Sucrose substitution by polyols in sponge cake and their effects on the foaming and thermal properties of egg protein
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- 作者：Yuehui Haoa ; Feng Wangb ; Weining Huanga ; wnhuang@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Xiaojuan Tanga ; Qibo Zoub ; Zhibin Lic ; Akihiro Ogawad
- 关键词：Polyols ; Egg protein ; Foam microstructure ; Thermal property ; Sponge cake
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：57
- 期：Complete
- 页码：153-159
- 全文大小：1418 K
文摘
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LWEs with sucrose and maltitol had higher viscosity and denaturation temperature.
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Similar foaming properties were observed between LWE with sucrose and maltitol.
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Evolution of microstructure of LWE foams during holding was observed.
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Addition of sucrose and maltitol resulted in bigger and softer sponge cakes.
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Maltitol acted closer to sucrose in sponge cake system than xylitol and erythritol.