Staling of sponge cakes with added emulsifiers

Abstract

AbstractThe effect of three types of emulsifiers (polyglycerol monostearate ester – E475, sucrose stearate ester – E473 and modified inulin palmitate ester – HP-25) on the starch retrogradation in sponge cake (SC) during storage was investigated. The method of differential scanning calorimetry (DSC) was applied to determine the changes in the starch retrogradation during the staling process. The retrogradation temperature and the enthalpy of the endothermic transition decreased when emulsifiers were added. The lowest values of the enthalpy for the whole storage period were found for SC with 1% HP-25. The methods of differential thermal analysis (DTA) and thermogravimetry analysis (TGA) showed significantly bigger (1.43 times) amount of strongly bound water in the crumb of the SC with E475 and HP-25 in comparison to the control sample on the sixth day of storage. Based on our results, emulsifiers possessed retarding effect on the starch retrogradation and extend the shelf-life of the SC.