Baking gradients cause heterogeneity in starch and proteins in pound cake

Cereal Chemistry

Volumn 87, Issue 5, 2010, Pages 475-480

  Wilderjans, E ^a   Kerckhofs, G ^b   Lagrain, B ^a   Brijs, K ^a   Wevers, M ^b   Delcour, J A ^a  

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

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

CELLS; COMPUTERIZED TOMOGRAPHY; CYTOLOGY; GELATION; HEAT TRANSFER; SIZE DISTRIBUTION; STARCH;

CAKE BAKING; CELL WALLS; CRUMB STRUCTURE; EXTRACTABILITY; GELATINISATION; IMPACT OF TEMPERATURES; LOW WATER; MOISTURE GRADIENT; STARCH GELATINIZATION; WATER AVAILABILITY;

PROTEINS;

EID: 77957607411     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-05-10-0048     Document Type: Article

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