The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks

(1) Background: Adding white vinegar to the batter of a sponge cake without biological fermentation requires the effects of acidification on the batter to be checked, in particular concerning batter-to-crumb transition. (2) Methods: µDSC analyses were carried out on three batters formulated from flo...

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Detalles Bibliográficos
Autores principales: Chemin, Manon, Paurd, Olivier, Villaceque, Laure, Riaublanc, Alain, Le-Bail, Patricia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9570669/
https://www.ncbi.nlm.nih.gov/pubmed/36236001
http://dx.doi.org/10.3390/polym14194053

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9570669/
https://www.ncbi.nlm.nih.gov/pubmed/36236001
http://dx.doi.org/10.3390/polym14194053

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