LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, vol.36, no.4, pp.441-450, 2003 (Journal Indexed in SCI)
Article / Article
Title of Journal :
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
high-ratio cake, cake batter, sugar-replacer, polydextrose, image analysis, IMAGE-ANALYSIS, PORE STRUCTURE, TEXTURE, SUCROSE
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.