Cereal Chem 40:195 - 207.  |  VIEW ARTICLE

Hydrophilic Colloids as Additives in White Layer Cakes.

W. E. Young and E. G. Bayfield. Copyright 1963 by the American Association of Cereal Chemists, Inc. 

Certain hydrophilic colloids which were superimposed upon a standard high-ratio formula improved the quality of white layer cakes when they were relatively fresh and after storage. Cakes were stored unwrapped to accelerate the staling process and were scored after 16 and 48 hr. of storage. The use of 0.1% 7HP CMC produced the highest scores at both periods. Also, 0.2% gum tragacanth, 0.2% gum arabic, 0.1% Irish moss, 0.1% ammonium alginate, and 0.1% 7LP CMC produced better cakes than the control (no additive). Agar, 0.1%, scored lower than the control at the 16-hr. period, but scored about the same after 48 hr. of storage. 7HP CMC, 0.6%, and 0.1% guar gum produced gumminess and were detrimental to cake quality. An attempt to establish an objective method as a replacement for organoleptic scoring was unsuccessful, since the correlation between the objective determinations (volumes, crumbliness, and batter resistance to shearing force) and the eating quality score was small.