Modeling domestic pancake cooking incorporating the rheological properties of the batter. Application to seven batter recipes-Reference-Cited by-同舟云学术

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Modeling domestic pancake cooking incorporating the rheological properties of the batter. Application to seven batter recipes

Published:2021-02 Issue: Volume:291 Page:110261
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Lorente-Bailo Silvia,Etayo Iñigo,Salvador María L.,Ferrer-Mairal Ana,Martínez Miguel A.,Calvo Begoña,Grasa Jorge

Funder

Spanish Ministry of Science, Innovation and Universities

European Union

BSH Home Appliances Group

Department of Industry and Innovation

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Methods 08-01, 30-25, 32-05, 44-15a, 46-10;AACC,2000

2. Physicochemical and functional properties of barley beta-glucan as affected by different extraction procedures;Ahmad;Int. J. Food Sci. Technol.,2009

3. Replacement of wheat flour by chickpea flour in muffin batter: Effect on rheological properties;Alvarez;J. Food Process Eng.,2017

4. Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch;Baixauli;Eur. Food Res. Technol.,2008

5. Experimental study of heat and mass transfer phenomena during the contact heating of solid food models;Cernela;J. Food Eng.,2015

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1. Digital twins for monitoring and predicting the cooking of food products: A case study for a French crêpe;Journal of Food Engineering;2023-12

2. Improvement of microwave reheating uniformity for baked pancake from dielectric properties and heating mechanisms;Journal of Food Processing and Preservation;2022-07-04

3. Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids;Journal of Food Processing and Preservation;2022-03-09

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