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


Kocer D., Hicsasmaz Z., Bayindirli A., Katnas S.

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

  • Publication Type: Article / Article
  • Volume: 78 Issue: 3
  • Publication Date: 2007
  • Doi Number: 10.1016/j.jfoodeng.2005.11.034
  • Title of Journal : JOURNAL OF FOOD ENGINEERING
  • Page Numbers: pp.953-964

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).