International Journal of Horticulture and Food Science
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P-ISSN: 2663-1067, E-ISSN: 2663-1075
International Journal of Horticulture and Food Science
Printed Journal   |   Refereed Journal   |   Peer Reviewed Journal
International Journal of Horticulture and Food Science
2022, Vol. 4, Issue 2, Part C
Study on sugar-free cupcake

Rishabh Raj and Sury Pratap Singh

Cupcakes are small loaves baked in thin paper or plastic bowls. As with the best loaves, icing and decorating are optional. A typical gorgeous woman employs basic elements such as fat, carbohydrate and flour (Sorghum crushing and Wheat crush into fine grains). The recipe works well for layer loaf that may be used to make cupcakes. Typically, muffin tins with a non-stick surface composed of metal, silicon rubber, stoneware or another material are used to bake cupcakes. Muffin tins typically contain six cups. A typical cup has a diameter of 3 inches (76 mm) and can carry 4 ounces. Cupcake batter can be flavour-infused or have other ingredients like raisins, cherries and nuts included in. Wheat flour can be partially replaced by sorghum flour. Sorghum flour's particle size and shape frequently make baked goods like cakes and bread seem grittier. However, several non-gluten-free baked goods, such as flatbreads, cakes, muffins, cookies and biscuits have been produced using sorghum and wheat flour mixes. Gluten, non-starch polysaccharides and lipids are among the many different compounds found in wheat flour and they all have a significant influence on both the raw material's processability and the quality of the finished goods [15]. Large amounts of carbohydrate and other ingredients including proteins and lipids are present in wheat flour, which impacts the characteristics. Only (1% to 3%) of the wheat flour's overall composition is made up of lipids. Free and bound lipids are the two categories into which they may be divided [44].
Pages : 185-193 | 362 Views | 182 Downloads
How to cite this article:
Rishabh Raj, Sury Pratap Singh. Study on sugar-free cupcake. Int J Hortic Food Sci 2022;4(2):185-193. DOI: 10.33545/26631067.2022.v4.i2c.122
International Journal of Horticulture and Food Science
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