Abstract
This study was conducted to evaluate the effects of sucrose ester and monoglyceride emulsifier on the characteristics of sponge cake batter during foaming and defoaming time. Along with that, impact of various foaming and defoaming time combinations on the batter's specific volume, viscosity, micro structure attributes and baking quality were analyzed. The results unraveled that sucrose ester emulsifier alleviated the surface blisters in sponge cake and it also showed good impact on baking characteristics. This study also revealed that the sponge cake surface bubbles were also alleviated by choosing an appropriate whipping time combination (foaming time 3.50 min, defoaming time 6.33 min).
Publication Date
10-28-2018
First Page
8
Last Page
13,70
DOI
10.13652/j.issn.1003-5788.2018.10.002
Recommended Citation
Jiabao, WANG; Cheng, CHEN; Feng, WANG; Yuehui, HAO; Weize, JIN; Junmin, CHEN; Weining, HUANG; and Ogawa, AKIHIRO
(2018)
"Effects of different whipping times and emulsifiers on surface bubbles formation of sponge cake,"
Food and Machinery: Vol. 34:
Iss.
10, Article 2.
DOI: 10.13652/j.issn.1003-5788.2018.10.002
Available at:
https://www.ifoodmm.cn/journal/vol34/iss10/2
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