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


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

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, cilt.36, sa.4, ss.441-450, 2003 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 36 Konu: 4
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1016/s0023-6438(03)00038-0
  • Dergi Adı: LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.441-450

Özet

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.