Saturated distilled monoglycerides variants in gel-form cake emulsifiers
Three palm based and one non-palm based saturated distilled monoglycerides (sDMG) were hydrated to form gels and applied into sponge cakes for performances evaluations. The gel structures were similar across the samples. The increase of gel dosage increased cake batter viscosity, aeration, cake spe...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2014
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/43195/1/Saturated%20Distilled%20Monoglycerides%20Variants%20in%20Gel-form%20Cake%20Emulsifiers.pdf http://psasir.upm.edu.my/id/eprint/43195/ http://www.sciencedirect.com/science/article/pii/S221078431400028X |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Putra Malaysia |
| Language: | English |