Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake

Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour and sensory properties were evaluated. All samples containing whey protein conce...

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Detalles Bibliográficos
Autores principales: Maravić, Nikola, Škrobot, Dubravka, Dapčević-Hadnađev, Tamara, Pajin, Biljana, Tomić, Jelena, Hadnađev, Miroslav
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323716/
https://www.ncbi.nlm.nih.gov/pubmed/35885235
http://dx.doi.org/10.3390/foods11141992

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323716/
https://www.ncbi.nlm.nih.gov/pubmed/35885235
http://dx.doi.org/10.3390/foods11141992

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