The functional effects of lipase (0.003 and 0.006 g/100 g of flour) and emulsifier (0.5 and 1 g/100 g of
flour) on fat-replaced (0%, 50% and 70%) batters and cakes with inulin (0, 7.5 and 10 g/100 g/of flour,
respectively) ...
Rodriguez-Garcia, Julia; Sahi, Sarabjit S.; Hernando Hernando, Mª Isabel(American Association of Cereal Chemists, 2014)
[EN] Sponge cakes have traditionally been manufactured using multistage mixing methods to enhance potential foam formation by the eggs. Today, use of all-in (single-stage) mixing methods is superseding multistage methods ...