Microcrystalline cellulose replacement in cakes and biscuits.

Sensory and physical characteristics of cakes and biscuits with up to 60 per cent of flour replaced, volume for volume, with microcrystalline cellulose were compared with those of the respective controls. High quality products were obtained at replacement levels of 40 and 20 per cent, respectively, in lean-formula cakes and in biscuits. At these replacement levels, caloric density was reduced by 12 and 10 per cent, respectively, in the cakes and biscuits.