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- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 433 - 433 (1page)
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Effect of substitution of eggs with hydroxypropylmethyl cellulose (HPMC) as an egg replacer and its influence on physical properties of cake batter and quality characteristics of egg-free layer cake were studied. Eggs are an essential ingredient to create structure, volume and texture in baked goods. But the baking industry is interested in finding cost-effective and healthful alternatives for eggs. HPMC, which makes strong gels at high temperature and enhances foam ability and foam stability when whipped like egg white, was used as an egg replacer. Characteristics of egg-free layer cake ... 전체 초록 보기
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