Cereal Chem 64:222-225   |  VIEW ARTICLE

Addition of Sucrose Fatty Acid Ester Emulsifiers to Sponge Cakes.

M. M. Pierce and C. E. Walker. Copyright 1987 by the American Association of Cereal Chemists, Inc. 

Sponge cakes are high-ratio, low-fat cakes that rely on incorporated air for volume and texture. Sucrose esters, recently approved for food use, have been shown to affect batter specific gravity, cake volume, crumb firmness, and texture of sponge cakes. Sucrose esters with hydrophil-lipophil balance values of 6, 11, and 15, and a commercial plastic alpha-mono/diglyceride emulsifier were tested at 1, 2.5, and 4% flour weight basis. When added in powder form to the dry ingredients, the sucrose esters increased volume and tenderness and produced a more desirable texture. When the same sucrose esters were hydrated before addition, resulting cake volumes averaged 20 to 160 cm3 greater than when the sucrose ester was added in powder form.