Sucrose substitution in cake systems is not a piece of cake
Abstract Successful sucrose replacement in cake systems requires thorough understanding of its functionality.Time-domain 1H NMR showed that water in the viscous aqueous phase isolated from cake batter by ultracentrifugation [i.e.the batter liquor (BL)] exhibits low mobility by its low T2 relaxation time (T2,D RT).This is due to its interactions wit