https://www.selleckchem.com/pr....oducts/rp-102124.htm
The impact of Eucheuma on water loss and status in sponge cakes was measured and analyzed in this study. Eucheuma was used to replace 0%, 10%, and 20% of wheat flour to make sponge cakes, coded as the control, EP10, and EP20, respectively. The initial water content of batters showed no significant differences (around 57.0%, dry basis), whereas the final EP10 and EP20 products had higher water content. Three stages were found during baking in control sample and these three stages were fitted by linear, linear, and exponential models wi
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