Effects of glutinous rice flour on the baking and aging characteristics of sponge cake
<b>Objective：</b> This study aimed to develop a new type of sponge cake with glutinous rice flavor. <b>Methods：</b> To investigate the impact of different glutinous rice flour substitutions in the prepared baking flour on the rheological properties, density of batter, specific volume, baking loss ra...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
The Editorial Office of Food and Machinery
2024-01-01
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| Schriftenreihe: | Shipin yu jixie |
| Schlagworte: | |
| Online-Zugang: | http://www.ifoodmm.com/spyjxen/article/abstract/20231206 |
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