2026-04-27T12:56:18Zhttps://uvadoc.uva.es/oai/request

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

00925njm 22002777a 4500 dc Guerra Oliveira, Priscila author Belorio, Mayara author Gómez Pallarés, Manuel author 2022 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. 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 Wasted bread flour as a novel ingredient in cake making