Sucrose substitution in cake systems is not a piece of cake

ARTICLE OPEN Sucrose substitution in cake systems is not a piece of cake Thibault Godefroidt 1 , Isabella M. Riley1 , Nand Ooms 1 , Geertrui M. Bosmans2 , Kristof Brijs 1 and Jan A. Delcour 1 ✉ Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain 1 H 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...