Physicochemical interactions of polydextrose for sucrose replacement in pound cake

Food Research International

Volumn 48, Issue 1, 2012, Pages 291-298

  Schirmer, M ^a   Jekle, M ^a   Arendt, E ^b   Becker, T ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Batter; Foam; Micro baking; Sugar replacer

Indexed keywords

ADHESIVE FORCE; AVERAGE SIZE; BATTER; INTERFACIAL BEHAVIORS; MICRO-BAKING; PHYSICOCHEMICAL INTERACTIONS; POLYDEXTROSE; QUALITY CHARACTERISTIC; RHEOLOGICAL TEST; STRUCTURAL CHANGE; SUGAR-REPLACER; TEXTURAL CHARACTERISTIC;

BEHAVIORAL RESEARCH; FOAMS; SHEAR STRESS; SUGAR (SUCROSE); SUGARS; TEXTURES;

QUALITY CONTROL;

EID: 84861422604     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.05.003     Document Type: Article

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