Influence of emulsifiers on the changes of sponge cakes during storage

Stanko Stankov; Marianna Baeva; Violeta Slavova

Volume : VI, Issue : XII, December - 2016

Influence of emulsifiers on the changes of sponge cakes during storage

Stanko Stankov, Marianna Baeva, Violeta Slavova

Abstract :

The present research investigated the effect of three types of emulsifiers on the changes of sponge cakes during storage. The following 4 samples were examined – control sponge cake, prepared by traditional recipe, sponge cakes with added 1% of one of the following emulsifiers – modified inulin palmitate ester (HP–25), sucrose stearate ester (E473) and polyglycerol monostearate ester o (E475). The changes flowing during storage at 18 C and 75% relative humidity are investigated. This approach evidenced that the evolution ofthe sponge cakes freshness closely depends on the dynamic ofthe waterin the crumb during storage.The amount of waterin crumb cakes reduced during the storage process. It was proved that, simultaneously with the changes of the water in the crumb cake during storage, the qualitative characteristics (structural and mechanical properties) of the crumb of sponge cake had also changed.The kinetics investigations on crumb moisture showed that use of emulsifiers has preserved the sponge cake freshness up to the sixth day of storage in comparison with control cake. That visible effect in cakes with 1% sucrose stearate ester and with 1% modified inulin palmitate ester. The moisture loss in the crumb of these sponge cakes was lowest during storage. Higher values of shrinkage and springiness of cake with 1% sucrose stearate ester were read on the first and on the third day of storage.