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. 2022 Sep 17;11(18):2887. doi: 10.3390/foods11182887

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Texture analysis of different cakes measured 24 h after baking at room temperature: (a) hardness, (b) springiness, (c) cohesiveness, and (d) chewiness of cakes prepared using various fats with either AACC or the new lab-developed method. AACC method: Shortening-AACC, MAG oleofoam-AACC. The new lab-developed method: canola oil, shortening oleofoam, 3%MAG oleofoam, 3%MAG+PPC oleofoam, and 3%MAG+FPC oleofoam. MAG, monoacylglycerols; PPC, pea protein concentrate-stabilized foam; FPC, faba bean protein concentrate-stabilized foam.

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