ArticleFood science & nutrition2025
Development of Rice Cake Fortified With Acorn Flour and Inulin Using Superheated Steam Technology: Analysis of Physicochemical, Structural, and Baking Properties.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Lipids ofFoods (Basel, Switzerland) · 2026Review
- Acorn Bread: The Synergy of Acorn Flour, Sustainability, and EU Organic Standards.Foods (Basel, Switzerland) · 2026Review
- Moisture-dependent modulation of powder, structural, pasting, and gel properties of whole acorn flour (Food chemistry: X · 2026Article
- Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory Properties.Food science & nutrition · 2025Article
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Authors and funding
7 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Steam injection, especially in a superheated state, increases the rate of heat transfer and improves the quality of the baked products. In this research, different baking methods (forced convention, superheated steam, and superheated steam-assisted) at different temperatures (140°C, 160°C, 180°C) were applied to produce a new formulated rice cake containing acorn flour and inulin. The findings revealed that the level of moisture inside the oven directly influences the volume of the cake. The cake prepared with supersaturated steam exhibited the lowest volume (67.86 cm
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