RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE

RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE

The object of this research was to determine if an acceptable angel food cake alternative could be produced that had reduced calories and sucrose content. This was accomplished through replacing sucrose in meringue, angel food cake batter, and baked angel food cakes with polydextrose and either sucr...

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Bibliographic Details
Main Author: O'Niones, Kevin J
Format: Others
Published: UKnowledge 2014
Subjects:
Egg Foam
Angel Food Cake
Artificial Sweeteners
Polydextrose
Viscoelasticity
Food Chemistry
Other Food Science
Online Access:http://uknowledge.uky.edu/animalsci_etds/35
http://uknowledge.uky.edu/cgi/viewcontent.cgi?article=1034&context=animalsci_etds

Internet

http://uknowledge.uky.edu/animalsci_etds/35
http://uknowledge.uky.edu/cgi/viewcontent.cgi?article=1034&context=animalsci_etds

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