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dc.contributor.author | Díez-Sánchez, Elena | es_ES |
dc.contributor.author | Llorca Martínez, Mª Empar | es_ES |
dc.contributor.author | Tárrega, Amparo | es_ES |
dc.contributor.author | Fiszman, Susana | es_ES |
dc.contributor.author | Hernando Hernando, Mª Isabel | es_ES |
dc.date.accessioned | 2021-07-30T03:31:17Z | |
dc.date.available | 2021-07-30T03:31:17Z | |
dc.date.issued | 2020-06 | es_ES |
dc.identifier.issn | 0023-6438 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/170964 | |
dc.description.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 affecting texture and sensory properties. We hypothesised that the use of different chemical leavening agents can counteract the negative effects of pomace addition improving the quality of the final product. Citric acid, sodium acid pyrophosphate, and glucono-delta-lactone were used as leavening agents in combination with sodium bicarbonate (encapsulated and free). A micro-baking simulation showed the expansion of the bubbles in the batter. In the cakes, the structure, texture, colour and sensory profile were studied. Cakes prepared with pyrophosphate (regardless bicarbonate type) and glucono-delta-lactone (plus free bicarbonate) incorporated more air, which led to bigger gas cells and a softer instrumental texture. These cakes were perceived as brittle and spongy. All the formulations were acceptable according to an untrained sensory panel. | es_ES |
dc.description.sponsorship | 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 incorporate fibres from berry pomace in baked and extruded cereal-based foods project included in the ERA-NET SUSFOOD programme. They would also like to thank Phillip John Bentley for his assistance in correcting the manuscript's English. They would also like to thank Phillip John Bentley for his assistance in correcting the manuscript's English. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | LWT - Food Science and Technology | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Leavening agent | es_ES |
dc.subject | Structure | es_ES |
dc.subject | By-product | es_ES |
dc.subject | Flash profile | es_ES |
dc.subject | Bakery products | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.lwt.2020.109378 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/EC/FP7/291766/EU/Sustainable Food/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | 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 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.lwt.2020.109378 | es_ES |
dc.description.upvformatpinicio | 1 | es_ES |
dc.description.upvformatpfin | 8 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 127 | es_ES |
dc.relation.pasarela | S\408323 | es_ES |
dc.contributor.funder | European Commission | es_ES |
dc.contributor.funder | Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria | es_ES |
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