The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product

Sugar has multiple roles in baked products; competing for water and as such reducing starch gelatinisation and gluten development, behaving as a fluid during cooking, recrystallising on cooling; roles which influence properties such as aeration, texture and mouthfeel. Partial replacement with inulin...

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Detalles Bibliográficos
Autores principales: Tsatsaragkou, Kleopatra, Methven, Lisa, Chatzifragkou, Afroditi, Rodriguez-Garcia, Julia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146277/
https://www.ncbi.nlm.nih.gov/pubmed/33925321
http://dx.doi.org/10.3390/foods10050951

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146277/
https://www.ncbi.nlm.nih.gov/pubmed/33925321
http://dx.doi.org/10.3390/foods10050951

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