This may be explained by the results of
Caprises et al., 2008 which stated that the addition
of dietary fiber could slow down the rate of gas
diffusion of batter viscosity and give enough
strength for the cake to hold the expanded air
cells during baking and retain the cells during the
early stage of baking [37]. Hindering the change of
batter from a fluid aerated emulsion to a solid with
porous structure came about by an increase of starch
gelatinization temperature. Then air bubbles were
allowed to properly expand by the carbon dioxide
gas and water vapor before the cake set and finally
increased its volume [38].