Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer-Reference-Cited by-同舟云学术

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

Published:2007-02 Issue:3 Volume:78 Page:953-964
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Kocer Dilek,Hicsasmaz Zeynep,Bayindirli Alev,Katnas Sinan

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Correlation of extrudate infusibility with bulk properties using image analysis;Barrett;Journal of Food Science,1990

2. Wheat starch gelatinization in sugar solutions I. Sucrose: microscopy and viscosity effects;Bean;Cereal Chemistry,1978

3. Wheat starch gelatinization in sugar solutions II. Fructose, glucose, and sucrose: Cake performance;Bean;Cereal Chemistry,1978

4. The stabilization of air in cake batters- the role of fat;Brooker;Food Structure,1993

5. The stabilization of air in foods containing fat – a review;Brooker;Food Structure,1993

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