How Ingredient Ratios Affect Sweet Potato-Oat Dough and Steamed Cake Quality
Jim Crocker
7th May, 2024
Image Source: Natural Science News, 2024
Key Findings
- Researchers at Henan University developed a healthier steamed cake using sweet potato and oat flour
- Adding 20%-25% oat flour to sweet potato dough improved texture and nutritional quality
- The new cake maintained good taste and appeal, offering a nutritious alternative to traditional cakes
References
Main Study
1) Effects of component ratios on the properties of sweet potato-oat composite dough and the quality of its steamed cake.
Published 6th May, 2024
https://doi.org/10.1111/1750-3841.17081
Related Studies
2) Highly Nutritional Bread with Partial Replacement of Wheat by Amaranth and Orange Sweet Potato.
3) Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread.
4) Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread.