Effects of sucrose reduction on the structural characteristics of sponge cake

Abstract

The consumption of reduced-calorie cakes has been increasing, however this has presented challenges to be overcome concerning the formation of their structure when the sucrose is substituted by alternative sweeteners, gums or thickening agents. The present study evaluated the internal characteristics of cakes with a reduction in sucrose, and the effects of its substitution on starch gelatinisation. Starting with a pre-established formulation, the sucrose was gradually substituted by a 1.0% mixture of sucralose in a 1.5% xanthan gum solution. In the substituted cake mix, the apparent viscosity and its thermal properties were evaluated using differential scanning calorimetry (DSC). Specific volume (SV) and cell count (CC) were evaluated in the cakes. As the sucrose content decreased (52.17 to 10.00%), the specific volume (1.94 to 0.7 mL/g), cell count (36.2 to 4.0 cell/cm²) and the apparent viscosity of the batter (337.56 to 631.40 cP) were also reduced. The results showed that substituting the sucrose contributed greatly to the formation of defects in the cake structure (holes). From the data obtained, and thermograms of standard cake batters and those with a reduction in sucrose, it can be concluded that sucralose reduced the temperature of starch gelatinisation, speeding the process and causing compaction of the cake structure during baking, favouring the formation of bubbles throughout the batter. Key words: Low calorie. Sucralose. Xanthan gum. RESUMO-O consumo de bolos com redução calórica vem crescendo, mas tem apresentado desafios a serem superados na formação da sua estrutura quando o açúcar é substituído por adoçantes alternativos, gomas ou espessantes. O presente trabalho avaliou as características internas de bolos com redução de açúcar e os efeitos da sua substituição na gelatinização do amido. A partir de uma formulação pré-estabelecida, a sacarose foi gradualmente substituída, por uma mistura de sucralose (1.0%) em solução goma xantana (1.5%).Na massa dos bolos substituídos,foram avaliadas , a viscosidade aparente e suas propriedades térmicas por meio de calorimetria diferencial exploratória (DSC) e nos bolos, seus volumes específicos e a contagem de células(CC)). À medida que o teor de sacarose diminuiu (52.17-10,00%) foram reduzidos o volume específico (1.94-0.7 mL/g), a contagem de células (36.2-4.0 cel/cm²) do bolo e a viscosidade aparente da massa (631.40-337.56 cP). Os resultados obtidos demonstraram que a substituição do açúcar contribuiu acentuadamente para a formação de defeitos na estrutura do bolo (buracos). A partir dos dados encontrados e dos termogramas das massas dos bolos padrão e com redução de sacarose, pudemos concluir que a presença de sucralose reduziu a temperatura de gelatinização do amido, acelerando esse processo e causando uma compactação da estrutura durante o assamento, favorecendo a coalescência das bolhas dispersas na massa. Palavras-chave: Bolos. Sucralose. Gomas.

Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations

“…During baking, interactions between sucrose and starch and a low level of water elevate starch gelatinization temperature and delay protein denaturation resulting in more thorough expansion of air bubbles, improved cake microstructure, porosity, and volume. Sucrose also has a great contribution to the crust color and flavor of the cake by taking part in caramelization reaction during baking (Cavalcante & Mendes da Silva, 2015;Rodríguez-García et al, 2013;Wilderjans et al, 2013).…”

Impact of replacing sugar withStevia rebaudianaBertoni leaves on the physical–chemical and sensory characteristics of gluten‐free and lactose‐free cake

“…Dadalı & Elmacı (2019) found values ranging from 1.84 to 2.13 cm 3 g À1 .for cakes with a reduction of 15% and 25% of sugar made with wheat flour. Another study, such as that of Cavalcante & da Silva (2015), presented results for specific volumes from 0.70 to 2.47 cm 3 g À1 for sponge cakes made with wheat flour and percentages of sugar substitution by sucralose gum that varied from 0% to 52.17%.…”

Simultaneous reduction of fat and sugar in cake production; effects of changing sucrose, oil, water, inulin, and Rebaudioside A on cake batter properties

“…Lipids (fat and oil) and sucrose are two main ingredients in cake manufacturing which play important roles in batter and cake quality and sensory properties which have been already documented (e.g., Cavalcante & Mendes da Silva, 2015; Rodríguez‐García, Puig, Salvador, & Hernando, 2013; Wilderjans, Luyts, Brijs, & Delcour, 2013). The high quantities of these two ingredients in cakes have made them unhealthy products and hence there is a growing interest in reducing/removing fat and sucrose from cake formulation.…”