Influence of edible films upon the moisture loss and microstructure of dietetic sucrose-free sponge cakes during storage

Drying Technology

Volumn 23, Issue 4, 2005, Pages 925-940

  Panchev, Ivan N ^a   Baeva, M R ^b   Lambov, S I ^b  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^b TECHNICAL UNIVERSITY OF SOFIA   (Bulgaria)

Author keywords

Cake without sucrose staling; Edible coatings; Product dry shrinkage; Scanning electron microscopy; Water retaining capacity

Indexed keywords

CELLULOSE; DIFFERENTIAL THERMAL ANALYSIS; FOOD STORAGE; MICROSTRUCTURE; MOISTURE; RATE CONSTANTS; SCANNING ELECTRON MICROSCOPY; SUGAR (SUCROSE); THERMOGRAVIMETRIC ANALYSIS;

CARBOXYMETHYLCELLULOSE; CRUMB MICROSTRUCTURE; EDIBLE FILMS; SPONGE CAKES;

FOOD PRODUCTS;

DRYING; FOOD PROCESSING; POROSITY;

CELLULOSE SPONGE; FOOD STORAGE; GRAVIMETRY; MICROSTRUCTURE; MOISTURE; SUCROSE; THERMAL ANALYSIS;

EID: 18144372291     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-200054241     Document Type: Article

References (32)

1. Schiraldi, A.; Piazza, L.; Riva, M. Bread stating: A calometric approach. Cereal Chemistry 1996, 73 (1), 32-39.
2. Baeva, M.R.; Terzieva, V.V. Investigation the ageing of low-calorie biologically-enriched sugar-free sponge cakes. Announcements of Union of Scientists - Sliven 2001, 3, 140-143.
3. Coninck, V.; Peremans, J. Replacement of fats and sugar in calorie reduced foods. Food Technology International 1993, 133, 135, 137.
4. Mathias, D. Aliments nouveaux, aliments allégés en pâtisserie. Industrie Alimentaire et Agricole 1991, 108 (5), 373-380.
5. Shafiur Rahman, M. Toward prediction of porosity in foods during drying: A brief review. Drying Technology 2001, 19 (1), 1-13.
6. Baldwin, E.A.; Nisperos-Carriedo, M.O.; Baker, R.A. Use of edible coatings to preserve quality of lightly (and slighlty) processed products. Critical Reviews in Food Science and Nutrition 1995, 35 (6), 509-524.
7. Petersen, K.; Nielsen, Per V.; Bertelsen, G.; Lawther, M.; Olsen, M.B.; Nilsson, N.H.; Mortensen, G. Potential of biobased materials for food packaging. Tends in Food Science & Technology 1999, 10, 52-68.
8. Gnanasekharan, V.F.; Floros, J.D. Migration and sorption phenomena in packaged foods. Critical Reviews in Food Science and Nutrition 1997, 37 (6), 519-559.
9. Zogzas, N.P.; Maroussis, Z.B.; Marinos Kouris, D. Moisture diffusivity data compilation in foodstuffs. Drying Technology 1996, 14 (10), 2225-2253.
10. Vermeiren, L.; Devlieghere, F.; van Beest, M.; de Kruijf, N.; Debevere, J. Developments in the active packaging of foods. Trends in Food Science & Technology 1999, 10, 77-86.
11. Alquier, J.C. Les Polysaccharides de Charge des Fibres Alimentaires. In The Le Sucre, les Sucres, les Édulcorants & les Glucides de Charge dans les I.A.A.; Multon, J.L., Ed.; APRIA, Inc.: Paris, 1992; 430-454.
12. Gurr, M.I.; Asp, N.G. Dietary fibre. In Bulletin; ILSI Press: Brussells, 1994.
13. Boukharova, E.N.; Ptitchkina, N.M.; Arsentieva, L.Yu.; Dozenko V.F. The Use of Polymyxan for Production of Edible Films. Dep. in VINITI, No. 1394-B2001, June 7, Russia, 2001; 10.
14. Kester, J.J.; Fennema, O.R. Edible films and coatings: A review. Food Technology 1986, 12, 47-59.
15. Coillie, R.V. Les derives de la cellulose et leurs applications alimentaires. Industrie Alimentaire et Agricole 1989, 106 (9), 733-734.
16. Coffin, D.R.; Fishman, M.L. Physical and mechanical properties of highly plasticized pectin/starch films. Journal of Applied Polymer Science 1994, 54, 1311-1320.
17. Fishman, M.L.; Coffin, D.R. Mechanical, microstructural and solubility properties of pectin/poly(vinyl alcohol) blends. Carbohydrate Polymers 1998, 35, 195-203.
18. Lenart, A.; Piotrowski, D. Drying characteristics of osmotically dehydrated fruits coated with semipermeable edible films. Drying Technology 2001, 19 (5), 849-877.
19. Giese, J.H. Alternative sweeteners and bulking agents. Food Technology 1993, 47, 114-126.
20. McNutt, K.; Sentko, A. Sugar replacers: A growing group of sweeteners in the United States. Nutrition Today 1996, 31, 255-261.
21. Zimmermann, M. Les polyols. Industrie Alimentaire et Agricole 1989, 106, 757-760.
22. Tjomb, P. L'aspartame à l'assaut de la pâtisserie. Jacquet Passe en Force. Revue Industrie et Agricole 1992, 478, 52.
23. Baeva, MR.; Terzieva, V.V. Dietetic batter. BG Patent 463, July 2, 2001.
24. Porozhnyakova, I.V.; Shipin, O.A.; Matora, A.V.; Zhemerichkin, D.A.; Ignatova, E.N.; Panasenko, V.I. Strain of Bacillus polymyxa-Producent of highly viscous polysaccharide; Russia Patent: 1519843, 1992.
25. Madhava, M.; Srinivasa Rao, P.; Goswami, T.K. Drying kinectics of paddy using thermogravimetric analysis. Drying Technology 2001, 19 (6), 1201-1210.
26. Wendlant, U. Thermal Methods of Analysis; Mir: Moscow, 1978; 145-212.
27. Puchkova, L.I.; Suogrobova, L.L. Water state in bread crumb and its components. Bakery and Confectionary Industry 1980, 10, 31-32.
28. Sanina, T.V.; Puchkova, L.I.; Avdeeva, L.L. Change of bound water states in bread storage during the addition of pasty half-finished product. Bakery and Confectionary Industry 1987, 2, 33-35.
29. Yorchack, V.G.; Berzina, N.I.; Royter, I.M. The role of bound water in bread production and storage. In Survey Information; Bakery and Macaroni Industry: Moscow, 1988; 1-22.
30. Cloke, J.D.; Davis, E.A.; Gordon, J. Relationship of heat transfer and waterloss rate to crumb-structure development as influenced by monoglycerides. Cereal Chemistry 1984, 1 (4), 363-371.
31. Hoseney, R.C.; Lineback, D.R.; Seib, P.A. Role of starch in baked foods. The Bakers Digest 1978, 8, 11-16, 18, 40.
32. Lineback, D.R.; Wongsrikasem, E. Gelatinization of starch in baked products. Journal of Food Science 1980, 45 (1), 71-74.