Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes

Date

2003-08-01

Author

Seyhun, N
Şümnü, Servet Gülüm
Şahin, Serpil

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The effects of different types of emulsifiers, gums, and fat contents on the retardation of staling of microwave-baked cakes were investigated. First, different types of emulsifiers (DATEM, Lecigran, and Purawave) at three different fat contents (50%, 25%, and 0%) were added to cake formulations to retard staling of microwave-baked cakes. Then, three types of gums (guar gum, xanthan gum, and methylcellulose) were added to the optimum formulations chosen. As a control, cakes formulated without any emulsifier or gum addition and baked in an conventional oven at 175 degreesC for 25 min was used. Weight loss, firmness, soluble starch and amylose content of the cakes were used as the indicators of staling criteria. Cakes were baked in a microwave oven for 1.5 min at 100% power. Variation of staling parameters during storage of cakes followed zero-order kinetics. Use of emulsifiers and gums helped to retard staling of microwave-baked cakes. Fat content was found to be a significant factor in affecting variation of firmness and weight loss of the cakes during storage. DATEM and Purawave were the most effective emulsifier types. Using gums in combination with emulsifiers gave better moisture retention and softer cakes than using gums alone.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/35388

Journal

NAHRUNG-FOOD

DOI

https://doi.org/10.1002/food.200390058

Collections

Department of Food Engineering, Article

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Citation Formats

N. Seyhun, S. G. Şümnü, and S. Şahin, “Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes,” NAHRUNG-FOOD, pp. 248–251, 2003, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/35388.