Instron measurement of sponge cake firmness: Effect of additives and storage conditions | Zendy

Guinot Patricia | Zendy; Mathlouthi Mohamed | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

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.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research