pound cake
Selected indexed studies
- Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application. (Foods, 2024) [PMID:38254593]
- Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis. (Foods, 2022) [PMID:36010482]
- Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties. (Acta Sci Pol Technol Aliment, 2021) [PMID:33449521]
_Worker-drafted node — pending editorial review._
Connections
pound cake helps
Sources
- Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application. (2024) pubmed
- Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis. (2022) pubmed
- Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties. (2021) pubmed
- Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation. (2023) pubmed
- Custard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake. (2021) pubmed
- Pulmonary mediastinal actinomycosis with "pound cake sign" on magnetic resonance imaging mimicking an infiltrative malignant tumor: A case report. (2024) pubmed
- Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties. (2023) pubmed
- Improvement of cake baking properties by lipases compared to a traditional emulsifier. (2022) pubmed
- Decoupling texture from nutritional composition in sugar and fat reduced pound cake: A physico-chemical approach to bakery formulations. (2025) pubmed
- In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake. (2007) pubmed