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

Date

2007-02-01

Author

KOÇER, Dilek
HİCŞAŞMAZ, Zeynep
Bayındırlı, Alev
KATNAŞ, Sinan

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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).

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/48271

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/j.jfoodeng.2005.11.034

Collections

Department of Food Engineering, Article

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Citation Formats

D. KOÇER, Z. HİCŞAŞMAZ, A. Bayındırlı, and S. KATNAŞ, “Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer,” JOURNAL OF FOOD ENGINEERING, pp. 953–964, 2007, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48271.