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Effect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes

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Effect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes

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García-Segovia, P.; Moreno, A.; Benitez, LDR.; Logroño, MA.; Fonseca, JG.; Martínez Monzó, J. (2016). Effect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes. Journal of Culinary Science & Technology. 15(2):89-100. doi:10.1080/15428052.2016.1220340

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Title: Effect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes
Author: García Segovia, Purificación Moreno, Ana Benitez, Lourdes del Rocío Logroño, Mayra Alexandra Fonseca, Janet Graciela Martínez Monzó, Javier
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] This study assessed the effect of partial replacement of wheat flour with composite mix flour made with 52% quinoa, 22% dry pea, 25% dry carrot, and 1% tocte in cakes, which was raised to three levels of replacing (at ...[+]
Subjects: Proximal composition , Sensorial analysis , Sponge cakes , Texture , Vegetal protein
Copyrigths: Cerrado
Source:
Journal of Culinary Science & Technology. (issn: 1542-8052 )
DOI: 10.1080/15428052.2016.1220340
Publisher:
Taylor & Francis
Publisher version: https://doi.org/10.1080/15428052.2016.1220340
Thanks:
This work was supported by PROMETEO Program from Secretaria de Educación Superior, Ciencia, Tecnología e Innovación of Republic of Ecuador and ADSIDEO program at Universitat Politècnica de València.
Type: Artículo

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