Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners

Changes in the rheological properties of dough, as well as the microstructural, mechanical, and sensory properties of sponge cakes, as a function of the substitution of sucrose in a formulation with maltitol, erythritol, and trehalose are described. Moreover, the relationship between the examined pr...

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Detalles Bibliográficos
Autores principales: Marzec, Agata, Kowalska, Jolanta, Domian, Ewa, Galus, Sabina, Ciurzyńska, Agnieszka, Kowalska, Hanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8588515/
https://www.ncbi.nlm.nih.gov/pubmed/34771047
http://dx.doi.org/10.3390/molecules26216638

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8588515/
https://www.ncbi.nlm.nih.gov/pubmed/34771047
http://dx.doi.org/10.3390/molecules26216638

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