Concepedia

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, Manuel Gómez

Journal of Food Science and Technology · 2015 · 40 citations · 29 references

Open access

Concepts

AgricultureFood ScienceNutritional SciencesCereal ScienceFood EngineeringFood ProcessingCake AppearanceCake StructureCereal CropsFood ExtrusionFood TexturizationCake Mechanical IntegrityCake Mechanical PropertiesCake PuffinessFlour Quality AssessmentFlour Yield

References

29

Viscoelastic Properties of Polymers

John D. Ferry, H. S. Myers · Journal of The Electrochemical Society · 1961 · 13.5K citations

Natural Sciences, Materials Engineering, Materials Science +17

Viscoelastic Properties of Polymers

Watre Jones · Journal of Non-Newtonian Fluid Mechanics · 1981 · 11.2K citations

Natural Sciences, Materials Engineering, Materials Science +17

Evaluation of rice flour modified by extrusion cooking

Anastase Hagenimana, Tao Fang · Journal of Cereal Science · 2005 · 466 citations

Agriculture, Agricultural Engineering, Food Science +14

Ingredient functionality in batter type cake making

Edith Wilderjans, Annelies Luyts, Kristof Brijs et al. · Trends in Food Science & Technology · 2013 · 279 citations

Agriculture, Food Science, Food Chemistry +11

Cocoa fibre and its application as a fat replacer in chocolate muffins

S. Martínez-Cervera, Ana Salvador, Begoña Muguerza et al. · LWT · 2010 · 216 citations · Full text

Agriculture, Food Science, Nutritional Sciences +11