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Improvement of cake baking properties by lipases compared to a traditional emulsifier
Lipases are commonly used as clean-label improvers for bread. However, their potential use in cakes with different formulations remains unknown. The aim was to analyze the effects of seven baking lipases on three different cake formulations (an eggless cake, a pound cake with eggs and a yeast-based...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532760/ https://www.ncbi.nlm.nih.gov/pubmed/36211741 http://dx.doi.org/10.1016/j.fochx.2022.100442 |