cake flour
Selected indexed studies
- Effect of sorghum flour properties on gluten-free sponge cake. (J Food Sci Technol, 2022) [PMID:35250065]
- The role and function of chlorine in the preparation of high-ratio cake flour. (CRC Crit Rev Food Sci Nutr, 1978) [PMID:31265]
- Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread. (Foods, 2023) [PMID:38231840]
_Worker-drafted node — pending editorial review._
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Sources
- Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties. (2021) pubmed
- Effect of sorghum flour properties on gluten-free sponge cake. (2022) pubmed
- The role and function of chlorine in the preparation of high-ratio cake flour. (1978) pubmed
- Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread. (2023) pubmed
- Safflower cake as an ingredient for a composite flour development towards a circular economy: extrusion versus conventional mixing. (2024) pubmed
- Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties. (2019) pubmed
- Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter. (2021) pubmed
- Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours. (2022) pubmed
- Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread. (2022) pubmed
- Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes. (2021) pubmed