Rheological study of layer cake batters made with soybean protein isolate and different starch sources

Journal of Food Engineering

Volumn 102, Issue 3, 2011, Pages 272-277

  Ronda, Felicidad ^a   Oliete, Bonastre ^a   Gómez, Manuel ^a   Caballero, Pedro A ^a   Pando, Valentín ^b  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Batter; Cake; Gluten free; Rheology; Soybean

Indexed keywords

ADHESIVE FORCE; BATTER; CAKE; CAKE BATTER; GLUTEN-FREE; HIGH-QUALITY PRODUCTS; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY; RHEOLOGICAL STUDIES; RICE STARCH; SOY PROTEIN ISOLATES; SOYBEAN; SOYBEAN PROTEINS; WHEAT FLOURS; WHEAT PROTEINS;

ELASTIC MODULI; ELASTICITY; RHEOLOGY; STARCH; VISCOSITY;

PROTEINS;

GLYCINE MAX; SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 77957991636     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.09.001     Document Type: Article

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