Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer

KOÇER D., HİCŞAŞMAZ Z., BAYINDIRLI A., KATNAŞ S.

JOURNAL OF FOOD ENGINEERING, vol.78, no.3, pp.953-964, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 78 Issue: 3
  • Publication Date: 2007
  • Doi Number: 10.1016/j.jfoodeng.2005.11.034
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.953-964
  • Keywords: 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: Yes

Abstract

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).