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Improvement of rheological and baking properties of cake batters with emulsifier gels

Jyotsna, R. and Prabhasankar, P. and Indrani, D. and Venkateswara Rao, G. (2004) Improvement of rheological and baking properties of cake batters with emulsifier gels. Journal of Food Science, 69 (1). SNQ16-SNQ19.

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Abstract

Effects of shortening containing 5 different emulsifier gels (sodium stearoyl-2 lactylate (SSL), distilled glycerol monostearate (DGMS), propylene glycol monostearate (PGMS), polysorbate-60 (PS-60) or sorbitan monostearate (SMS)) on the physical properties of cake batter and cake quality were studied. Both storage modulus (G') and loss modulus (G'') of batters containing emulsifiers increased compared with the control. Evaluation of cake batter density indicated that the emulsifier gels decreased batter density from 0.95 g/cm3 (control) to 0.85 g/cm3. Photomicrographs of cake batters with different emulsifier gels showed an increase in the number of air bubbles, which were evenly distributed, indicating a light batter with good air incorporation. Among the emulsifier gels, cakes with PS-60 gel showed max. increase in specific vol. followed by cakes with SSL, DGMS, PGMS and SMS gels.

Item Type: Article
Uncontrolled Keywords: BAKING-; CAKES-; EMULSIFIERS-; PHYSICAL-PROPERTIES; RHEOLOGICAL-PROPERTIES; SHORTENINGS-; BAKING-PROPERTIES; CAKE-BATTERS
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jun 2009 06:48
Last Modified: 28 Dec 2011 09:58
URI: http://ir.cftri.com/id/eprint/7550

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