Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage

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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...

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Bibliographic Details
Published in:	Journal of Food Science and Technology
Main Author:	Noorlaila A.; Hasanah H.N.; Yusoff A.; Sarijo S.H.; Asmeda R.
Format:	Article
Language:	English
Published:	Springer India 2017
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

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