Science and Technology of Food Industry

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CN   11-1759/TS
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Effects of emulsifier on quality of cake baked with microwave[J]. Science and Technology of Food Industry, 2013, (02): 306-309. DOI: 10.13386/j.issn1002-0306.2013.02.079
Citation: Effects of emulsifier on quality of cake baked with microwave[J]. Science and Technology of Food Industry, 2013, (02): 306-309. DOI: 10.13386/j.issn1002-0306.2013.02.079
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Effects of emulsifier on quality of cake baked with microwave

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    • Abstract
  • The effects of emulsifier types and dosages on the qualities of cake baked with microwave were studied. The recipe of compound emulsifier was optimized and the quality of cake was evaluated by texture analyzer and sensory evaluation. The results showed that GMS could greatly improve the texture and specific volume of cake, SE and OSA-starch represented a better emulsification capability and compound emulsifier had a synergistic effect. The optimized recipe of compound emulsifier was:GMS 0.6% , SE 0.2% and OSA-starch 0.3%. Moreover, the cake with addition of compound emulsifier had a quality of soft texture, good bulkiness and exquisite taste.
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