EFFECTS OF EMULSIFIERS, SORBITOL, POLYDEXTROSE, AND CRYSTALLINE CELLULOSE ON THE TEXTURE OF REDUCED‐CALORIE CAKES1

摘要

ABSTRACTThe textural and sensory qualities of reduced‐calorie cakes prepared from non‐shortening batters in which sucrose was partly replaced with sorbitol or poly‐dextrose (with the addition of carboxymethylcellulose or microcrystalline cellulose to the latter) was studied. The batters were treated with different types and concentrations of emulsifier (Tandem 22H, Atlas A and MD‐SSL). At the 30 replacement of sucrose with 1.5 or 3.5 (on flour weight) of Tandem 22H or Atlas A, the cakes were of an acceptable quality. Higher levels of emulsifier treatment further enhanced the aeration capacity of the batters, but impaired the overall quality of the final product. The emulsifier MD‐SSL was found to be less suitable under the given conditions of cake baking because of the excessive aeration of batters. With cakes of acceptable quality, the calorie value reduction was in a 15 to 23 range compared with a standard full‐c