Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes.

Sudha, M. L. and Vetrimani, R. and Krishnarau, L (2006) Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes. Journal of the Science of Food and Agriculture, 86 (5). pp. 706-712.

PDF J_Sci_Food_Agric_86_706-712_(2006).pdf Restricted to Registered users only Download (191kB)

Abstract

Pound cake was made using maltodextrin to achieve fat reduction levels of up to 80%, with or without the addition of emulsifiers (glycerol monostearate (GMS) and sodium stearoyl lactylate (SSL)), and effects on cake batter viscosity and final cake quality were determined. Fat substitution with equal quantities of maltodextrin significantly reduced cake batter viscosity and resulted in firmer, flatter cakes with reduced vol. Batter viscosity could be increased and cake quality improved by using lower concn. of maltodextrin. Further studies carried out using cake formulations containing 80% less fat and 10% added maltodextrin showed that addition of 0.5% SSL improved cake batter viscosity, but had little influence on cake texture or vol. Addition of 0.5% GMS produced cake with superior vol., despite having relatively little effect on batter viscosity.

Item Type:	Article
Uncontrolled Keywords:	CAKES-; DEXTRINS-; EMULSIFIERS-; FATS-; GLYCERIDES-; VISCOSITY-; CAKE-BATTERS; FATS-LOW-FOODS; GLYCEROL-MONOSTEARATE; MALTODEXTRINS-; QUALITY-; STEAROYL-LACTYLATES
Subjects:	600 Technology > 08 Food technology > 26 Bakery products
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Aug 2008 07:04
Last Modified:	11 Jun 2019 05:43
URI:	http://ir.cftri.res.in/id/eprint/7516

Actions (login required)

View Item