Grain, flour, and batter properties estimating cake baking potential of wheat flour
Author:
Affiliation:
1. United States Department of Agriculture (USDA) Agricultural Research Service (ARS)‐CSWQRU, Soft Wheat Quality Laboratory Wooster Ohio USA
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10560
Reference24 articles.
1. Experimental cake‐baking method applicable to nonchlorinated flour
2. Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality
3. Oxidative Gelation Measurement and Influence on Soft Wheat Batter Viscosity and End-Use Quality
4. Significance of Wheat Flour Particle Size on Sponge Cake Baking Quality
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1. Predicting wheat flour quality for making Japanese sponge cake using flour pasting properties as measured by the Rapid Visco Analyzer;Cereal Chemistry;2024-05-10
2. Effect of Sour Cherry Seed Protein Concentrate Powder Addition on Some Quality Characteristics of Gluten-Free Baton Cakes;Akademik Gıda;2023-10-30
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