Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Sarah C. Pycarelle"'
Publikováno v:
Foods, Vol 10, Iss 1, p 107 (2021)
The main sponge cake ingredients are flour, sucrose, eggs and leavening agents. Exogenous lipids (e.g., monoacylglycerols) are often used to increase air–liquid interface stability in the batter. There is a consumer trend to avoid foods containing
Externí odkaz:
https://doaj.org/article/869487f847014229b3c9001686b2198e
Autor:
Sarah C. Pycarelle, Jan A. Delcour
Publikováno v:
Trends in Food Science & Technology. 114:158-166
Background Sponge cakes (SCs) are made from wheat flour, sugar, eggs, leavening agents and optionally exogenous lipid additives (e.g. monoacylglycerols). Such additives facilitate aeration during batter mixing, provide gas cell stability after mixing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b31f55ab8aef18ce475591c699aeba80
https://doi.org/10.1016/j.tifs.2021.05.015
https://doi.org/10.1016/j.tifs.2021.05.015
Publikováno v:
Food research international (Ottawa, Ont.). 140
The impact of free wheat flour lipids on air-liquid interface stability during sponge cake making was investigated. Therefore, the molecular population at the air-liquid interface in batters prepared with flour of which part of the lipids had been ei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff03da43a757283e7bb6c3930655d444
https://pubmed.ncbi.nlm.nih.gov/33648239
https://pubmed.ncbi.nlm.nih.gov/33648239
Publikováno v:
Food research international (Ottawa, Ont.). 137
While it is well established that using exogenous lipids (ELs) such as monoacylglycerols and polyglycerolesters of fatty acids improves gas cell incorporation and stability in sponge cake batter (SCB) and allows producing sponge cakes (SCs) with very
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c91ca504179cadbfb3694ad30b5d43fb
https://pubmed.ncbi.nlm.nih.gov/33233174
https://pubmed.ncbi.nlm.nih.gov/33233174
Publikováno v:
Carbohydrate Polymers. 165:229-237
Certain lipophilic components can be inserted very efficiently as guest molecule in the existing single helical amylose cavities in VH-type crystalline granular cold-water swelling starch (GCWSS). In the present study, ascorbyl palmitate (AscP) was u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85128d2fae61ef193467d988f1a336e8
https://doi.org/10.1016/j.carbpol.2017.02.054
https://doi.org/10.1016/j.carbpol.2017.02.054
Publikováno v:
Food Hydrocolloids. 101:105548
The presence of protein and lipid from wheat flour and eggs at the air-liquid interface (ALI) in sponge cake batter has been studied through a foaming protocol. Sponge cake batter was either prepared from flour, sugar, eggs and leavening agents only
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::139ca18a70ef2eb9beab41387d28db9d
https://doi.org/10.1016/j.foodhyd.2019.105548
https://doi.org/10.1016/j.foodhyd.2019.105548
Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake
Autor:
Geertrui Bosmans, Sarah C. Pycarelle, Jan A. Delcour, Ingrid Van Haesendonck, Kevin L.J. Winnen, Bram Pareyt, Kristof Brijs
Publikováno v:
Food chemistry. 271
The functionality of wheat flour lipids in sponge cakes prepared from flour, sugar, eggs and leavening agents only was investigated by altering their location or content in flour. Hexane (hex) or the more polar hexane:isopropanol (3:2 v/v) (hex:isopr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3f4b9a6aee4b820894f48164b5d89de
https://pubmed.ncbi.nlm.nih.gov/30236694
https://pubmed.ncbi.nlm.nih.gov/30236694