Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes

LWT

Volumn 46, Issue 1, 2012, Pages 142-147

  Gómez, Manuel ^a   Doyagüe, María José ^a   de la Hera, Esther ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Air classification; Cake; Pea flour; Pin milling; Pulses

Indexed keywords

BAKERIES; BAKERY PRODUCTS; NUTRITION; PROTEINS; STARCH; TEXTURES;

AIR CLASSIFICATIONS; CAKE; NUTRITIONAL PROPERTIES; PEA FLOUR; PULSES; SENSORY ACCEPTABILITIES; SHAPE AND TEXTURES; WORLD HEALTH ORGANIZATION;

SENSORY ANALYSIS;

PISUM SATIVUM; TRITICUM AESTIVUM;

EID: 83955163672     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.10.014     Document Type: Article

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