The effect of alternative sweeteners on batter rheology and cake properties
V. Psimouli, Vassiliki Oreopoulou
Journal of the Science of Food and Agriculture
Abstract
Batter rheological behaviour as well as the ability of sugar substitutes to increase starch gelatinisation temperature proved to be controlling factors of the textural properties and volume of the cakes. The sensory evaluation indicated that overall acceptance followed closely the scores of tenderness and taste.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
batter rheological behaviour controls textural properties and volume of the cakes
“Batter rheological behaviour as well as the ability of sugar substitutes to increase starch gelatinisation temperature proved to be controlling factors of the textural properties and volume of the cak...”
sugar substitutes increase starch gelatinisation temperature
“The ability of sugar substitutes to increase starch gelatinisation temperature proved to be controlling factors of the textural properties and volume of the cakes.”