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Three polyols (maltitol, xylitol, and erythritol) were used to replace sucrose in sponge cake formulation and their effects on the foaming and thermal properties of egg protein in liquid whole egg (LWE) and the qualities of resulted sponge cake were investigated. It turned out that, the presence of maltitol acted closest to sucrose in sponge cake system. LWE with both sucrose and maltitol had relatively...
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