Concepedia

Cake Puffiness

Cake Puffiness is a cake appearance metric that quantifies the degree of volumetric expansion and air incorporation in a cake's crumb structure, distinguishing it from other visual or textural attributes by specifically measuring leavening efficacy and internal gas retention during baking.

6

Publications

221

Citations

19

Authors

7

Institutions

Publications per year

2017–2026

1

Parents

Publications

6

Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties

Julia Rodríguez‐García, Ana Salvador, Isabel Hernando · Food and Bioprocess Technology · 2013 · 110 citations · Full text

, , +12

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

Laura Román, I.M. García de Santos, Mario M. Martínez et al. · Journal of Food Science and Technology · 2015 · 40 citations · Full text

, , +13

The Quality Characteristics of Sponge Cake Containing a Functional and Natural Product(1. Mulberry Leaf Powder)

최길용, 배종호, 한갑조 · Journal of the East Asian Society of Dietary Life · 2007 · 22 citations

, , +16

Psyllium as a Fat Replacer in Layer Cakes: Batter Characteristics and Cake Quality

Mayara Belorio, Marta Sahagún, Manuel Gómez · Food and Bioprocess Technology · 2019 · 22 citations

, , +12

Characterization and functionality of alcohol insoluble solids from tomato pomace as fat substitute in low fat cake

Mohammad Namir, Abdul Rahman Suleiman, Mohamed Fawzy Ramadan · Journal of Food Measurement & Characterization · 2015 · 17 citations

, , +13

1–5 of 6

Authors

19

  1. MG
    Manuel Gómez

    Universidad de Valladolid, Spain

    2 publications · 62 citations

    2

    h-index

  2. 한갑
    한갑조

    1 publications · 22 citations

    1

    h-index

  3. IG
    I.M. García de Santos

    Universidad de Valladolid, Spain

    1 publications · 40 citations

    1

    h-index

  4. MB
    Mayara Belorio

    Universidad de Valladolid, Spain

    1 publications · 22 citations

    1

    h-index

  5. AS
    Ana Salvador

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    1 publications · 110 citations

    1

    h-index

1–5 of 19

Institutions

7

  1. Universidad de Valladolid

    Valladolid, Spain

    2 h-index

    7 publications

    226 citations

  2. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    1 h-index

    1 publications

    110 citations

  3. Umm al-Qura University

    Makkah al Mukarramah, Saudi Arabia

    1 h-index

    1 publications

    17 citations

  4. Universitat Politècnica de València

    Valencia, Spain

    1 h-index

    2 publications

    220 citations

  5. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    1 h-index

    1 publications

    110 citations

  6. University of Missouri

    Columbia, United States

    1 h-index

    4 publications

    40 citations

  7. Zagazig University

    Zagazig, Egypt

    1 h-index

    3 publications

    51 citations

1–7 of 7

Venues

  1. Food and Bioprocess Technology

    2 publications · 132 citations

    2

    h-index

  2. 1

    h-index

  3. Journal of Food Science and Technology

    1 publications · 40 citations

    1

    h-index

  4. Journal of Food Science

    JFS · 1 publications · 10 citations

    1

    h-index

  5. 1

    h-index

1–5