Mostrar el registro sencillo del ítem
dc.contributor.author | Rodríguez García, Julia | es_ES |
dc.contributor.author | Puig Gómez, Consuelo Ana | es_ES |
dc.contributor.author | Salvador, Ana | es_ES |
dc.contributor.author | Hernando Hernando, Mª Isabel | es_ES |
dc.date.accessioned | 2016-12-15T13:09:25Z | |
dc.date.available | 2016-12-15T13:09:25Z | |
dc.date.issued | 2013 | |
dc.identifier.issn | 1212-1800 | |
dc.identifier.uri | http://hdl.handle.net/10251/75249 | |
dc.description.abstract | [EN] The roles of some cake ingredients - oil, a leavening agent, and inulin - in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role in the batter stability, due to its contribution to increasing batter viscosity and occluding air during mixing. The addition of the leavening agent was crucial to the final height and sponginess of the cakes. When inulin was used as a fat replacer, the absence of oil caused a decrease in the stability of the batter, where larger air bubbles were occluded. Inulin dispersed uniformly in the batter could create a competition for water with the flour components: gluten was not properly hydrated and some starch granules were not fully incorporated into the matrix. Thus, the development of a continuous network was disrupted and the cake was shorter and softer; it contained interconnected air cells in the crumb, and was easily crumbled. The structure studies were decisive to understand the physicochemical properties. | es_ES |
dc.description.sponsorship | The authors are grateful to Conselleria de Educacion of Valencia Government for financing the contract of the author JULIA RODRIGUEZ-GARCIA. The authors also thank the Sensus company for the inulin supply. | |
dc.language | Inglés | es_ES |
dc.publisher | CZECH ACADEMY AGRICULTURAL SCIENCES | es_ES |
dc.relation.ispartof | Czech Journal of Food Sciences | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Fat replacement | es_ES |
dc.subject | Inulin | es_ES |
dc.subject | Physical properties | es_ES |
dc.subject | Structure | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Functionality of several cake ingredients: a comprehensive approach | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.17221/412/2012-CJFS | |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.description.bibliographicCitation | Rodriguez Garcia, J.; Puig Gómez, CA.; Salvador, A.; Hernando Hernando, MI. (2013). Functionality of several cake ingredients: a comprehensive approach. Czech Journal of Food Sciences. 31(4):355-360. http://hdl.handle.net/10251/75249 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://doi.org/10.17221/412/2012-CJFS | es_ES |
dc.description.upvformatpinicio | 355 | es_ES |
dc.description.upvformatpfin | 360 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 31 | es_ES |
dc.description.issue | 4 | es_ES |
dc.relation.senia | 253043 | es_ES |
dc.contributor.funder | Generalitat Valenciana |