Effects of glutinous rice flour on the baking and aging characteristics of sponge cake

<b>Objective：</b> This study aimed to develop a new type of sponge cake with glutinous rice flavor. <b>Methods：</b> To investigate the impact of different glutinous rice flour substitutions in the prepared baking flour on the rheological properties, density of batter, specifi...

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Bibliographic Details

Published in:	Shipin yu jixie
Main Authors:	YU Shulei, JIANG Pengfei, WANG Dan, QI Libo, SHANG Shan
Format:	Article
Language:	English
Published:	The Editorial Office of Food and Machinery 2024-01-01
Subjects:	glutinous rice flour wheat flour sponge cake microstructure sensory evaluation aging characteristics
Online Access:	http://www.ifoodmm.com/spyjxen/article/abstract/20231206