Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/7516/
JSFA-01-06 |
|
| Title |
Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes.
|
|
| Creator |
Sudha, M. L.
Vetrimani, R. Krishnarau, L |
|
| Subject |
26 Bakery products
|
|
| Description |
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.
|
|
| Date |
2006
|
|
| Type |
Article
PeerReviewed |
|
| Format |
application/pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/7516/1/J_Sci_Food_Agric_86_706-712_%282006%29.pdf
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. |
|