Cereal Chem 64:50-54   |  VIEW ARTICLE

The Selection of Levels of Canola Oil, Water, and an Emulsifier System in Cake Formulations by Response-Surface Methodology.

M. Vaisey-Genser, G. Ylimaki, and B. Johnston. Copyright 1987 by the American Association of Cereal Chemists, Inc. 

Canola oil successfully replaced hydrogenated shortening in layer cakes when used with appropriate levels of water and an emulsifier system of monoglycerides, polysorbate 60, and sodium stearoyl lactylate. Sixteen formulations representing five levels each of oil, water, and emulsifier were selected for preparation on the basis of a modified Box central composite design. Emulsifier level was a critical component of the regression equations for batter specific gravity, baked volume index, Texturometer firmness, and the sensory features of crumb quality, crumb color, and flavor. Multiple contour maps derived through response-surface methodology showed the acceptability region for various water and oil combinations at different oil levels. Flavor was the limiting factor at all oil levels. Predictions were that cakes containing either 52.5 or 31.5% canola oil would yield acceptable cakes with 8% or more of the emulsifier system in combination with 137% or more water, based on flour weight. However, at the lowest oil level tested (10.5%), higher levels of both emulsifier (9.5%) and water (169%) were required.