake; percent ... See more keywords
Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake
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DOI: 10.3390/foods11141992
Abstract: Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour and sensory properties were evaluated.… read more here.
Keywords: whey protein; protein addition; sponge cake;
Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties
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DOI: 10.3390/foods12030508
Abstract: This study aimed to investigate and optimize the quality and sensory properties of baked products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold flowers produced via hydroponic methods using LED lights were used as a… read more here.
Keywords: sensory properties; cake; cake prepared; sponge cake ... See more keywords
The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks
Sign Up to like & getrecommendations! Published in 2022 at "Polymers"
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