Sucrose substitution in cake systems is not a piece of cake
Abstract Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain 1H NMR showed that water in the viscous aqueous phase isolated from cake batter by ultracentrifugation [i.e. the batter liquor (BL)] exhibits low mobility by its low T2 relaxatio...
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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Nature Portfolio
2023-09-01
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| Schriftenreihe: | npj Science of Food |
| Online-Zugang: | https://doi.org/10.1038/s41538-023-00225-y |
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