Application of Hydroxypropyl Distarch Phosphate in Sponge Cake
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Abstract
Objective of this research was to study effects of wheat flour substituted by hydroxypropyl distarch phosphate (HDP) on physical properties and sensory characteristics of sponge cake. Results showed that 20-40% of wheat flour substituted by HDP resulted in a decreasing specific gravity of the cake batter, specific volume, standing height and volume index of the cakes, comparing to those of the control formula (p≤0.05). The cake with 40% HPD had the lowest hardness and gumminess (p≤0.05). Air cells distribution within the HDP-containing cake crumbs were non-uniform and the numbers of air cells were greater and larger. There was no significant difference in scores of color, texture, taste and overall acceptability of the cake samples with HDP (p>0.05), while the score of appearance was lower than that of the control (p≤0.05). Substitution with 30% HDP was the highest value providing a non-significant difference in hardness of cake with comparison of the control (p>0.05). Its score of appearance was in the range of ‘slightly to moderately preferred’. Therefore, this formula (30% HDP substitution) was selected for studying changes in cake quality during 7-day storage at 25°C. Hardness, gumminess, chewiness and aw of the exterior parts increased, while aw of the interior parts of the cakes greatly decreased (p≤0.05) within the first two days of storage. Those parameters changed slightly afterwards. Moreover, it was clearly shown that substitution of wheat flour with 30% HDP could retard an increase in hardness of the cake during the storage.
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