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Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace

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Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace

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Díez-Sánchez, E.; Llorca Martínez, ME.; Tárrega, A.; Fiszman, S.; Hernando Hernando, MI. (2020). Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace. LWT - Food Science and Technology. 127:1-8. https://doi.org/10.1016/j.lwt.2020.109378

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/170964

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Title: Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace
Author: Díez-Sánchez, Elena Llorca Martínez, Mª Empar Tárrega, Amparo Fiszman, Susana Hernando Hernando, Mª Isabel
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems ...[+]
Subjects: Leavening agent , Structure , By-product , Flash profile , Bakery products
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
LWT - Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2020.109378
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.lwt.2020.109378
Project ID:
info:eu-repo/grantAgreement/EC/FP7/291766/EU
Thanks:
The authors are grateful to Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA-Spain) for financial support through the BERRYPOM - Adding value to fruit processing waste: innovative ways to ...[+]
Type: Artículo

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