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Instron measurement of sponge cake firmness: Effect of additives and storage conditions
Author(s) -
Guinot Patricia,
Mathlouthi Mohamed
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740540312
Subject(s) - food science , modified atmosphere , sponge , chemistry , texture (cosmology) , protein isolate , materials science , shelf life , botany , biology , artificial intelligence , computer science , image (mathematics)
Instron measurement and sensory analysis of sponge cake texture was performed under various conditions. The samples were compared on the basis of their storage in modified atmosphere (CO 2 /N 2 , 50:50 v) or not, at + 4°C or + 20°C, as whole cakes or slices of cake, and with or without additives (soya bean protein or sodium alginate). It was found that the best conditions for preservation of a soft texture in a whole cake are obtained in a modified atmosphere at +4°C when 10 g kg −1 soya bean protein is included in the sponge cake formulation.