Study on improvement of carboxyl methyl cellulose in frozen batter cake by modifying thermal and baking properties

The effect of frozen condition (frozen storage time and freeze-thaw cycles) and carboxyl methyl cellulose (1%, 2% and 3%) on thermal, rhological and baking properties of angel food cake batter were investigated. Batter ice melting enthalpy (△Hm) , viscosity, specific gravity and bubbles distribution, and cake specific volume and hardness were determined by using differential scanning calorimetry, viscometer, digital microscopy and texture analyzer, respectivly. Results showed that as frozen storage and freeze-thaw cycles continued, batter △Hm and specific gravity increased, viscosity and bubbles uniformity decreased, resulting in a decrease in the specific volume and an increase in hardness of cake. Carboxyl methyl cellulose retarded an increase in △Hm, specific gravity and cake hardness, and retarded a decrease in viscosity, bubbles uniformity and cake specific volume. And the cake with 1% carboxyl methyl cellulose was the best when the amount of carboxyl methyl cellulose was added at level range from 1% to 3%.