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, sa.3, ss.953-964, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 78 Sayı: 3
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.jfoodeng.2005.11.034
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.953-964
  • Anahtar Kelimeler: high-ratio cake, cake batter, sugar-replacer, fat-replacer, polydextrose, WHEAT-STARCH GELATINIZATION, IMAGE-ANALYSIS, BAKING, SUCROSE, MODEL, TEXTURE, BATTER, STABILIZATION, SUBSTITUTION, EMULSIFIERS
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

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).