Cake Baking with Alternative Carbohydrates for Potential Sucrose Replacement. I. Functionality of Small Sugars and Their Effects on High-Ratio Cake-Baking Performance-Reference-Cited by-同舟云学术

Cake Baking with Alternative Carbohydrates for Potential Sucrose Replacement. I. Functionality of Small Sugars and Their Effects on High-Ratio Cake-Baking Performance

Published:2016-11 Issue:6 Volume:93 Page:562-567
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Kweon Meera¹,Slade Louise²,Levine Harry²

Affiliation:

1. Department of Food Science and Nutrition, Pusan National University, Busan, South Korea.

2. Food Polymer Science Consultancy, Morris Plains, NJ, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference43 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 10-53.01. Baking quality of cookie flour—Macro wire-cut formulation. Approved September 23, 1992. Method 10-90.01. Baking quality of cake flour. Approved October 8, 1976. Method 56-11.02. Solvent retention capacity profile. Proposed November 3, 1999; revised and approved June 3, 2009. Available online only. AACCI: St. Paul, MN.

2. Effect of Chlorine Treatment on Wheat Flour and Starch: Measurement of Thermal Properties by Differential Scanning Calorimetry

3. The Surface Chemistry of Starch Granules Studied by Time-of-Flight Secondary Ion Mass Spectrometry

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Atmospheric Cold Plasma as an Alternative to Chlorination in Soft Wheat Flour to Prepare High-Ratio Cakes;Foods;2024-07-26

2. Chemical, Rheological, and Sensorial Properties of Baladi Bread Supplemented with Buckwheat Flour Produced in Egypt.;2023-10-12

3. Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch;Food Research International;2023-09

4. The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People;Foods;2023-04-06

5. Food texture design in sugar reduced cakes: Predicting batters rheology and physical properties of cakes from physicochemical principles;Food Hydrocolloids;2022-10