Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage

Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage

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The effects of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) in sponge cakes were studied. Hydrocolloids enhanced the thickening effect in batter that affected the textural attributes of sponge cakes. During storage, the structural changes in XG-cake resulted in higher hardness compared...

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Bibliographic Details
Main Authors:	Asmeda, R (Author), Hasanah, HN (Author), Noorlaila, A (Author), Sarijo, SH (Author), Yusoff, A (Author)
Format:	Article
Language:	English
Published:	2017
Subjects:	BATTER BREAD FLOUR FRESH FTIR FUNCTIONALITY GLUTEN HPMC HYDROCOLLOIDS Moisture loss QUALITY SHELF-LIFE Sponge cake STARCH Xanthan gum
Online Access:	View Fulltext in Publisher

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