Saturated distilled monoglycerides variants in gel-form cake emulsifiers

Citation

Lee, Lai Yee and Ling, Chin Nyuk and Lim, Chon Hock and Yusof, Yus Aniza and A. Talib, Rosnita (2014) Saturated distilled monoglycerides variants in gel-form cake emulsifiers. Agriculture and Agricultural Science Procedia, 2. pp. 191-198. ISSN 2210-7843

Abstract

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 specific volume and crumb softness. The performance of sDMG with high monopalmitin and high monostearin gel-form cake emulsifier in sponge cakes were of no significant difference (P > 0.05).

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Engineering
DOI Number:	https://doi.org/10.1016/j.aaspro.2014.11.027
Publisher:	Elsevier
Keywords:	Emulsifier; Distilled monoglycerides; Gel; Cake
Depositing User:	Mohd Noor Ismail
Date Deposited:	04 May 2016 06:45
Last Modified:	04 May 2016 06:45
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.aaspro.2014.11.027
URI:	http://psasir.upm.edu.my/id/eprint/43195
Statistic Details:	View Download Statistic

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