Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/333040
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace |
Autor: | Diez-Sánchez, Elena; Llorca, Empar; Tárrega, Amparo CSIC ORCID; Fiszman, Susana CSIC ORCID ; Hernando, Isabel | Palabras clave: | Leavening agent Structure By-product Flash profile Bakery products |
Fecha de publicación: | jun-2020 | Editor: | Elsevier | Citación: | LWT - Food Science and Tecnology 127: 109378 (2020) | Resumen: | Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems affecting texture and sensory properties. We hypothesised that the use of different chemical leavening agents can counteract the negative effects of pomace addition improving the quality of the final product. Citric acid, sodium acid pyrophosphate, and glucono-δ-lactone were used as leavening agents in combination with sodium bicarbonate (encapsulated and free). A micro-baking simulation showed the expansion of the bubbles in the batter. In the cakes, the structure, texture, colour and sensory profile were studied. Cakes prepared with pyrophosphate (regardless bicarbonate type) and glucono-δ-lactone (plus free bicarbonate) incorporated more air, which led to bigger gas cells and a softer instrumental texture. These cakes were perceived as brittle and spongy. All the formulations were acceptable according to an untrained sensory panel. | Versión del editor: | http://dx.doi.org/10.1016/j.lwt.2020.109378 | URI: | http://hdl.handle.net/10261/333040 | DOI: | 10.1016/j.lwt.2020.109378 | Identificadores: | doi: 10.1016/j.lwt.2020.109378 issn: 0023-6438 |
Aparece en las colecciones: | (IATA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
accesoRestringido.pdf | 15,38 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
14
checked on 15-may-2024
WEB OF SCIENCETM
Citations
12
checked on 23-feb-2024
Page view(s)
26
checked on 20-may-2024
Download(s)
3
checked on 20-may-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.