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, cilt.78, ss.953-964, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 78 Konu: 3
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.jfoodeng.2005.11.034
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Sayfa Sayıları: ss.953-964

Özet

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).