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

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

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, vol.36, no.4, pp.441-450, 2003 (SCI-Expanded)

• Publication Type: Article / Article
• Volume: 36 Issue: 4
• Publication Date: 2003
• Doi Number: 10.1016/s0023-6438(03)00038-0
• Journal Name: LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Page Numbers: pp.441-450
• Keywords: high-ratio cake, cake batter, sugar-replacer, polydextrose, image analysis, IMAGE-ANALYSIS, PORE STRUCTURE, TEXTURE, SUCROSE
• Middle East Technical University Affiliated: No

Abstract

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.