Akademik Veri Yönetim Sistemi
International Journal of Engineering Trends and Technology, cilt.67, sa.1, ss.1-6, 2019 (Scopus)
In the study, the effects of different mixture and
forms of emulsifiers that play an important role in the
formation of the internal structure of cakes on some
quality properties of cakes were investigated. For this
purpose, glycerol mono stearate (GMS) at level of
15%,30%,45% and polyglycerol ester (PGE) at level
of 10%, 15%, 20% and their powder and gel mixture
forms at level of 25 to 65 % were added to cake
formulation.
The highest specific volume value was determined in
GMS used cakes, followed by PGE, GMS/ PGE
(powder) and GMS/PGE (gel). The baking lose values
were lower in all of the cakes used in the emulsifier
compared to the control sample. The highest and the
lowest chewiness values were observed in the samples
adding of 0.15 % and 0.30 % emulsifiers,
respectively. The hardness value was found to be
lower than that of the control sample at all levels of
PGE, GMS/PGE gel and powder, while GMS was
harder than the control sample at 15%. The
emulsifier type and level were found to be statistically
significant on the shrinkage value of cakes (p<0.05).