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Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes
The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased co...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5785392/ https://ncbi.nlm.nih.gov/pubmed/29391631 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2976-y |
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