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

Abstract

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 to HPMC-cake. Similar to XG, HPMC also contributed… (More)
DOI: 10.1007/s13197-017-2810-6

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