[EN] The aim of this study was to evaluate the effects of inulin as fat replacer on short dough biscuits and their corresponding doughs. A control formulation, with no replacement, and four formulations in which 10, 20, ...
[EN] The roles of some cake ingredients - oil, a leavening agent, and inulin - in the structure and physicochemical properties
of batter and cakes were studied in four different formulations. Oil played an important role ...
[EN] The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P ...