How do different factors from farm to fork influence food structure, functionality and immunological activity?
Why does the prevalence of wheat-related disorders, e.g., celiac disease or allergies, increase within the population?
We analysed the effects of seven baking lipases on three different cake recipes in comparison to the traditional emulsifier DATEM. The greatest effects occurred in the eggless cake, whereas lipase reactions seemed to be inhibited in the yeast-based cake. For basic cake and pound cake, three lipases decreased batter density and stickiness and led to a liquefaction of the batter. This opens up many possibilities for application of lipases in cakes and other fine bakery goods. The full text is available here: doi: 10.1016/j.lwt.2023.114464
Stemler CD, Scherf KA. Lipases as cake batter improvers compared to a traditional emulsifier. LWT 2023; 174: 114464. doi: 10.1016/j.lwt.2023.114464
Xhaferaj M, Muskovics G, Schall E, Bugyi Z, Tömösközi S, Scherf KA. Characterization of rye flours and their potential as reference material for gluten analysis. Food Chemistry 2023; 408: 135148. doi: 10.1016/j.foodchem.2022.135148
Interested in studying Food Chemistry?
Do you want to know how foods are composed and how they react during, e.g., heating?
Do you want to ensure our foods are safe to consume?
Do you like doing analytical experiments in the laboratory?
Then studying Food Chemistry is the right choice for you!