Saturated distilled monoglycerides variants in gel-form cake emulsifiers
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 spe...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/43195/ http://psasir.upm.edu.my/id/eprint/43195/1/Saturated%20Distilled%20Monoglycerides%20Variants%20in%20Gel-form%20Cake%20Emulsifiers.pdf |
| _version_ | 1848850163462832128 |
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| author | Lee, Lai Yee Ling, Chin Nyuk Lim, Chon Hock Yusof, Yus Aniza A. Talib, Rosnita |
| author_facet | Lee, Lai Yee Ling, Chin Nyuk Lim, Chon Hock Yusof, Yus Aniza A. Talib, Rosnita |
| author_sort | Lee, Lai Yee |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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). |
| first_indexed | 2025-11-15T10:01:55Z |
| format | Article |
| id | upm-43195 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:01:55Z |
| publishDate | 2014 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-431952016-05-04T06:45:32Z http://psasir.upm.edu.my/id/eprint/43195/ Saturated distilled monoglycerides variants in gel-form cake emulsifiers Lee, Lai Yee Ling, Chin Nyuk Lim, Chon Hock Yusof, Yus Aniza A. Talib, Rosnita 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). Elsevier 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/43195/1/Saturated%20Distilled%20Monoglycerides%20Variants%20in%20Gel-form%20Cake%20Emulsifiers.pdf 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 http://www.sciencedirect.com/science/article/pii/S221078431400028X 10.1016/j.aaspro.2014.11.027 |
| spellingShingle | Lee, Lai Yee Ling, Chin Nyuk Lim, Chon Hock Yusof, Yus Aniza A. Talib, Rosnita Saturated distilled monoglycerides variants in gel-form cake emulsifiers |
| title | Saturated distilled monoglycerides variants in gel-form cake
emulsifiers |
| title_full | Saturated distilled monoglycerides variants in gel-form cake
emulsifiers |
| title_fullStr | Saturated distilled monoglycerides variants in gel-form cake
emulsifiers |
| title_full_unstemmed | Saturated distilled monoglycerides variants in gel-form cake
emulsifiers |
| title_short | Saturated distilled monoglycerides variants in gel-form cake
emulsifiers |
| title_sort | saturated distilled monoglycerides variants in gel-form cake
emulsifiers |
| url | http://psasir.upm.edu.my/id/eprint/43195/ http://psasir.upm.edu.my/id/eprint/43195/ http://psasir.upm.edu.my/id/eprint/43195/ http://psasir.upm.edu.my/id/eprint/43195/1/Saturated%20Distilled%20Monoglycerides%20Variants%20in%20Gel-form%20Cake%20Emulsifiers.pdf |