Cereal Chem. 70:585-588   |  VIEW ARTICLE

The Role of Xanthan Gum in White Layer Cakes.

R. A. Miller and R. C. Hoseney. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Xanthan gum is widely used in cake formulations. However, its precise role and the mechanism for improving cake systems are unclear. The purpose of this study was to gain a better understanding of the role of xanthan gum in white layer cakes. Cake batters containing 1% (fwb) xanthan gum were prepared by a two-stage mixing procedure. Dried egg white level could be decreased without altering cake properties when xanthan gum was added. The effect of xanthan gum on the rheology of cake batter during heating was followed using an oscillatory probe viscometer in conjunction with electric resistance oven heating. During heating, batter viscosity decreased to a minimum and then increased sharply to a maximum. Batter viscosity of the xanthan-containing batters at the minimum and maximum points was higher than that of the control batters. For all formulations, batter viscosity at ambient temperature and the onset temperature of rapid increase in viscosity were not significantly different. Cakes containing xanthan gum continued to increase in height for a longer period than that of the control cakes, resulting in a larger volume. Incorporation of xanthan gum did not affect the degree of shrink (difference in cake height at its maximum and final heights). In addition, xanthan did not affect the amount of carbon dioxide gas lost during baking.