Effects of different pekmez (fruit molasses) types used as a natural sugar source on the batter rheology and physical properties of cakes

Journal of Food Process Engineering

Volumn 33, Issue 2, 2010, Pages 272-286

  Akbulut, Mehmet ^a   Bilgiçli, Nermin ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

CAKE BATTER; CAKE FORMULATIONS; CONSISTENCY INDEX; FLOW BEHAVIORS; K-VALUES; L-VALUES; NATURAL SUGARS; OVERALL ACCEPTABILITY; POWER LAW MODEL; PSEUDOPLASTIC; RHEOLOGIC PROPERTY; ROTATIONAL VISCOMETER; SENSORY PROPERTIES;

RHEOLOGY; VISCOSITY;

SUGAR (SUCROSE);

CITRULLUS LANATUS VAR. LANATUS; INULA HELENIUM; MORUS (PLANT); PRUNUS ARMENIACA; VITACEAE;

EID: 77949724118     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00274.x     Document Type: Article

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