Chestnut and chickpea flours have interesting nutritional characteristics can be incorporated into layer cake formulations. This study aims to evaluate the effect of incorporating mixtures these with wheat flour in elaboration cakes. With this aim, cakes were elaborated three different flours. Mixes 50% a mixture same proportion analysed. Batter density, microstructure viscosity, as well specif...

Fresh egg waffles are a sweet convenience product typically baked from eggs, water, sugar, flour, fat, leavening agents, emulsifiers, preservatives, and flavors. In industrial production, waffles are baked continuously in high amounts of up to 200 kg raw material per hour. Therefore, it is important that the waffles do not stick onto the baking plates, which can cause significant product loss a...

in recent decades, as the result of industrial life, consuming fried and fast foods have increased significantly. excessive use of fat, especially saturated fats and trans fatty acids is one of the important factors that increases heart diseases, weight gain, and cancers. therefore, using effective methods for decreasing fat absorption not only retains desirable features but also seems essentia...

This paper studies a baseball statistic that plays the role of an offensive earned-run average (OERA). The OERA of an individual i s simply the number of earned runs per game that he would score if he batted in all nine positions in the line-up. Evaluation can be performed by hand b y scoring the sequence of times at bat of a given batter. This statistic has the obvious natural interpretation a...

The impact of free wheat flour lipids on air-liquid interface stability during sponge cake making was investigated. Therefore, the molecular population at in batters prepared with which part had been either relocated or removed prior to batter preparation determined. Surface-active molecules were isolated from using a foam separation protocol. Diluted whipped and resulting used as model system ...

in this research, different concentrations of xanthan and lepidium perfoliatum seed gums (0.1, 0.2 and 0.3%) were used to improve the quality and shelf-life of chiffon cake. for this purpose, specific gravity and apparent viscosity of batter, and the volume, specific volume, moisture, sensory and texture properties, crumb and crust color were examined. to investigate the effect of gums on the s...

Sugar has multiple roles in baked products; competing for water and as such reducing starch gelatinisation gluten development, behaving a fluid during cooking, recrystallising on cooling; which influence properties aeration, texture mouthfeel. Partial replacement with inulin, can provide beneficial nutritional functional properties. This paper investigated the degree of polymerisation (DP) two ...

Summary Batter stabilisation presents a great challenge for gluten‐free (GF) bread, as CO 2 is released during bread‐making process, resulting in small, dense and crumbly breads. Apart from starch, protein plays crucial role gas cell stabilisation. This study aims to assess the effect of non‐gluten different sources (plant animal) on GF batter's rheological behaviour (pasting properties, rheolo...

This research evaluates the quality and acceptability of 25%, 50%, 75% fish protein concentrate (FPC) egg substituted cakes. Proximate chemical composition, batter cake physical quality, microbial activity, sensory evaluation were carried out. An impressive increase in protein, fats ash content was noticed GPSC. By increasing FPC concentration, viscosity batters volume decreased, while specific...