Cereal Chem 66:158-161   |  VIEW ARTICLE

Effects of Acidulants in Controlling Browning in Cakes Prepared with 100% High-Fructose Corn Syrup or Sucrose.

J. M. Johnson and C. H. Harris. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Replacing sucrose in cakes with high-fructose corn syrup (HFCS) affects browning, volume, and sensory characteristics. In this study, cakes were prepared with 100% HFCS or 100% sucrose and two different acid leavening systems to control browning, cream of tartar, an acid salt, or glucono-delta-lactose. Cakes were evaluated for total browning, 5-hydroxymethylfurfural, volume, moisture, color, loss of lysine, and sensory characteristics. The use of acidulants and consequent lowering of the batter pH significantly reduced the total browning and hydroxymethylfurfural content of the cake crusts. Glucono-delta-lactose was more effective in controlling browning than cream of tartar. Lysine loss was reduced by the addition of either acidulant. Sensory analysis determined that the cakes containing 100% HFCS and acidulants were significantly different from control cakes containing 100% sucrose and acidulants in crust and crumb color, moistness, tenderness, and aftertaste.