Effect of D-Tagatose on Characteristics of Batter and Sponge Cake
The effect of using tagatose as a substitute for sucrose in sponge cake on the microstructure and viscosity properties of batter and the texture, color and sensory quality of sponge cake was studied by optical microscopy, a rotary rheometer, a texture analyzer and a color difference meter. The resul...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-02-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-4-007.pdf |
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