| Abstract: | The effect of fat replacement by maltodextrin on cake batter viscosity and the quality of the resultant cakes was studied. The viscosity of batter was reduced significantly when fat was replaced with equal quantities of maltodextrin. Cakes prepared from this batter had low volume and firmer texture. Relatively better cakes were obtained when lower quantities of maltodextrin were used in the formulation. Viscosity of the above cake batter was relatively higher. A relationship between batter viscosity and cake volume was observed. Further improvement in cake volume could be achieved using emulsifiers. In the presence of glycerol monostearate little improvement in cake batter was observed, but the resultant cake volume was improved. However, sodium steroyl lactylate, which improved the batter viscosity, did not improve the cake volume or texture. Copyright © 2005 Society of Chemical Industry |
