Significance of Wheat Flour Particle Size on Sponge Cake Baking Quality
ABSTRACT We evaluated the effect and magnitude of flour particle size on sponge cake (SC) baking quality. Two different sets of wheat flours, including flours of reduced particle size obtained by regrinding and flour fractions of different particle size separated by sieving, were tested for batter p...
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| Veröffentlicht in: | Cereal chemistry 2013-03, Vol.90 (2), p.150-156 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | ABSTRACT
We evaluated the effect and magnitude of flour particle size on sponge cake (SC) baking quality. Two different sets of wheat flours, including flours of reduced particle size obtained by regrinding and flour fractions of different particle size separated by sieving, were tested for batter properties and SC baking quality. The proportion of small particles ( |
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| ISSN: | 0009-0352 1943-3638 |
| DOI: | 10.1094/CCHEM-07-12-0088-R |