A model approach to starch and protein functionality in a pound cake system

@inproceedings{Wilderjans2010AMA,
  title={A model approach to starch and protein functionality in a pound cake system},
  author={Edith Wilderjans and Annelies Luyts and Hans Goesaert and Kristof Brijs and Jan A Delcour},
  year={2010}
}
Abstract Different modified wheat starches were used in a model pound cake recipe. The properties of the starches were linked to differences in batter viscosity, cake height and protein extractability during baking, collapse during cooling and final cake quality. The impact of incorporation of 30% cross-linked (CL) starches on batter properties during baking was much smaller than that of incorporation of the same level of hydroxypropylated (HP) starches. Incorporation of HP starches with… CONTINUE READING

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