Improvement of eggless cake structure using ultrasonically treated whey protein

Improvement of eggless cake structure using ultrasonically treated whey protein

Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming and being mixed into batter for eggless cake baking. The improvement of batter and baked cake made using ultrasound treated whey protein were measured in terms of aeration, rheological and textural properties. B...

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Bibliographic Details
Main Authors: Tan, Mei Ching, Chin, Nyuk Ling, Yusof, Yus Aniza, Taip, Farah Saleena, Abdullah, Jaafar
Format: Article
Language:English
Published: Springer 2015
Online Access:http://psasir.upm.edu.my/id/eprint/37982/
http://psasir.upm.edu.my/id/eprint/37982/1/Improvement%20of%20eggless%20cake%20structure%20using%20ultrasonically%20treated%20whey%20protein.pdf

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