Sucrose substitution in cake systems is not a piece of cake.

ABSTRACT: Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain ¹H NMR showed that water in the viscous aqueous phase isolated from cake batter by ultracentrifugation [i.e. the batter liquor (BL)] exhibits low mobility by its low T₂ relaxation time (T_2,D RT). This is due to its interactions with sucrose or sucrose replacers. The T_2,D RT itself is positively related with the effective volumetric hydrogen bond density of sucrose or sucrose replacers. Sucrose additionally co-determines the quantity and viscosity of cake BL and thereby how much air the batter contains at the end of mixing. Like sucrose, maltitol and oligofructose provide adequate volumes of BL with low water mobility and thus sufficien

SUBMITTER: Godefroidt T 

PROVIDER: S-EPMC10533539 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature