Abstract
ABSTRACT: Effect of emulsifier gels prepared using sodium stearoyl‐2 lactylate (SSL), distilled glycerol monostearate (DGMS), propylene glycol monostearate (PGMS), polysorbate‐60 (PS‐60), and sorbitan monostearate (SMS) in shortening medium and on the physical properties of cake batter and the quality of cake were studied. Both storage modulus (G') and loss modulus (G”) of batters containing emulsifier gels increased compared with the control. The evaluation of cake batters for batter density showed that the emulsifier gels decreased the batter density from 0.95 g/cm3 for the control to 0.85 g/cm3. The photomicrographs of cake batters with different emulsifier gels showed an increase in the number of air bubbles, which were evenly distributed when compared with the control, indicating a lighter batter and better air incorporation. Among the emulsifier gels, cakes with PS‐60 gel showed a maximum increase in specific volume followed by cakes with SSL, DGMS, PGMS, and SMS gels.
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