Functionality of emulsifiers in sponge cake production

Abstract

The effects of emulsifiers (glyceryl monostearate and polyglycerol ester) and air inclusion on the structure of sponge batters were studied. Batter samples, immediately after mixing in a continuous mixer, were imaged for bubbles using an optical microscope and a CCD video camera. The bulk rheology of the batters was also determined to characterise their physical properties. The aqueous phases of the batters were separated by centrifugation and their surface tension was measured. The crumb structure of the finished sponge cakes was studied using a commercial texture analyser. The results showed that addition of an emulsifier helped in binding water and decreased the fluidity of the batter as well as the tension of the air/aqueous phase interface. Increasing the concentration of the emulsifier affected the distribution and size of the air bubbles trapped in the batter during mixing as well as the texture and volume of the baked sponge.

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

“…For each of the levels of fat replacement, G′ and G″ significantly increased with the addition of emulsifier. Rodríguez-García et al (2014a) and Sahi and Alava (2003) also found an increase in the moduli of low fat cakes with emulsifier and other fat replacers. Rodríguez-García et al (2014a) suggested a stronger structure promoted by the water-binding capacity of the emulsifier.…”

“…Furthermore, the incorporation of the emulsifier also reduced the changes in elasticity as the oil was replaced in the formula. Sahi and Alava (2003) also reported that the addition of emulsifier diminished springiness in sponge cakes since emulsifiers reduce the strength of interactions between the fractions of flour in bakery systems and can lead to a rather crumbly product when applied in excess.…”

“…RF1/3, RF2/3, and RF3/3=reduced fat cakes with 1/3, 2/3, and 3/3 oil substitution, respectively; E=cakes containing emulsifier Furthermore, the addition of emulsifier leads to cakes with an improved crumb structure of finer and more uniform grain (b and d), in which the large channels were less visible. According to Sahi and Alava (2003) emulsifiers can make the bubbles decrease in size with a more uniform appearance, whereas the less presence of channels indicated that less air escaped during baking. Table 2 also shows the values of the texture for the cakes studied.…”

Influencia de la adición de un ingrediente funcional en la calidad de un producto de bollería. Aspectos reológicos y texturales y su relación con la aceptación sensorial

“…TPA was carried out at 50% of compression; this value has been used in other studies (Grigelmo-Miguel et al, 2001, Kim, Yeom, Lim andLim, 2001;Singh Gujral et al, 2003;Lee, Kim and Inglett 2005), although other compression values such as 30% have been reported (Khouryied, Aramouni and Herald, 2005), 35% (Sahi and Alava, 2003), 40% (Baik, Marcotte and Castaigne, 2000) or 60% (Arunepanlop, Morr, Karleskind and Laye, 1996), indicating that there is not a clear criterion for this experimental condition. Although chewiness was calculated the data are not shown because its behaviour was the same as for hardness.The TPA curves are shown in Figure 1.…”

“…Instrumental methods offer some advantage over sensory analysis because they are rapid and objective. Baeva, Panchev and Terzieva (2000) made a study of texture (sensory and instrumental) to compare normal and energy reduced sponge cakes; Sahi and Alava (2003) studied the crumb structure of sponge cakes to evaluate the effect of different emulsifiers; texture profile analysis of cake crumb was performed by Sing Gujral, Rosell, Sharma and Singh (2003) to study the effect of sodium lauryl sulphate; and Kamel and Rasper (1988) investigated the effect on cake crumb firmness of preparing reduced-calorie cakes with sorbitol or polydextrose to replace sugar.…”