Effect of different emulsifiers and bubble-retaining type liquid shortening on batter and baking characteristics of sponge cake

Authors

ZOU Qibo, State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangnan University Fulinmen Baking Research Institute, Wuxi, Jiangsu 214122, China; Zhangjiagang Fortunebakery Co., Ltd., Suzhou, Jiangsu 215600, China
WANG Jiabao, State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
CHEN Cheng, State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangnan University Fulinmen Baking Research Institute, Wuxi, Jiangsu 214122, China; Zhangjiagang Fortunebakery Co., Ltd., Suzhou, Jiangsu 215600, China
LIANG Liting, State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
CAO Weichao, State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
CHEN Junmin, MagiBake International Co., Ltd., Wuxi, Jiangsu 214131, China
HUANG Weining, State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
AKIHIRO Ogawa, Mitsubishi-Chemical Foods Corporation, Tokyo 1008251, Japan

Abstract

The effects of monoglyceride emulsifier and sucrose ester emulsifier combined with bubble-retaining type liquid shortening on batter and baking characteristics of sponge cake were studied. The results showed that compared with the cake containing only the monoglyceride type emulsifier, the density of the batter containing the sucrose ester type emulsifier combined with the bubble-retaining type liquid shortening decreased, the viscosity and surface tension of cake batter increased, and stability of cake batter was improved. The cake specific volume was 4.01 mL/g, compared with the cake containing only the monoglyceride type emulsifier, the specific volume of the sponge cake containing the sucrose ester type emulsifier and bubble-retaining type liquid shortening increased by 68.5%, while the surface blister of cake decreased. In the cake storage period study, after 28 days, the hardness of the cake containing sucrose ester type emulsifier and bubble-retaining type liquid shortening reduced by 37.8% compared with the control.

Publication Date

11-28-2019

First Page

28

Last Page

33,151

DOI

10.13652/j.issn.1003-5788.2019.11.007

Recommended Citation

Qibo, ZOU; Jiabao, WANG; Cheng, CHEN; Liting, LIANG; Weichao, CAO; Junmin, CHEN; Weining, HUANG; and Ogawa, AKIHIRO (2019) "Effect of different emulsifiers and bubble-retaining type liquid shortening on batter and baking characteristics of sponge cake," Food and Machinery: Vol. 35: Iss. 11, Article 5.
DOI: 10.13652/j.issn.1003-5788.2019.11.007
Available at: https://www.ifoodmm.cn/journal/vol35/iss11/5

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