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Sugar and chemical leavening agent functionality in cake systems

The goal of this PhD is to better comprehend the functionality of both sucrose and chemical leavening agent in different cake systems, namely sponge cake and cream cake. Once their functioanlity if better understood, sucrose and chemical leavening agent will be replaced or reduced by other, healthier components, while still obtaining high quality cakes.

Date:27 Aug 2019  →  Today
Keywords:sucrose, chemical leavening, cake
Disciplines:Food chemistry
Project type:PhD project