RT info:eu-repo/semantics/article
T1 Wasted bread flour as a novel ingredient in cake making
A1 Guerra Oliveira, Priscila
A1 Belorio, Mayara
A1 Gómez Pallarés, Manuel
K1 Bread flour
K1 Food waste
K1 Layer cakes
K1 Sponge cake
K1 31 Ciencias Agrarias
K1 3309 Tecnología de Los Alimentos
AB Bread is one of the most wasted products in both industry and retail. This study analysed the use ofbread flour of various particle sizes (1000 lm, 500 lm and 200 lm) in different percentages for spongeformulations (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 ofbread flour change batter microstructure. Viscosity does not affect the sponge batters but it tends toincrease in the layers, mostly in the case of finer flours. The specific volume is reduced in sponge cakeswhile hardness is generally increased, even with the lowest percentages of bread flour. In layers, thisreduction in volume is only visible at the highest doses of flours below 500 microns with no changes inhardness.
PB Wiley
SN 0950-5423
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/52447
UL https://uvadoc.uva.es/handle/10324/52447
LA eng
NO International Journal of Food Science & Technology, 2022.
NO Producción Científica
DS UVaDOC
RD 03-dic-2024