Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology

Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology

Effects of partial replacement of wheat flour with corn flour (2.93-17.07%) blended with xanthan gum (0.1172-0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM). The significant regression models (P ≤ 0.05) were e...

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Bibliographic Details
Main Authors: Na XIAN, Guohua HU
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2018-08-01
Series:Czech Journal of Food Sciences
Subjects:
cake
maizena
optimisation
rsm
wheat flour
xanthan
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201804-0011_effects-of-xanthan-gum-and-corn-flour-on-the-quality-of-sponge-cake-using-response-surface-methodology.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201804-0011_effects-of-xanthan-gum-and-corn-flour-on-the-quality-of-sponge-cake-using-response-surface-methodology.php

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