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International Journal of Food Sciences and Nutrition Volume 43, 1992 - Issue 1
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Original Article

Effects of sucrose replacement by poly dextrose on the mechanism of structure formation in high ratio cakes

I. M. C. Pateras Centre for the Sciences of Food and Nutrition, Oxford Polytechnic, Gipsy Lane, Oxford, OX30BP, UK
&
A. J. Rosenthal Centre for the Sciences of Food and Nutrition, Oxford Polytechnic, Gipsy Lane, Oxford, OX30BP, UK
Pages 25-30 | Published online: 06 Jul 2009

Citations (14)

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Read on this site (1)

Luann Soliah, JanelleM. Walter & Thomas Parks. (1998) Laboratory Performance of Sweeteners. Journal of Nutrition in Recipe & Menu Development 3:1, pages 53-66.
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Articles from other publishers (13)

Stefano Renzetti & Ruud G.M. van der Sman. (2022) Food texture design in sugar reduced cakes: Predicting batters rheology and physical properties of cakes from physicochemical principles. Food Hydrocolloids 131, pages 107795.
Crossref
Travest J. Woodbury, Erica Grush, Matthew C. Allan & Lisa J. Mauer. (2022) The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch. Food Hydrocolloids 126, pages 107433.
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Rania Harastani, Lewis J. James, Sourav Ghosh, Andrew J. Rosenthal & Elliot Woolley. (2021) Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties. Foods 10:8, pages 1883.
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Travest J. WoodburyAndres L. LustLisa J. Mauer. (2021) The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking. Journal of Food Science 86:3, pages 687-698.
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Amparo Quiles, Empar Llorca, Carolin Schmidt, Anne-Marie Reißner, Susanne Struck, Harald Rohm & Isabel Hernando. (2018) Use of berry pomace to replace flour, fat or sugar in cakes. International Journal of Food Science & Technology 53:6, pages 1579-1587.
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J. Chen & A. Rosenthal. 2015. Modifying Food Texture. Modifying Food Texture 3 24 .
Frank D. Conforti. 2014. Bakery Products Science and Technology. Bakery Products Science and Technology 563 584 .
Julia Rodríguez-García, Ana Salvador & Isabel Hernando. (2013) Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology 7:4, pages 964-974.
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Vasso Psimouli & Vassiliki Oreopoulou. (2011) The effect of alternative sweeteners on batter rheology and cake properties. Journal of the Science of Food and Agriculture 92:1, pages 99-105.
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F. D. Conforti. 2006. Bakery Products. Bakery Products 393 410 .
K. Kaack & L. Pedersen. (2005) Low energy chocolate cake with potato pulp and yellow pea hulls. European Food Research and Technology 221:3-4, pages 367-375.
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Andrew J Rosenthal. (2006) Application of aged egg in enabling increased substitution of sucrose by litesse (polydextrose) in high‐ratio cakes. Journal of the Science of Food and Agriculture 68:1, pages 127-131.
Crossref
I.M.C. PATERAS, K.F. HOWELLS & A.J. ROSENTHAL. (2006) Hot‐stage Microscopy of Cake Batter Bubbles during Simulated Baking: Sucrose Replacement by Polydextrose. Journal of Food Science 59:1, pages 168-170.
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