ArticleMolecules (Basel, Switzerland)2021
Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Impact of Sucrose Replacement on Physicochemical Properties of Whole-Wheat Biscuits.Foods (Basel, Switzerland) · 2026Article
- Consumer Perception and Technological Characterization of Mini Cakes Prepared With Special Beers.Journal of food science · 2026Article
- Evaluation of Water Status and Thermal Characteristics of Dried Carrot Half-Slices in Correlation with Physicochemical and Sensory Properties.Molecules (Basel, Switzerland) · 2026Article
- Assisted Extraction of Hemp Oil and Its Application to Design Functional Gluten-Free Bakery Foods.Molecules (Basel, Switzerland) · 2025Article
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6 authors.
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Abstract
Changes in the rheological properties of dough, as well as the microstructural, mechanical, and sensory properties of sponge cakes, as a function of the substitution of sucrose in a formulation with maltitol, erythritol, and trehalose are described. Moreover, the relationship between the examined properties was investigated. The replacement of sucrose with maltitol or trehalose did not affect the consistency index, whereas erythritol caused a decrease in its value. X-ray tomography was used to obtain the 2D and 3D microstructures of sponge cakes. All studied sweeteners caused the sponge cakes to have a typical porous structure. Erythritol and maltitol resulted in about 50% of the pores being smaller than 0.019 mm
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