Effect of emulsifiers addition in sponge cake premix on the physical and sensory of sponge cake

Abstract

Abstract Baked products such as bread, biscuits, and cakes are among the most popular food categories because of their convenience. Sponge cake has a porous structure like a sponge and is lightweight and soft. The single-stage mixing method has been developed and widely applied in the large-scale production of sponge cakes. The sponge cake formulations generally use an additional emulsifying agent to form better aeration. The effect of adding emulsifiers in the formulation of sponge cake premix on the cake expansion and stability, appearance, softness, and moistness of the sponge cake was investigated. The emulsifiers contain several functional molecules, including acid esters of vegetable oils, naturally occurring partial glycerides, and proteins. Different concentrations of emulsifiers significantly affect the physical of sponge cake. The addition of 3% emulsifiers resulted in the highest cake expansion and the highest score of the overall sensory attribute. According to De Garmo’s effectiveness index analysis, an addition of 3% resulted in the most optimum physical and sensorial attributes.