Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking

Nahrung - Food

Volumn 47, Issue 3, 2003, Pages 154-160

  Baeva, Marianna Rousseva ^a   Terzieva, Vesselina Velichkova ^b   Panchev, Ivan Nedelchev ^b  

^a TECHNICAL UNIVERSITY OF SOFIA   (Bulgaria)

^b UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

Author keywords

Physical characteristics; Scanning electron microscopy; Sorbitol; Sucrose; Sucrose free sponge cake; Wheat starch

Indexed keywords

SORBITOL; STARCH; SUCROSE;

ARTICLE; CARBOHYDRATE ANALYSIS; COOKING; FOOD ANALYSIS; LOW TEMPERATURE; POROSITY; STATISTICAL SIGNIFICANCE; WHEAT; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; HEAT; METHODOLOGY; PHYSICAL CHEMISTRY;

TRITICUM AESTIVUM;

CHEMISTRY, PHYSICAL; COOKERY; FOOD ANALYSIS; FOOD HANDLING; FOOD TECHNOLOGY; HEAT; SORBITOL; STARCH; SUCROSE; TRITICUM;

EID: 0242438561     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200390037     Document Type: Article

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