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http://hdl.handle.net/10261/333040
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Diez-Sánchez, Elena | - |
dc.contributor.author | Llorca, Empar | - |
dc.contributor.author | Tárrega, Amparo | - |
dc.contributor.author | Fiszman, Susana | - |
dc.contributor.author | Hernando, Isabel | - |
dc.date.accessioned | 2023-08-10T10:20:03Z | - |
dc.date.available | 2023-08-10T10:20:03Z | - |
dc.date.issued | 2020-06 | - |
dc.identifier | doi: 10.1016/j.lwt.2020.109378 | - |
dc.identifier | issn: 0023-6438 | - |
dc.identifier.citation | LWT - Food Science and Tecnology 127: 109378 (2020) | - |
dc.identifier.uri | http://hdl.handle.net/10261/333040 | - |
dc.description.abstract | Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems affecting texture and sensory properties. We hypothesised that the use of different chemical leavening agents can counteract the negative effects of pomace addition improving the quality of the final product. Citric acid, sodium acid pyrophosphate, and glucono-δ-lactone were used as leavening agents in combination with sodium bicarbonate (encapsulated and free). A micro-baking simulation showed the expansion of the bubbles in the batter. In the cakes, the structure, texture, colour and sensory profile were studied. Cakes prepared with pyrophosphate (regardless bicarbonate type) and glucono-δ-lactone (plus free bicarbonate) incorporated more air, which led to bigger gas cells and a softer instrumental texture. These cakes were perceived as brittle and spongy. All the formulations were acceptable according to an untrained sensory panel. | - |
dc.description.sponsorship | The authors are grateful to Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-Spain) for financial support through the BERRYPOM – Adding value to fruit processing waste: innovative ways to incorporate fibres from berry pomace in baked and extruded cereal-based foods project included in the ERA-NET – SUSFOOD programme. They would also like to thank Phillip John Bentley for his assistance in correcting the manuscript's English. They would also like to thank Phillip John Bentley for his assistance in correcting the manuscript's English. | - |
dc.language | eng | - |
dc.publisher | Elsevier | - |
dc.rights | closedAccess | - |
dc.subject | Leavening agent | - |
dc.subject | Structure | - |
dc.subject | By-product | - |
dc.subject | Flash profile | - |
dc.subject | Bakery products | - |
dc.title | Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace | - |
dc.type | artículo | - |
dc.identifier.doi | 10.1016/j.lwt.2020.109378 | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.lwt.2020.109378 | - |
dc.date.updated | 2023-08-10T10:20:03Z | - |
dc.contributor.funder | CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) | - |
dc.relation.csic | Sí | - |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.grantfulltext | none | - |
item.fulltext | No Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.cerifentitytype | Publications | - |
item.openairetype | artículo | - |
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