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

doi:10.7506/spkx1002-6630-201824001

Abstract

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

CLC Number:

TS213.2

CHEN Cheng, ZHANG Binle, WANG Jiabao, WANG Feng, JIN Weize, CHEN Junmin, HUANG Weining, AKIHIRO Ogawa. Effect of Different Sucrose Esters and Amylases on Improving the Quality of Sponge Cake[J]. FOOD SCIENCE, 2018, 39(24): 1-6.

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

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