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Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes
The characteristics that define cake quality can be improved by the use of adequate ingredients and a correct balance of the formulation. Fat is used for its effect on softness and because it imparts flavor and calories. Enzymes such as maltogenic α-amylase can also have a positive effect on cake te...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014-12-01
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| Series: | Food Science and Technology |
| Assuntos: | |
| Acceso en liña: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400017&lng=en&tlng=en |
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