Figure 5.
X-ray microtomography images of different cake batters. The names of the batters are shown on the top of each image. Shortening AACC and MAG oleofoam AACC batters were prepared using the AACC method, and the rest of the batters were prepared using the new lab-developed method. MAG, monoacylglycerols; PPC, pea protein concentrate-stabilized foam; FPC, faba bean protein concentrate-stabilized foam.