Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer

Abstract

Effect of polydextrose-substitution on the high-ratio cake was investigated in terms of the cake batter structure (emulsion drainage time, average bubble size, size distribution and uniformity), and expansion characteristics of the cake (cake height, average pore size and shape factor, size uniformity, size and shape distribution).Imaging technique suggested for the analysis of batter microstructure allowed detection of relative differences among formulations. Increase in polydextrose-substitution reduced emulsion drainage time, but decreased average bubble size and increased uniformity. Sugar-replacement decreased average pore size and uniformity within the crust and increased them within the crumb related with reduced batter stability as indicated by a decrease in emulsion drainage time. Fat-replacement had a similar effect on the crust, but the crumb was not affected to the same extent. Simultaneous polydextrose-substitution allowed 25% fat-replacement and 22% sugar-replacement resulting in 22% reduction in calorific value based on total sugar and fat content.