Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties

Understanding the Effect of Sugar and Sugar Replacement in Short Dough Biscuits

(2012) Laura Laguna et al.   Food and Bioprocess Technology

Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes

(2012) G. Manisha et al.   FOOD HYDROCOLLOIDS

Physicochemical interactions of polydextrose for sucrose replacement in pound cake

(2012) M. Schirmer et al.   FOOD RESEARCH INTERNATIONAL

Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties

(2012) Julia Rodríguez-García et al.   JOURNAL OF FOOD SCIENCE

About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs

(2012) Manuela Mariotti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins

(2012) Susann Zahn et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of using Erythritol as a Sucrose Replacer in Making Spanish Muffins Incorporating Xanthan Gum

(2011) Sandra Martínez-Cervera et al.   Food and Bioprocess Technology

Evaluation of different types of fats for use in high-ratio layer cakes

(2011) Jianmin Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose

(2011) S. Martínez-Cervera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of inulin as a fat replacer on texture and sensory properties of muffins

(2010) Susann Zahn et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response

(2009) T. Sanz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter

(2007) R. Baixauli et al.   JOURNAL OF CEREAL SCIENCE