JOURNAL OF FOOD ENGINEERING, vol.78, no.3, pp.953-964, 2007 (SCI-Expanded)
Article / Article
JOURNAL OF FOOD ENGINEERING
Science Citation Index Expanded (SCI-EXPANDED), Scopus
high-ratio cake, cake batter, sugar-replacer, fat-replacer, polydextrose, WHEAT-STARCH GELATINIZATION, IMAGE-ANALYSIS, BAKING, SUCROSE, MODEL, TEXTURE, BATTER, STABILIZATION, SUBSTITUTION, EMULSIFIERS
Middle East Technical University Affiliated:
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).