FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (24): 1-6.doi: 10.7506/spkx1002-6630-201824001

• Food Chemistry •     Next Articles

Effect of Different Sucrose Esters and Amylases on Improving the Quality of Sponge Cake

CHEN Cheng1, ZHANG Binle1, WANG Jiabao1, WANG Feng1,2, JIN Weize2, CHEN Junmin2, HUANG Weining1,*, AKIHIRO Ogawa3   

  1. (1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2. MagiBake International Co. Ltd., Wuxi 214131, China; 3. Mitsubishi-Chemical Foods Corporation, Tokyo 100-8251, Japan)
  • Online:2018-12-25 Published:2018-12-17

Abstract: The effect of two different enzymes (maltogenic amylase and α-amylase) and two sucrose esters with different hydrophilic lipophilic balance (HLB) values (S-1670 and S-570) on batter interface properties and baking and storage characteristics of sponge cake. The results showed that the foaming ability and water-holding capacity of cake batter containing sucrose ester with an HLB value of 16 (S-1670) increased because of its decreased density and surface tension compared to the blank control. The low-filed nuclear magnetic resonance (LF-NMR) and differential scanning calorimetric (DSC) data showed that the system containing simultaneously both enzymes and sucrose ester S-1670 had shorter relaxation time T22 (4.501 ms) and lower staling rate (0.035 d-1) compared to 8.521 ms and 0.041 d-1 for that containing maltogenic amylase alone, thereby improving the quality of sponge cake after 35 d of storage at 4 ℃. Sucrose ester S-1670 exerted its effect during the first 21 days of storage, while the enzymes exerted their effect from day 21 to 35.

Key words: enzyme, sucrose ester, hydrophilic lipophilic balance (HLB), sponge cake, staling rate

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