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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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

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, vol. 36, no. 4, pp. 441–450, 2003, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/67769.