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Effect of the concentrations of maltogenic a-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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| Publicado en: | Ciência e Tecnologia de Alimentos |
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| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
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| Materias: | |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=395940097017 |
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