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Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties

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Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties

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Rodriguez Garcia, J.; Salvador, A.; Hernando Hernando, MI. (2014). Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties. Food and Bioprocess Technology. 7(4):964-974. doi:10.1007/s11947-013-1066-z

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Título: Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
The replacement of fat and sugar in cakes is a challenge as they have an important effect on the structural and sensory properties. Moreover, there is the possibility to incorporate an additional value using novel replacers. ...[+]
Palabras clave: Cake , Fat replacement , Inulin , Oligofructose , Structure , Sugar replacement
Derechos de uso: Cerrado
Fuente:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-013-1066-z
Editorial:
Springer Verlag (Germany)
Versión del editor: http://dx.doi.org/10.1007/s11947-013-1066-z
Agradecimientos:
The authors are indebted to the Spanish Ministry of Science and Innovation (project AGL2009-12785-C02-02) for the financial support. The authors are also grateful to Conselleria de Educacion of Valencia Government for ...[+]
Tipo: Artículo

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