Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters

Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters

Sponge cakes containing total substitution of whole egg with egg yolk had the largest volume, best texture, highest moisture, colour and flavour compared with all other cakes. Cakes made with total substitution of other proteins had smaller volumes than the control, while those made with egg white h...

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Bibliographic Details
Main Authors: Mohamed, Suhaila, Md Lajis, Siti Mawar, Abdul Hamid, Norhashimah
Format: Article
Language:English
Published: Wiley 1995
Online Access:http://psasir.upm.edu.my/id/eprint/39548/
http://psasir.upm.edu.my/id/eprint/39548/1/Effects%20of%20protein%20from%20different%20sources%20on%20the%20characteristics%20of%20sponge%20cakes%2C%20rice%20cakes%20%28apam%29%2C%20doughnuts%20and%20frying%20batters.pdf

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