Evaluation of different hurdles on Penicillium crustosum growth in sponge cakes by means of a specific real time PCR
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03702-z
Abstract: Limited shelf life of bakery products, caused by microbial deterioration, is a concern for industries due to economic losses. Fungal spoilage of sponge cakes industrially produced in Montevideo was caused mainly by Penicillium species, in… read more here.
Keywords: crustosum growth; penicillium crustosum; time; sponge cakes ... See more keywords
Influence of barley non-starchy polysaccharides on selected quality attributes of sponge cakes
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.07.024
Abstract: Abstract In this study, the suitability of refined flours from different hulless barley cultivars for making sponge cakes was investigated and was compared with refined wheat flour cake in terms of selected quality attributes like… read more here.
Keywords: selected quality; barley; quality attributes; cake ... See more keywords
Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies
Sign Up to like & getrecommendations! Published in 2018 at "Food Science and Technology International"
DOI: 10.1177/1082013218771412
Abstract: This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different… read more here.
Keywords: soluble fiber; sponge; digestion; fiber ... See more keywords
Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness
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DOI: 10.3390/foods11182919
Abstract: Pea-based ingredients are increasingly being used in foods because of their nutritional, functional and environmental benefits. However, their bitter taste is not appreciated by consumers. Saponins have been reported to be bitter in whole pea… read more here.
Keywords: perceived bitterness; bitterness; pea ingredients; sponge cakes ... See more keywords