Improvement of Rheological and Baking Properties of Cake Batters with Emulsifier Gels

Effects of shortening containing 5 different emulsifier gels (sodium stearoyl-2 lactylate (SSL), distilled glycerol monostearate (DGMS), propylene glycol monostearate (PGMS), polysorbate-60 (PS-60) or sorbitan monostearate (SMS)) on the physical properties of cake batter and cake quality were studied. Both storage modulus (G') and loss modulus (G'') of batters containing emulsifiers increased compared with the control. Evaluation of cake batter density indicated that the emulsifier gels decreased batter density from 0.95 g/cm3 (control) to 0.85 g/cm3. Photomicrographs of cake batters with different emulsifier gels showed an increase in the number of air bubbles, which were evenly distributed, indicating a light batter with good air incorporation. Among the emulsifier gels, cakes with PS-60 gel showed max. increase in specific vol. followed by cakes with SSL, DGMS, PGMS and SMS gels.