Effect of the order of incorporation of cake ingredients on the formation of batter and the final properties: contribution of the addition of pea flour-Reference-Cited by-同舟云学术

Effect of the order of incorporation of cake ingredients on the formation of batter and the final properties: contribution of the addition of pea flour

Published:2020-11-22 Issue:11 Volume:58 Page:4252-4262
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Monnet A. F.,Jeuffroy M. H.,Villemejane C.,Michon C.^ORCID

Funder

Ministry of Higher Education, Research and Innovation

AgroParisTech

Carnot institute Qualiment

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04899-0.pdf

Reference27 articles.

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2. Asif M, Rooney LW, Ali R, Riaz MN (2013) Application and opportunities of pulses in food system: a review. Crit Rev Food Sci Nutr 53:1168–1179. https://doi.org/10.1080/10408398.2011.574804

3. Boye JI, Aksay S, Roufik S et al (2010) Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Res Int 43:537–546. https://doi.org/10.1016/j.foodres.2009.07.021

4. Chesterton AKS, Meza BE, Moggridge GD et al (2011) Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects. J Food Eng 105:332–342. https://doi.org/10.1016/j.jfoodeng.2011.02.043

5. De la Hera E, Ruiz-París E, Oliete B, Gómez M (2012) Studies of the quality of cakes made with wheat-lentil composite flours. LWT—Food Sci Technol 49:48–54. https://doi.org/10.1016/j.lwt.2012.05.009

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