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Effects of Different Starch Types on Retardation of Staling of Microwave-baked Cakes

✍ Scribed by N. Seyhun; G. Sumnu; S. Sahin

Book ID
118728781
Publisher
Institution of Chemical Engineers
Year
2005
Tongue
English
Weight
406 KB
Volume
83
Category
Article
ISSN
0960-3085

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## Abstract The effects of different types of emulsifiers, gums, and fat contents on the retardation of staling of microwave‐baked cakes were investigated. First, different types of emulsifiers (DATEM, Lecigran, and Purawave) at three different fat contents (50%, 25%, and 0%) were added to cake for