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Listar por palabra clave "Leavening agent"

Mostrando ítems 1-2 de 2

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Ozuna, César; Trueba-Vázquez, Eugenia; Moraga Ballesteros, Gemma; Llorca Martínez, Mª Empar; Hernando Hernando, Mª Isabel (MDPI AG, 2020-07)

[EN] Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and ...
Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace

Díez-Sánchez, Elena; Llorca Martínez, Mª Empar; Tárrega, Amparo; Fiszman, Susana; Hernando Hernando, Mª Isabel (Elsevier, 2020-06)

[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 ...

Mostrando ítems 1-2 de 2