The effect of alternative sweeteners on batter rheology and cake properties

Journal of the Science of Food and Agriculture

Volumn 92, Issue 1, 2012, Pages 99-105

  Psimouli, Vasso ^a   Oreopoulou, Vassiliki ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Alternative sweeteners; Cake; Oligofructose; Polyols; Rheology

Indexed keywords

DRUG DERIVATIVE; FRUCTOSE OLIGOSACCHARIDE; GLUCAN; LACTITOL; MALTITOL; MALTOSE; OLIGOSACCHARIDE; POLYDEXTROSE; STARCH; SUCROSE; SUGAR ALCOHOL; SWEETENING AGENT;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FLOW KINETICS; FOOD ANALYSIS; FOOD HANDLING; FOOD PREFERENCE; HUMAN; TASTE; TEMPERATURE;

CALORIMETRY, DIFFERENTIAL SCANNING; FOOD ANALYSIS; FOOD PREFERENCES; FOOD TECHNOLOGY; GLUCANS; HUMANS; MALTOSE; OLIGOSACCHARIDES; RHEOLOGY; STARCH; SUCROSE; SUGAR ALCOHOLS; SWEETENING AGENTS; TASTE; TEMPERATURE;

EID: 82855178755     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4547     Document Type: Article

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