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Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

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Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

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Casas Moreno, MDM.; Barreto Palacios, VJ.; González Carrascosa, R.; Iborra Bernad, MDC.; Andrés Bello, MD.; Martínez Monzó, J.; García-Segovia, P. (2015). Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours. Journal of Culinary Science and Technology. 13(1):19-28. doi:10.1080/15428052.2014.952475

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Metadatos del ítem

Título: Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours
Autor: Casas Moreno, María del Mar Barreto Palacios, Vivian Janeth González Carrascosa, Rebeca Iborra Bernad, María del Consuelo Andrés Bello, María Desamparados Martínez Monzó, Javier García-Segovia, Purificación
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] The objective of this study was to evaluate the effect of wheat flour substitution with toasted corn, quinoa, and sorghum flours on the overall perception and texture of typical Spanish small cakes named madeleine. ...[+]
Palabras clave: Reformulated madeleine , Consumer perception , Texture , Alternative flour
Derechos de uso: Reserva de todos los derechos
Fuente:
Journal of Culinary Science and Technology. (issn: 1542-8052 ) (eissn: 1542-8044 )
DOI: 10.1080/15428052.2014.952475
Editorial:
Taylor & Francis
Versión del editor: https://dx.doi.org/10.1080/15428052.2014.952475
Tipo: Artículo

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