Effect of Pre-gelatinized Wheat Starch on Physical and Rheological Properties of Shortened Cake Batter and Cake Texture
The focus of this study was the effect of 1.5%, 3% and 4.5% pre-gelatinized wheat starch (based on the total weight of cake batter) on improving the qualitative properties of shortened cake batter. Specific volume and viscosity of the shortened cake batter were measured for controls, 1.5%, 3% and 4....
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
D. G. Pylarinos
2016-10-01
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| Series: | Engineering, Technology & Applied Science Research |
| Subjects: | |
| Online Access: | http://etasr.com/index.php/ETASR/article/download/751/383 |