![]() The emulsifiers used for cake baking should be in the α-gel state to create a stabilizing film to cover the bubble surfaces (Jyotsna et al. The most important factor affecting the function of an emulsifier is its physical state. Also the influence of shortening–based emulsifier gels including sodium stearoyl-2 lactylate (SSL), distilled glycerol monostearate (DGMS), propylene glycol monostearate (PGMS), polysorbate–60 (PS–60), and sorbitan monostearate (SMS) on the rheological and baking properties of cake batters containing 120 g egg on flour basis was studied by Jyotsna et al. ( 2008) gluten-free cake batter was made from rice flour, gums and emulsifier to model the rheological characteristics of gluten-free cake batter. ( 2009), two different emulsifiers namely glycerol monostearate (GMS) and sodium stearoyl-2-lactylate (SSL) were added to the eggless cake samples in combination with different hydrocolloids. Different emulsifiers have already been tried for partial or total substitution of egg in cake. 2007) that could be achieved by applying different types of emulsifiers. Generally, high-quality cakes have various attributes, including high volume, uniform crumb structure, tenderness, shelf life and tolerance to staling (Gomez et al. On the other hand, emulsifiers that have common use in the baking industry, have the ability to provide the necessary aeration and gas bubble stability during the baking process (Turabi et al. Therefore, the use of vegetable proteins for partial or total substitution of eggs in cake formulations appears to be an interesting objective. Because of functional roles of egg in cake production, it would be difficult to reduce or substitute egg in cake completely (Ashwini et al. 2009) but it has high nutritional value and multi-functional properties, including emulsification, coagulation, foaming and flavor (Kohrs et al. ![]() Among different ingredients used in cake making, egg is the most costly ingredient and significant source of cholesterol (Ashwini et al. Regarding models of different response variables (except for some properties) and their high R 2 (99.51–100), it could be concluded that models obtained by mixture design were significantly fitted for the studied responses.Įgg, wheat flour, sugar and fat are the major ingredients in cake baking. Almost in all cases emulsifiers, compared to the control cake, changed properties of eggless cakes significantly. Physical properties of cake batters (viscosity, specific gravity and stability), cake quality parameters (moisture loss, density, specific volume, volume index, contour, symmetry, color and texture) and sensory attributes of eggless cakes were analyzed to investigate functional potential of the emulsifiers and results were compared with those of control cake containing egg. In this study, three emulsifiers including distilled glycerol mono stearate (DGMS), lecithin and sorbitan mono stearate (SMS) were used to bake seven eggless cakes containing soy milk and optimization was performed by using mixture experimental design to produce an eggless cake sample with optimized properties. Emulsifiers of different structures and functionalities are important ingredients usually used in baking cakes with satisfactory properties.
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