Study On The Application Of Four Functional Oligosaccharides In Sponge Cake

Cake,a popular food earned its fame with soft texture,great taste,and special flavors,hesitates consumers with its correlation with many diseases due to its high-sugar formula.Replacing the commonly used cane sugar with less harmful ingredients will ameliorate the negative impacts of high-sugar diet and hence earn higher popularity.Functional oligosaccharides,which are not digested and absorbed,can directly enter the large intestine and become a proliferative factor of the beneficial bacteria Bifidobacterium,bringing various benefits such as moistening the intestine,facilitating the absorption of minerals,and enhancing immunity.They are great alternatives to replace the cane sugar widely used in cake productions.In this paper,we aimed to explore the feasibility of utilizing Isomaltooligosaccharide,Fructooligosaccharide,Galactooligosaccharide,or Inulin to completely replace the sucrose in sponge cakes.The effects on egg mixture,batter and cake quality were analyzed respectively for each alternative ingredient.The Isomaltooligosaccharide stood out to be the optimal choice with its low cost and high improvement of cake quality.The specific research content is as follows.Firstly,the effects of four functional oligosaccharides on the properties of egg mixture and batter were studied,and compared with the sucrose group to explain the causes for these differences.The results showed that the foaming ability of Fructooligosaccharide was 3% higher than that of the sucrose group,while the foaming ability of Isomaltooligosaccharide,Galactooligosaccharide and Inulin was 10%,18% and 36% lower than that of the sucrose group,respectively.The stabilities of the foams were significantly negatively correlated with their foaming abilities.Viscosity was the most important factor affecting the quality of batter.The viscosity of Fructooligosaccharide aqueous solution was comparable to that of sucrose,so the batter viscosity has no significant difference compared with the sucrose group,while the viscosities of Isomaltooligosaccharide and Galactooligosaccharide batter were 2.19 times and 2.79 times higher than that of the sucrose group,respectively.The Inulin was highly capable of absorbing water,and the batter viscosity was 29.76 times than that of the sucrose group,resulting in the worst batter quality.In terms of the effect of starch gelatinization temperature,the four functional oligosaccharides were similar to sucrose in the sense of significantly increasing the starting temperature of flour gelatinization,which was beneficial to delay bubble overflow during baking and helped the cake form a loose and porous structure.Secondly,the effects of four functional oligosaccharides on cake quality were explored.The results showed that the specific volume of the Fructooligosaccharide sponge cake was not significantly different from that of the sucrose group,while the specific volumes of Isomaltooligosaccharide,Galactooligosaccharide and Inulin groups were 11.75%,14.10% and 30.89% lower than that of the sucrose group,respectively.The volume of the sponge cake showed a significant negative correlation with the relative density of batter.Based on the texture,moisture content and sensory data of the sponge cake,we concluded that Fructooligosaccharide,Isomaltooligosaccharide and Galactooligosaccharide sponge cake was not sweet enough,but the color,the flavor and taste of the cake were pretty good,and it was still acceptable after 3 days of storage.Inulin was too strong in water absorption,leading to small size and high hardness of resulting cakes,which were not desirable.In order to guide production,the relatively inexpensive Isomaltooligosaccharide was selected as a substitute of sucrose.The quality of the Isomaltooligosaccharide sponge cake was further optimized by improving the properties of sweetness,emulsification and specific volume.Sucralose,Sorbitol,Sucrose fatty acid ester and Polydextrose were selected as cake-quality improvers.The specific volume and sensory score of sponge cake were used as the response indicators.Via single factor experiment and response surface optimization,the optimal formula of the composite improver turned out to be: Sucralose 0.020%,sorbitol 0.207%,sucrose fatty acid ester 0.203%,and polyglucose 6.71%.The sensory score was 89.78 points and the specific volume was 4.14 mL / g.Compared with the blank group and sucrose control group,the specific volume and sensory score of the modified Isomaltooligosaccharide sponge cake were significantly improved,which would have practical values in guiding the production.