2026-04-22T22:09:48Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/524472023-05-23T07:02:32Zcom_10324_1166com_10324_931com_10324_894col_10324_1338

Guerra Oliveira, Priscila Belorio, Mayara Gómez Pallarés, Manuel 2022-03-15T09:24:41Z 2022-03-15T09:24:41Z 2022 International Journal of Food Science & Technology, 2022. 0950-5423 https://uvadoc.uva.es/handle/10324/52447 10.1111/ijfs.15577 International Journal of Food Science & Technology 1365-2621 Producción Científica Bread is one of the most wasted products in both industry and retail. This study analysed the use of bread flour of various particle sizes (1000 lm, 500 lm and 200 lm) in different percentages for sponge formulations (10% and 20%) and layer cakes (10%, 20% and 30%). Viscosity, microstructure and den- sity of batters, as well as specific volume, texture and colour of cakes were evaluated. The inclusion of bread flour change batter microstructure. Viscosity does not affect the sponge batters but it tends to increase in the layers, mostly in the case of finer flours. The specific volume is reduced in sponge cakes while hardness is generally increased, even with the lowest percentages of bread flour. In layers, this reduction in volume is only visible at the highest doses of flours below 500 microns with no changes in hardness. Junta de Castilla y León (project VA177P20) TRANSCOLAB FEDER-Interreg España-Portugal (project 0612_TRANS_CO_LAB_2_P) application/pdf eng Wiley info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ © 2022 The Authors Attribution-NonCommercial-NoDerivatives 4.0 Internacional Bread flour Food waste Layer cakes Sponge cake 31 Ciencias Agrarias 3309 Tecnología de Los Alimentos Wasted bread flour as a novel ingredient in cake making info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15577 SI