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Effects of sugar, starch and HPMC concentrations on textural properties of reduced-sugar sponge cakes

โœ Scribed by Farzi, Mina; Saffari, Mohammad Mahdi; Emam-Djomeh, Zahra

Book ID
120656306
Publisher
Springer-Verlag
Year
2013
Tongue
English
Weight
523 KB
Volume
52
Category
Article
ISSN
0022-1155

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Effect of sugars on the thermal and rheological properties of sago starch
โœ Fasihuddin B. Ahmad; Peter A. Williams ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› Wiley (John Wiley & Sons) ๐ŸŒ English โš– 260 KB ๐Ÿ‘ 2 views

Studies have been undertaken to investigate the effect of sugars on the thermal and rheological properties of sago starch. Sugars were found to increase the gelatinization temperature T(gel), and gelatinization enthalpy DeltaH. T(gel) and DeltaH increased in the following order: control (water alone