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《Modern Food Science and Technology》 2013-09
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Effect of Hydrophilic Colloid on the Quality of Sponge Cake

SONG Zhen-shan;LI Jia-yu;ZHOU Xue-song;Guangzhou Honsea Industry CO. LTD;  
The effects of xanthan gum,sodium alginate and gellan gum on the specific volume,moisture content,water activity and texture of sponge cake were studied in the paper.According to the test of specific volume,moisture content,water activity and TPA,the results showed that the sodium alginate could improve the volume of cake obviously,and the volume of cake reached the maximum value when the dosage was 0.10%.Xanthan gum,sodium alginate and gellan gum all could increase the moisture content which reached the maximum value when the dosage of sodium alginate was 0.15%.Adding 0.10% sodium alginate could lower the water activity significantly.The texture test showed that adding 0.10% xanthan gum or 0.05% sodium alginate could delay the aging of cake.The microbiological examination showed that sodium alginate could decrease the water activity of the cake,and restrain the growth of mildew.According to the influential factors,adding 0.10% sodium alginate in sponge cake was suggested to improve the quality of sponge cake.
【Fund】: 广州市创新型企业(2011Z3-00005)
【CateGory Index】: TS213.2
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