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Saturated distilled monoglycerides variants in gel-form cake emulsifiers

Three palm based and one non-palm based saturated distilled monoglycerides (sDMG) were hydrated to form gels and applied into sponge cakes for performances evaluations. The gel structures were similar across the samples. The increase of gel dosage increased cake batter viscosity, aeration, cake spe...

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Bibliographic Details
Main Authors: Lee, Lai Yee, Ling, Chin Nyuk, Lim, Chon Hock, Yusof, Yus Aniza, A. Talib, Rosnita
Format: Article
Language:English
Published: Elsevier 2014
Online Access:http://psasir.upm.edu.my/id/eprint/43195/1/Saturated%20Distilled%20Monoglycerides%20Variants%20in%20Gel-form%20Cake%20Emulsifiers.pdf
http://psasir.upm.edu.my/id/eprint/43195/
http://www.sciencedirect.com/science/article/pii/S221078431400028X
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http://psasir.upm.edu.my/id/eprint/43195/1/Saturated%20Distilled%20Monoglycerides%20Variants%20in%20Gel-form%20Cake%20Emulsifiers.pdf
http://psasir.upm.edu.my/id/eprint/43195/
http://www.sciencedirect.com/science/article/pii/S221078431400028X

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