Evaluation of gluten-free layer cake quality made with okara flour

In order to add value and develop alternatives for the use of okara, a by-product from the soy processing, this study examined the incorporation of 10 and 20% okara flour (OF) and its particle sizes effects (200, 500 and 1000 µm) on the characteristics of gluten-free layer cakes. Batter density and...

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Veröffentlicht in:	Journal of food measurement & characterization 2020-06, Vol.14 (3), p.1614-1622
Hauptverfasser:	Ostermann-Porcel, M. V., Rinaldoni, A. N., Campderrós, M. E., Gómez, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptability Cakes Chemistry Chemistry and Materials Science Chemistry/Food Science Color Density Engineering Flour Food Science Gluten Okara Original Paper Physical characteristics Physical properties Specific volume Substitutes Texture Viscosity Weight loss
Online-Zugang:	Volltext
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