Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Chiffon cake"'
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-17 (2024)
Abstract Soybean protein is of plant origin and is commonly appropriate for improving the processing characteristics of foods. This study aimed to explore a novel functional ingredient that contained soybean protein isolate (SPI) and blueberry anthoc
Externí odkaz:
https://doaj.org/article/cfaa3cdcc8724eee8263320f610e2cfc
Publikováno v:
Shipin yu jixie, Vol 40, Iss 1, Pp 152-157 (2024)
Objective: This study aimed to investigate the effect of Euglena gracilis on the quality and antioxidant activity of Chiffon cake and provide a reference for the application of E. gracilis in baked goods. Methods: E. gracilis powder (0.0%, 2.0%, 4.0%
Externí odkaz:
https://doaj.org/article/94364f461d3548f286c6414e10aa2b2c
Publikováno v:
Food Agricultural Sciences and Technology (FAST), Vol 9, Iss 2, Pp 66-78 (2023)
The flour made from green bananas contains a lot of resistant starch and can be used in the baking and confectionery sectors as a fiber source to create functional foods like functional cakes. The purpose of this study was to develop a formal chiffon
Externí odkaz:
https://doaj.org/article/ea0cf79001e1419fa60558385b86c62e
Publikováno v:
Shipin yu jixie, Vol 39, Iss 10, Pp 197-205,216 (2023)
Objective: This study aimed to provide a new direction for the application of protease restriction modification technique in corn protein. Methods: Corn glutelin was extracted from corn gluten meal. The response surface method was used to optimize th
Externí odkaz:
https://doaj.org/article/b1d7d87bd9db4c0ba63fa3f6dfb0ebab
Publikováno v:
Shipin yu jixie, Vol 38, Iss 8, Pp 182-187 (2022)
Objective: The yam powder was applicated and added in xylitol chiffon cake to investigate its effects on the quality of cake. Methods: In the process of preparing xylitol yam chiffon cake,the specific volume, relative density of batter, moisture cont
Externí odkaz:
https://doaj.org/article/2d2fb84a18bc463b8395fff5c602feb3
Publikováno v:
Teknobuga, Vol 10, Iss 2, Pp 150-158 (2022)
Dalam penelitian ini, kulit buah naga akan dijadikan tepung dan disubstitusikan kedalam adonan chiffon cakesebagai bentuk diversifikasi produk berbahan dasar tepung terigu dan upaya pemanfaatan limbah dari kulit buah naga..Dengan pensubstitusian tepu
Externí odkaz:
https://doaj.org/article/a2da5d22dc054330818de51bce7784bf
Autor:
Lulu LIU, Wenxuan CHEN, Xiaohui LIU, Shile LI, Zhihao XU, Hongbin CHEN, Zongping ZHENG, Baobei WANG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 19, Pp 76-83 (2022)
To improve nutritive value and quality of chiffon cake, Haematococcus pluvialis powder was added to chiffon cake in this study. Nutrients of H. pluvialis was determined by HPLC and GC-MS. Using automatic color difference meter and texture analyser to
Externí odkaz:
https://doaj.org/article/427bc04abed34310af0afd46cdeb1634
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Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 14, Pp 155-162 (2022)
The potato green tea sugar-free chiffon cake was made by using potato flour and green tea flour instead of some low gluten flour, and using xylitol instead of sugar in traditional chiffon cake. With texture characteristics, specific volumes and senso
Externí odkaz:
https://doaj.org/article/f19bf542e4fb40e2a70ee3bb27c88fad
Akademický článek
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