Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredients-Reference-Cited by-同舟云学术

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Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredients

Published:2020-01 Issue: Volume:59 Page:102235
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Milner Laura,Kerry Joseph P.,O'Sullivan Maurice G.,Gallagher Eimear

Funder

Department of Agriculture, Food and the Marine

Food Institutional Research Measure

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference37 articles.

1. Influence of substituting water with ultrafiltered milk permeate on dough properties and baking quality of white pan bread;Al-Eid;Journal of Cereal Science,1999

2. Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking;Baeva;Nahrung-Food,2003

3. Food applications for whey permeate;Burrington,2005

4. Effect of sucrose addition and heat treatment on egg albumen protein gelation;Christ;Journal of Food Science,2005

5. Batter characteristics and quality of cakes made with wheat-oats flour blends;De La Hera;Journal of Food Quality,2013

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