EFFECT OF SUGAR ADDITION ON TEXTURAL PROPERTIES OF THE HALF-SHORT CAKE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):107–110
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ABSTRACT
The paper presents results concerning textural parameters (hardness, cohesion, elasticity and chewing ability) and moisture content of half-short cake after different levels of sugar addition. The sensory assessment was conducted as well. The results of the study enable determining the optimum sugar addition.
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Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.
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