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Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes

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Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes

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Puchol-Miquel, M.; Palomares, C.; Fernández Segovia, I.; Barat Baviera, JM.; Pérez-Esteve, É. (2021). Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes. LWT - Food Science and Technology. 152:1-9. https://doi.org/10.1016/j.lwt.2021.112241

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/189867

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Title: Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes
Author: Puchol-Miquel, Marta Palomares, Cesar Fernández Segovia, Isabel Barat Baviera, José Manuel Pérez-Esteve, Édgar
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] Alkalization is a crucial process during cocoa processing to reduce its bitterness, improve solubility and develop color. Alkalization can be performed out at several points of the process (nib or cake), with different ...[+]
Subjects: Dutching , Bakery , Quality , Consumer's acceptance
Copyrigths: Reconocimiento (by)
Source:
LWT - Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2021.112241
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.lwt.2021.112241
Project ID:
info:eu-repo/grantAgreement/AGENCIA ESTATAL DE INVESTIGACION//RTC-2016-5241-2//ESTUDIO DE LA RELACIÓN ENTRE VARIABLES DE PROCESADO Y CAMBIOS EN LA COMPOSICIÓN NUTRICIONAL Y PERFIL FUNCIONAL DEL CACAO EN POLVO. DESARROLLO DE UNA METODOLOGÍA PREDICTIVA APLICADA AL PROCESAMIENTO/
Thanks:
The authors wish to acknowledge the financial assistance provided by the Ministerio de Economia, Industria y Competitividad (Spanish Government) and the European Regional Development Fund (Project RTC-2016-5241-2). We also ...[+]
Type: Artículo

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