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...
Guardado en:
Autores principales: | Agata Marzec, Jolanta Kowalska, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Hanna Kowalska |
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Formato: | article |
Lenguaje: | EN |
Publicado: |
MDPI AG
2021
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Materias: | |
Acceso en línea: | https://doaj.org/article/a65bd434ac3849abb096f22325409af2 |
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