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...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Shipin yu jixie
المؤلفون الرئيسيون:	YU Shulei, JIANG Pengfei, WANG Dan, QI Libo, SHANG Shan
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	The Editorial Office of Food and Machinery 2024-01-01
الموضوعات:	glutinous rice flour wheat flour sponge cake microstructure sensory evaluation aging characteristics
الوصول للمادة أونلاين:	http://www.ifoodmm.com/spyjxen/article/abstract/20231206

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