Many varieties of soft wheat in China cannot fully satisfy the requirements of making high-quality cakes due to their undesirable protein properties, which leads to shortages of high-quality soft wheat flour. Therefore, a modification of soft wheat p...
In most soft wheat products such as cakes, baking powder (BP) plays an important role in achieving the desired product volume through batter aeration by the release of CO2 during baking. However, the optimization of a blend of constituents in BP is m...
Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake. The effects of soy protein isolate (SPI) (0%, 10%, 15%) and Ovalette (0%, 3.5%, 7%)...
Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour and sensory properties w...
This study aimed to determine the effect of lactic acid fermentation with Lactiplantibacillus plantarum on the bioactive compound composition and fatty acid profile of black cumin, camelina, milk thistle, and evening primrose cakes, as well as to eva...
This study investigated the physicochemical and rheological properties of floury rice powder (FRP) with different particle sizes and their effects on the quality characteristics of gluten-free butter sponge cake. Soft rice grain (Baromi2 variety) was...
The aim of this study was to investigate the im pact of incorporating flaxseed cake into wheat muffins on the levels of selected nutritional and bioactive compounds, specifically total polyphenols, phenolic acids, flavonols, and flavonoids. The influ...
This study evaluates the use of chickpea aquafaba (CA)-based emulsions as a potential substitute for palm oil (PO), using pound cake as a case study. The CA was characterized in terms of pH (6.38 ± 0.01), density (1.02 g mL−1 ± 0....
The aim of this study was to evaluate selected parameters during storage of wheat bread enriched with hazelnut oil cake (HOC) or walnut oil cake (WOC) at levels of 5%, 10%, and 15%. Bread volume and specific volume, chemical composition, crumb moistu...
The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the c...
This study investigated the effects of superheated steam (SS) treatment on the physicochemical properties of rice flour and the subsequent impact on rice cake quality. The SS-180 resulted in higher final viscosity and significantly increased pasting...
This study aimed to investigate and optimize the quality and sensory properties of baked products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold flowers produced via hydroponic methods using LED lights were used as a funct...
Replacing eggs without influencing pound cakes’ texture, appearance, and taste is challenging. Ovalbumin, the major protein in egg white, contributes to the structures of cakes by providing SH Groups that form a firm gel during baking. However,...
A new honeycomb production process was proposed with both filter cake (from hydrothermal treatment of metatitanic acid) and industrial titanium dioxide as Ti sources. The strength of the obtained pilot product was comparable with the current industri...
To investigate the impact of micro-crushing technology on rice flour characteristics and its enhancement of rice cake quality, resting angle, slip angle, solubility, water-holding capacity, emulsification, oil absorption, gelatinization, and baking q...
The tea root system plays a key role in the uptake of nutrients and water from the soil. The effect of integrated fertilizers (Control (CK) (no fertilizers), 100% NPK, 100% NPK withbiochar (NPK + B), 50% NPK with 50% rapeseed cake (NPK + RC), and 100...
As global energy demand has increased, bioenergy has emerged as a viable option for reducing greenhouse gas emissions. This study focuses on using waste materials from the sugar industry, such as sugarcane straw, bagasse, and filter cake, to compress...
The minerals calcium carbonate and talc were filtered under various conditions of filtrate flow rate and suspension concentration, using constant rate conditions with the aid of a peristaltic pump to draw the filtrate. Cake concentrations of between...
Rapeseed cake biochar was produced by pyrolysis at 973.15 K for 2 h, in anoxic conditions. Porous structure, specific surface area and die composition of waste rapeseed cake were studied. The specific surface area of rapeseed cake biochar was 166.99...
Corn glutelin hydrolysate (CGH) was prepared by alkaline protease hydrolysis of corn glutelin and further modified by histidine (His) and tryptophan (Trp) through the Plastein reaction, obtaining His-fortified CGH (His-CGH) and Trp-fortified CGH (Trp...
Carrots are gaining attention due to their health effects, high yield, low cost, and bright color in food processing. This study analyzed the impact of carrot whole flour (CWF) on steamed cake quality. The effects of CWF and its active ingredients, c...
As oil and gas exploration gradually advances into deep waters, the combined effects of various types of gas kick and the accurate calculation of the gas-kick volume have gained increasing attention. This study focused on gas kicks from permeable gas...
In this study, the microstructural evolution of a non-reactive porous model food (sponge cake) during freezing was investigated. Sponge cake samples were frozen at two different rates: slow freezing (0.3 °C min−1) and fast freezing (17.2 &d...
In recent years, plant-derived food proteins have gained increasing attention due to their economic, ecological, and health benefits. This study aimed to enhance the functional properties of potato protein isolate (PPI) through enzymatic hydrolysis w...
The coffee supply chain generates over 10 million tons of waste annually, with 70% comprising the fruit pulp and skin. This study investigates using coffee cherry flour from fresh coffee husk as an alternative ingredient in pastries with baking powde...
Aquafaba, a legume cooking water typically discarded as waste, represents a sustainable and plant-based protein source with promising functional applications. In this study, aquafaba hydrolysates were produced by enzymatic treatment with flavourzyme...
Sulfonated kenaf seed cake (SO3H-KSC) catalyst, was synthesized to aid biodiesel production from palm fatty acid distillate (PFAD). It was chemically activated with phosphoric acid for an impregnation period of 24 h in order to enhance the porosity a...
The food industry generates a great amount of food waste and by-products, which in many cases are not fully valorized. Press cakes, deriving from oilseeds extraction, represent interesting co-products due to their nutritional value, high biopolymers...
The manner in which membrane-fouling experiments are conducted and how fouling performance data are represented have a strong impact on both how the data are interpreted and on the conclusions that may be drawn. We provide a couple of examples to pro...
A silicon dioxide/polytetrafluoroethylene/polyethyleneimine/polyphenylene sulfide (SiO2/PTFE/PEI/PPS) composite filter medium with three-dimensional network structures was fabricated by using PPS nonwoven as the substrate which was widely employed as...
This study investigated the continuous and pulsed backflush cleaning of woven fabrics that act as filter media in the food and beverage industry. Especially in breweries, they are commonly used in mash filters to separate solid spent grains from liqu...
The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and...
The dewatering process reduces the water quantity in sludge, allowing the decrease in its volume, which facilitates its storage, transport, stabilization, and improves the post-treatment efficiency. Chemical polymers including aluminum sulphate and p...
This study explores the production and valorization of hemp seed cake protein concentrate (HPC) as a functional ingredient to enhance the nutritional quality and sensory attributes of choux pastry products, specifically éclairs. By integrating...