Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

Journal of Food Science and Technology

Volumn 52, Issue 12, 2015, Pages 8188-8195

  Román, Laura ^a   Santos, Isabel ^a   Martínez, Mario M ^a   Gómez, Manuel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Acceptability; Emulsifier; Extruded flour; Layer cake; Reduced fat

Indexed keywords

FOOD TECHNOLOGY;

ACCEPTABILITY; EMULSIFIER; EXTRUDED FLOUR; LAYER CAKE; REDUCED FAT;

EMULSIFICATION;

EID: 84947488651     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1909-x     Document Type: Article

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