The Effects of Emulsifiers and their Different Forms on the Physical, Chemical and Textural Properties of Sponge Cakes

In the study, the effects of different mixture and forms of emulsifiers that play an important role in the formation of the internal structure of cakes on some quality properties of cakes were investigated. For this purpose, glycerol mono stearate (GMS) at level of 15%,30%,45% and polyglycerol ester (PGE) at level of 10%, 15%, 20% and their powder and gel mixture forms at level of 25 to 65 % were added to cake formulation. The highest specific volume value was determined in GMS used cakes, followed by PGE, GMS/ PGE (powder) and GMS/PGE (gel). The baking lose values were lower in all of the cakes used in the emulsifier compared to the control sample. The highest and the lowest chewiness values were observed in the samples adding of 0.15 % and 0.30 % emulsifiers, respectively. The hardness value was found to be lower than that of the control sample at all levels of PGE, GMS/PGE gel and powder, while GMS was harder than the control sample at 15%. The emulsifier type and level were found to be statistically significant on the shrinkage value of cakes (p<0.05). © International Journal of Engineering Trends and Technology. All rights reserved.