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Nano-encapsulation Efficiency of Lemon and Orange Peels Extracts on Cake Shelf Life
Lemon and Orange Peels Extracts Cake Shelf Life
2016/6/2
Bioactive compounds of citrus fruit (Citrus unshiu) by-product such as orange and lemon peels extract were investigated. Antioxidant activity of orange and lemon peels extract were compared with BHT a...
Funcionality of several cake ingredients: A comprehensive approach
fat replacement inulin physical properties structure
2014/2/24
The roles of some cake ingredients – oil, a leavening agent, and inulin – in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an...
Supercritical Fluid Extraction of Palm Kernel Oil from Palm Kernel Cake
Palm Kernel Cake Palm Kernel Oil
2016/6/1
Supercritical fluid carbon dioxide (SC-CO2) at pressure 19.8 MPa and temperature 51°C with different amount of ethanol (0-100 mL) was studied the extraction of palm kernel oil from palm kernel cake. T...
The aim of this study was to produce low calorie cake, by replacing Fat or sugar or fat and sugar together (fat-sugar) in cake with different levels (0, 25, 50 and 75%) of artichoke (as fat replacer),...
Effect of Supplementation of Malted Ragi Flour on the Nutritional and Sensorial Quality Characteristics of Cake
Cake Eleusine Coracana Indaf-15 malted ragi flour
2010/9/29
Cake is one of the most popular bakery product. Generally it is prepared from refined wheat flour and is a rich source of protein, fat and carbohydrates but limiting in minerals and dietary fibres. Ma...
Suppressive Effects of the Extract from Sake Cake on Chemical Mutagen-Induced SOS Response in Salmonella typhimurium
sake cake SOS response suppression
2009/6/18
The suppressive effects of the extract from sake cake on the SOS response of Salmonella typhimurium TA 1535/pSK1002 induced by AF-2, 4NQO, Trp-P-1, Trp-P-2, IQ and MeIQx were investigated for the purp...
Effect of Flour Changes Due to Storage on Kasutera Cake Volume
stored wheat flour Kasutera cake volume flour changes
2009/5/20
Four kinds of soft wheat flours, Takaragasa gold, Furian, Tokutakaragasa and Aokoma (protein 9.06, 9.30, 9.69 and 10.17%, respectively), which were commercially used for sugar- and protein-rich Kasute...
Effects of Protein Isolate from Hyacinth Beans (Lablab purpureus (L.) Sweet) Seeds on Cake Characteristics
cake improver hyacinth bean protein isolate
2009/5/8
Effects of protein isolate prepared from hyacinth bean (Lablab purpureus (L.) Sweet) seeds on cake characteristics were studied. The addition of up to 1% of the protein isolate from hyacinth bean seed...
Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour
Kasutera cake baking dry-heated wheat flour hydrophobicity
2010/2/3
A soft wheat flour, Tokutakaragasa (protein 9.69 %), was dry-heated at 120°C for 10, 20, 30, 60, and 120 minutes, and baked into Kasutera cakes (Japanese sponge cakes). The volume of Kasutera cake inc...
Effects of Protein Isolate from Hyacinth Beans（Lablab purpureus（L.）Sweet）Seeds on Cake Characteristics
cake improver hyacinth bean protein isolate
2010/2/3
Effects of protein isolate prepared from hyacinth bean (Lablab purpureus (L.) Sweet) seeds on cake characteristics were studied. The addition of up to 1% of the protein isolate from hyacinth bean seed...
Evaluation of Hardness of Waxy Rice Cake Based on the Amylopectin Chain-length Distribution
glutinous rice waxy rice chain-length distribution amylopectin hardness
2008/4/20
Waxy rice is used for staple and processed foods, and for its effective breeding an evaluation/selection index has been required. Here, the chain-length distribution of amylopectin from japonica waxy ...
Effect of Starch Properties on the Extent of Breakage of Non-Glutinous Dried Rice Cake
breakage of dried rice cake α-amylase degradation of starch
2010/11/23
This study was conducted to determine the reason why dried rice cakes for non-glutinous rice crackers (Senbei) often break in the production process. Breakage after drying at 40°C for 12 h was found t...
Characterization of Factors Affecting Properties of Rice Cake and Its Structure
amylography degree of dispersion DSC
2010/11/22
In the manufacturing process, the relationship between the expansibility of glutinous rice crackers and the properties of gelatinized and retrograded rice flour gel (rice cake) has not been fully clar...
Characterization of Viscoelastic Properties of Rice Cake
rice starch gel viscoelastic property
2010/11/22
It is highly important to rheologically characterize the factors and structures of gelatinized rice flour gel (rice cake) to control both the qualities of the final products (rice cracker) and the man...