A model approach to starch and protein functionality in a pound cake system

Food Chemistry

Volumn 120, Issue 1, 2010, Pages 44-51

  Wilderjans, E ^a   Luyts, A ^a   Goesaert, H ^b   Brijs, K ^a   Delcour, J A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Batter viscosity; Cake quality; Crumb texture; Modified starch; Pound cake; Protein

Indexed keywords

ARTICLE; BREAD; COOKING; CROSS LINKING; FOOD QUALITY; PROTEIN ANALYSIS; PROTEIN FUNCTION; VISCOSITY; WHEAT;

TRITICUM AESTIVUM;

EID: 71349088405     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.067     Document Type: Article

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