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

Kocer, Dilek; Hicsasmaz, Zeynep; Bayindirli, Alev; Katnas, Sinan

doi:10.1016/j.jfoodeng.2005.11.034

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

Atıf İçin Kopyala

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

JOURNAL OF FOOD ENGINEERING, cilt.78, sa.3, ss.953-964, 2007 (SCI-Expanded)

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
İstanbul Teknik Üniversitesi Adresli: Hayır

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).