Effect of polydextrose-substitution on the cell structure of the high-ratio cake system

Hicsasmaz, Z
Yazgan, Y
Bozoglu, F
Katnas, Z
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.


Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer
KOÇER, Dilek; HİCŞAŞMAZ, Zeynep; Bayındırlı, Alev; KATNAŞ, Sinan (Elsevier BV, 2007-02-01)
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).
Effects of Bentonite Combinations and Gelatin on the Rheological Behaviour of Bentonite – Apple Juice Dispersions
Dik, Tunay; Özilgen, Mustafa (Elsevier BV, 1996-11)
Rheological behaviour of bentonite – apple juice suspensions were experimentally determined at 25°C, within the shear rate range of 4.3 to 43.1 s−1with 0.90, 1.33 and 2.66 g/L bentonite mixtures and 0 to 0.25 g/L (on dry basis) gelatin concentrations. The mixtures consisted of 100%, 80%, 60%, 40% 20% and 0% Ca-bentonite and balance Na-bentonite combinations. The experimental data were described with the power law as τ =Kγ.1.56. The consistency index was related to the calcium, sodium and gelatin concentrati...
SUMER, A; ESIN, A (Elsevier BV, 1992-01-01)
A general dynamic mathematical model was developed to predict the effect of can arrangement geometry on temperature distribution within cans in still retorts. For this purpose, the temperature variation in the cans was recorded for various can arrangements. Also, the influence of the physical properties of the material and the mechanism of heat transfer for heat penetration were studied. Experiments were carried out with water, peas in brine and tomato paste in no. 3 cans in an experimental vertical stil...
Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake
Uysal, Reyhan Selin; Şümnü, Servet Gülüm; Boyaci, Ismail Hakki (Wiley, 2019-04-01)
The aim of the present study is to investigate the effects of heat-treated liquid whole egg (LWE) on cake batter rheology (shear rate-viscosity and shear rate-shear stress) and quality characteristics (moisture loss, color, porosity, texture, and specific volume) of baked cakes. LWE was pasteurized at different levels which were 60-68 degrees C for 2 and 5 min. Cake batter and baked cakes were prepared using both untreated and treated LWE, and rheological properties and quality characteristics were measured...
Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes
Yıldız, Eda; Şümnü, Servet Gülüm; Şahin, Serpil (Codon Publications, 2018-01-01)
The main objective of the study is to determine the effects of buckwheat flour concentration and different gum types (xanthan, guar gum) or proteins (soy protein and whey protein) on rheological properties of gluten-free cake batters and physical properties of cakes (weight loss, porosity, specific volume, hardness and macro structure). Gum containing batters exhibited higher apparent viscosities. More uniform distribution of gas cells were observed in whey protein containing samples compared to other batte...
Citation Formats
Z. Hicsasmaz, Y. Yazgan, F. Bozoglu, and Z. Katnas, “Effect of polydextrose-substitution on the cell structure of the high-ratio cake system,” LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, pp. 441–450, 2003, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/67769.