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Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan

The incorporation of hydrocolloids in sponge cake was aimed to reduce the staling process through its interaction with starch and water. Initially, the preliminary studies was conducted to select the hydrocolloids (xanthan gum, locust bean gum and hydroxypropylmethylcellulose) to be incorporated int...

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Main Author: Hassan, Nor Hasanah
Format: Thesis
Language:English
Published: 2017
Subjects:
Analytical chemistry
Online Access:https://ir.uitm.edu.my/id/eprint/103107/1/103107.PDF
https://ir.uitm.edu.my/id/eprint/103107/
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spelling my.uitm.ir.1031072024-11-11T06:47:36Z https://ir.uitm.edu.my/id/eprint/103107/ Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan Hassan, Nor Hasanah Analytical chemistry The incorporation of hydrocolloids in sponge cake was aimed to reduce the staling process through its interaction with starch and water. Initially, the preliminary studies was conducted to select the hydrocolloids (xanthan gum, locust bean gum and hydroxypropylmethylcellulose) to be incorporated into cake mixture by using simplex lattice mixture design in which moisture content and texture were used as the response. Xanthan gum and hydroypropylmethylcellulose were selected for this study since it gave significant high moisture content 2017-04 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/103107/1/103107.PDF Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan. (2017) Masters thesis, thesis, Universiti Teknologi MARA. <http://terminalib.uitm.edu.my/103107.pdf>
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Analytical chemistry
spellingShingle Analytical chemistry
Hassan, Nor Hasanah
Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan
description The incorporation of hydrocolloids in sponge cake was aimed to reduce the staling process through its interaction with starch and water. Initially, the preliminary studies was conducted to select the hydrocolloids (xanthan gum, locust bean gum and hydroxypropylmethylcellulose) to be incorporated into cake mixture by using simplex lattice mixture design in which moisture content and texture were used as the response. Xanthan gum and hydroypropylmethylcellulose were selected for this study since it gave significant high moisture content
format Thesis
author Hassan, Nor Hasanah
author_facet Hassan, Nor Hasanah
author_sort Hassan, Nor Hasanah
title Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan
title_short Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan
title_full Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan
title_fullStr Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan
title_full_unstemmed Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan
title_sort effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / nor hasanah hassan
publishDate 2017
url https://ir.uitm.edu.my/id/eprint/103107/1/103107.PDF
https://ir.uitm.edu.my/id/eprint/103107/
_version_ 1817847091817349120
score 13.239859

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