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Effect of polydextrose-substitution on the cell structure of the high-ratio cake system
Date
2003-01-01
Author
Hicsasmaz, Z
Yazgan, Y
Bozoglu, F
Katnas, Z
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This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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Effect of polydextrose-substitution on the cell structure of the high-ratio cake system was investigated in terms of the bubble size distribution and foam drainage time of the cake batter, and the cake height, true and bulk densities, porosity, cell size and shape distributions of the cake crumb. Sugar-replacement levels were 0%, 25%, 50%, 75%, and 100% of the sugar content of the conventional high-ratio cake formulation.
Subject Keywords
Food Science
URI
https://hdl.handle.net/11511/67769
Journal
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
DOI
https://doi.org/10.1016/s0023-6438(03)00038-0
Collections
Department of Food Engineering, Article