Effect of partial replacement of sucrose with sorbitol on the quality characteristics of traditional Malaysian sponge cake (Bahulu)

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Effect of partial replacement of sucrose with sorbitol on the quality characteristics of traditional Malaysian sponge cake (Bahulu)

Bahulu, the traditional Malaysian sponge cake, is one of the most popular local desserts. During extended storage, the cake typically experiences undesirable physical changes such as dry and crumbly texture. Polyols are widely used in bakery products due to their effectiveness as humectants while re...

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Bibliographic Details
Main Authors:	Mustapha, Nor Afizah, Mahmud @ Ab Rashid, Nor Khaizura, Zainal Abedin, Nur Hanani, Wan Ibadullah, Wan Zunairah, Mohamad Nayan, Nurain Wahida
Format:	Article
Language:	English
Published:	Hibiscus Publisher 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/117205/ http://psasir.upm.edu.my/id/eprint/117205/1/117205.pdf

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