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Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer

2007-02-01
KOÇER, Dilek
HİCŞAŞMAZ, Zeynep
Bayındırlı, Alev
KATNAŞ, Sinan
Effect of polydextrose-substitution on the high-ratio cake was investigated in terms of the cake batter structure (emulsion drainage time, average bubble size, size distribution and uniformity), and expansion characteristics of the cake (cake height, average pore size and shape factor, size uniformity, size and shape distribution).