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White Layer Cake Batter Emulsion Characteristics: Effects of Sucrose Ester Emulsifiers
Author(s) -
EBELER S.E.,
BREYER L.M.,
WALKER C.E.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13104.x
Subject(s) - sucrose , chemistry , emulsion , viscosity , rheology , diglyceride , food science , shear thinning , chromatography , organic chemistry , materials science , composite material , enzyme
Alpha‐mono‐/diglyceride emulsified batters had the highest specific gravity, nonemulsified batters had the lowest specific gravities, and sucrose ester emulsified batters were intermediate, varying with the hydrophil‐lipophil balance of the emulsifier. Sucrose ester emulsified batters generally exhibited pseudoplastic viscosity characteristics with viscosities and flow rates falling between those of the nonemulsified batter and the a‐mono‐/diglyceride emulsified batter. The addition of sucrose esters resulted in cakes with volumes greater than when no emulsifier was used. However, the sucrose ester emulsified cakes shrank from the edge of the pan and collapsed upon cooling, exhibiting a very flat profile.