بررسی اثر مقادیر گوناگون پودر شیرۀ خرما بر مدت زمان نگهداری و ویژگی‏ های کمی و کیفی کیک اسفنجی

1-      AACC. American Association of Cereal Chemists (1999) Approved method of the American Association of Cereal Chemists. St. Paul Minnesota.

2-      Abo-baker, T.M., Mohammad, M.S., Aziz, V.N., Alex, J. (1988) Production of liquid sugar at various stage of inversion. Journal of Agriculture Research, 33, 79-94.

3-      Ablett, S., Attenburrow, G.E., Lillford, PJ. (1986) The significance of water in the baking process. In: Chemistry and physics of baking. Edited by Blanchard, J.M.V., Frazier, P.J., Galliard, T. The Royal Society of Chemistry, London.

4-      Akesowan, A. (2009) Quality of reduced- fat chiffon cakes prepared with erythritol sucralose as replacement for sugar. Pakistan Journal of Nutrition, 13, 83-86.

5-      Alasalvar, C., Al-Farsi M., Al-Abid M., Al-Shoaily K., Al-Amry, M (2007) Compositional and functional characteristics of dates, syrups and their by-products. Food Chemistry, 104, 943-947.

6-      Baeva, M.R., Pancheve, I.N. and Terzieva, V.V. (2000) Comparative study of texture of normal and energy reduced sponge cake. Die Nahrung, 44, 242-246.

7-      Baliga, M.S., Baliga, B.R.V., Kandathil, S.M., Bhat, H.P., Vayalil, P.K. (2011) A review of the chemistry and pharmacology of the date fruits (Phoenix dactylifera L). Food Research International, 44,11-20.

8-      Bhandari B.R., Patel K.C. and Chen X.D. (2008) Spray drying of food materials process and product characteristics. In X.D. Chen and A.S. Mujumdar (Eds.), Drying Technology of Food Processing, pp. 113-157. Blackwell Publishing, UK.

9-      Brennan, J.G. (2006) Evaporation and Dehydration. In J.G. Brennan (Ed.), Food Processing Handbook (pp. 85, 96-96, 105-110). Wiley- VCH Verlag GmbH, Weinheim, Germany.

10-  Borchani, C., Masmoudi M., Besbes, S., Attia, H., and Deroanne, C. (2011) Effect of date flesh fiber concentrate addition on dough performance and bread quality. Journal of Texture Studies, 42, 300-308.

11-  Dickinson, E. (1993). Proteinpolysaccharides interactions in food hydrocolloids. in: Food Colloids and Polymers: Stability and Mechanical Properties. Dickinson, E. and Walstra, P. Royal Society of Chemistry.UK, pp. 77-93.

12-  Frye A.M., Sester C.S. (1992). Optimizing texture of reduced-calorie yellow layer cakes. Cereal Chemistry,  69, 338-43.

13-  Kocer D., Hicsasmaz Z., Bayindirli A., Katnas S.A. (2006) Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat- replacer.  Journal of Food Engineering, 78, 953-964

14-  Lin, S.D., Hwang, C.F., Yeh, C.H. (2003) Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose. Journal of Food Science, 68, 2107-2110.

15-  Matsakidou, A., Paraskevopoulou, A. (2010) Aroma and physical characteristic of cakes prepared by replacing margarine with extra virgin olive oil. LWT- Food Science and Technology, 43, 949-957

16-  Peighambardoust‌ S.H. (2009) Technology of cereal products. 1^st Ed. Tabriz: Tabriz University of Medical Sciences Publications. Vol. 2. 217-219 [in Persian].

17-  Qunyi, T. and Xiaoyu, Zh. (2010) Effect of honey powder on dough rheology and bread quality. Food Science and Technology, 43, 2284–228.

18-  Winkelhausen, E., Jovanovic-Malinovska, R., Velikova, E. and Kuzmanowa, S. (2007) Sensory and microbiological quality of a baked product containing xylitol as an alternative sweetener. International Journal of Food Properties, 10, 639-649.