Improving the emulsion stability of sponge cake by the addition of r-polyglutamic acid

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題名:	Improving the emulsion stability of sponge cake by the addition of r-polyglutamic acid
作者:	Yung-Shin Shyu Wen-Chieh Sung
貢獻者:	餐旅管理系
關鍵詞:	sponge cake polyglutamic acid PGA emulsion stability differential scanning calorimetry DSC scanning electron microscopy SEM
日期:	2010-06
上傳時間:	2012-05-23 15:46:47 (UTC+8)
摘要:	The batter properties of sponge cake with the addition of γ-polyglutamic acid (PGA) at different levels (0.05, 0.1, 0.5 gkg^(-1), w/w) was evaluated. The viscosity, emulsion stability and foam stability increased at the addition of 0.5 gkg^(-1) PGA level. PGA caused significant declines in the differential scanning calorimetry (DSC) enthalpy, onset and peak temperatures of ice-melting transition of sponge cake. Sponge cakes manufactured with 0.5 gkg^(-1) PGA addition were in general lighter on crumb color and white index than the control. Scanning electron microscopy showed that sponge cake with the addition of 0.1 and 0.5 gkg^(-1) PGA exhibited micro-structures having thinner walls of pores on cake crumb. The internal structure of sponge cake with the addition of PGA (0.1 and 0.5 gkg^(-1)) was finer and smoother than without. The addition of γ-PGA was shown to delay staling of cake crumb as well as improve texture of sponge cake.
關聯:	Journal of Marine Science and Technology 18(6)：p.895-900
顯示於類別:	[Dept. of Hotel and Restaurant Management] Periodical Articles

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