Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes

Food and Bioprocess Technology

Volumn 4, Issue 5, 2011, Pages 710-722

  Lebesi, Dimitra M ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Batter rheology; Cake quality; Cereal bran; Dietary fiber; Staling

Indexed keywords

BATTER RHEOLOGY; CAKE QUALITY; CEREAL BRAN; DIETARY FIBER; STALING;

ATMOSPHERIC HUMIDITY; CEREAL PRODUCTS; MOISTURE CONTROL; VISCOSITY;

FIBERS;

AVENA FATUA; HORDEUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 79956288025     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0181-3     Document Type: Article

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