Abstract
To avoid various issues brought by high-sugar intake from sponge cake, we explored the feasibility of completely replacing sucrose in sponge cake with four kinds of functional oligosaccharides, whose effects on the batter and the baking quality were compared with each other. The results showed that the batters of isomaltooligosaccharide, fructooligosaccharide, and galactooligosaccharide were similar to that of the sucrose group, illustrating promises of introducing healthier formula without sacrificing product quality. The sponge cakes of the three substitute candidates maintained good taste after three-day storage. However, the fourth candidate, inulin, was too strong in water absorption, resulting in low quality of sponge cakes in the sense of smaller sizes, higher hardness, and powder-like taste, usually regarded as not desirable.
Publication Date
5-28-2019
First Page
8
Last Page
13
DOI
10.13652/j.issn.1003-5788.2019.05.002
Recommended Citation
Yongjun, WANG; Wenting, DENG; Jianxian, ZHENG; and Weining, HUANG
(2019)
"Effects of four kinds of functional oligosaccharides on the batter and the baking quality of sponge cake,"
Food and Machinery: Vol. 35:
Iss.
5, Article 2.
DOI: 10.13652/j.issn.1003-5788.2019.05.002
Available at:
https://www.ifoodmm.cn/journal/vol35/iss5/2
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