Effect of different hydrocolloids on the quality and shelf life of sponge cakes

Functionality of hydrocolloids of different origin and chemical structure (hydroxy-propylmethylcellulose, guar gum and xanthan gum) on sponge cake quality and their potential use in retarding the staling process have been studied. Hydrocolloid effects were established by measuring batter density, water losses during and after baking, and size, shape and texture of sponge cakes. Texture was evaluated instrumentally through a texture profile analysis (TPA) test applied on fresh and 3 days stored sponge cakes. In general, the quality of sponge cakes was always improved

کلیدواژه ها:

sponge cake ، Hydrocolloids ، Gums ، Cake quality ، Texture