Características Físicas y Sensoriales de Pastel elaborado con Margarina, Aceite y su mezcla

Physical and sensory characteristics of three cakes made with different fats such as; margarine, oil and a margarine / oil mixture. The density of the dough, the loss of water in baking, the area of a slice and the organoleptic characteristics of smell, taste, texture, flavor and general acceptance...

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Detalles Bibliográficos
Autores principales: Vázquez-Chávez , L., Hernández -López, C.
Formato: Artículo
Lenguaje:spa
Publicado: Universidad Autónoma de Nuevo León 2023
Materias:
Acceso en línea:https://idcyta.uanl.mx/index.php/i/article/view/13
Descripción
Sumario:Physical and sensory characteristics of three cakes made with different fats such as; margarine, oil and a margarine / oil mixture. The density of the dough, the loss of water in baking, the area of a slice and the organoleptic characteristics of smell, taste, texture, flavor and general acceptance of the cake were evaluated. The use of oil in the preparation of cake increased, the density of the dough as well as the hardness and moisture of the cake, while the weight loss of the cake in baking decreased. The texture analysis showed that the different fats used in making cakes significantly affected the hardness, cohesiveness, rubberiness and chewiness of the cake. Sensory analysis showed no significant difference in preference between cake made with margarine and cake made with margarine / oil mixture.
Descripción Física:Revista Investigación y Desarrollo en Ciencia y Tecnología de Alimentos; Vol. 8 No. 1 (2023): Enero diciembre 2023; 62-67
Investigación y Desarrollo en Ciencia y Tecnología de Alimentos; Vol. 8 Núm. 1 (2023): Enero diciembre 2023; 62-67
2448-7503