Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage
The effects of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) in sponge cakes were studied. Hydrocolloids enhanced the thickening effect in batter that affected the textural attributes of sponge cakes. During storage, the structural changes in XG-cake resulted in higher hardness compared...
| Published in: | Journal of Food Science and Technology |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Springer India
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85029481256&doi=10.1007%2fs13197-017-2810-6&partnerID=40&md5=7e1b35ce4763bf496d2f5caff792a660 |