introduction: cakes are usually formulated including wheat flour, sugar, egg and some liquids such as milk, water and oil. the textural properties of gluten in dough such as tensile, expansion and tolerance capability during mixing are major factors in baking industry. in fact, the structural protein to produce bread, cakes, muffins and biscuits is called gluten and the absence of gluten due to...

The nutritional needs in the first 1000 days of life will affect quality health during their lifetime. Infants aged 6-24 months need complementary feeding to complement breast milk an effort fulfill nutrition. Tempe flour is used as a source protein and red spinach vitamins, minerals, antioxidants needed by toddlers. purpose this study was obtain right formulation preferred panelists manufactur...

Water sorption isotherms and effective moisture diffusivities were determined at 20 8C for sponge cakes at high water activity as a function of their initial porosity, in the range 86 and 52% (0 g/g dry basis fat content), and of their fat content, ranging between 0 and 0.30 g/g dry basis (67% initial porosity). The equilibrium moisture values were not affected by food structure and decreased w...