Decoupling texture from nutritional composition in sugar and fat reduced pound cake: A physico-chemical approach to bakery formulations.

• Tác giả: Stefano Renzetti, Markus Stieger, Irene van den Hoek, Ruud van der Sman
• Ngôn ngữ: eng
• Ký hiệu phân loại: 633.15 *Com
• Thông tin xuất bản: Canada : Food research international (Ottawa, Ont.) , 2025
• Bộ sưu tập: NCBI
• ID: 734694
• Chủ đề: 1. Decoupling; 2. Texture; 3. From

Tóm tắt

Reducing sugars and fats in cakes often compromises sensory properties, limiting consumer acceptance. This study proposes that the textural changes from 30% fat replacement (using dietary fibres) can be balanced by adjusting the water-sugar mixture properties through a concurrent 30% sugar replacement. Specifically, key physico-chemical parameters were investigated to design cake reformulation: (i) the volumetric density of hydrogen bonds, Φ