摘要：Cakes attributes such as cake volume, crust and crumb properties. Tenderness gumminess prepared with fat replacers at 50 % of fat level with N-Flate, CMC and Paselli-SA2 formula were not significantly different from the control cake (<0.05). There were no significant differences among fat replacers for aforementioned cake attributes. Significant differences exist in flavor, swallowability %, mouthfeel and springiness as a result of reduced fat level (p<0.01). If fat level was reduced more than 50% cake quality started deteriorate in terms of batter density, cake volume, crumb grain quality. Therefore, reductions of fat content more than 50% is not recommended to obtain a high quality cake.
