The effects of using at different types and levels hydrocolloid and baking powder on soufflé cake quality

In this study, the effects of using different types of hydrocolloids (guar and xanthan gum) at different levels (0% [control], 0.15%, 0.3%, 0.45%, 0.6% and 0.75%, according to the cake batter weight) and baking powder (0%, 0.4%, 0.8%, 1%, 1.2% and 1.6%) on the properties of soufflé cake, which is a special type of cake relatively new for Turkey, was investigated. Physical, chemical, structural, color and textural properties of the cakes were investigated. The findings can be summarized as follows: The effects of different hydrocolloids and their various usage ratios on soufflé cake properties were found to be significant. It was observed that there were significant differences (p <0.05) between the type and level of hydrocolloids in terms of batter density, baking loss, shrinkage values, volume, specific volume, symmetry index and all the textural characteristics studied. It was determined that guar and xanthan gum can be successfully used in experimental soufflé cake formulas up to the level of 0.3-0.45%, however using them at higher levels and especially in combination, adversely affects the product quality. It was concluded that guar gum should be used with utmost attention in batter formulas and the level of guar gum practically should not be 0.6% and over. It was observed that when the guar gum ratio in batter formula was 0.75%, the batter cannot tolerate the addition of xanthan gum and the resulting batter become excessively viscous with a waxy structure and therefore cannot be placed in soufflé cooking cups. It was found that baking powder level is an important factor affecting the quality of soufflé cake, using baking powder up to a certain level (0.8-1%) improves the product quality however using baking powder at higher levels does not provide any additional improvement. With the use of baking powder at appropriate levels provided reduced shrinkage, increased volume, improved symmetry and visual appeal in cakes. Key Words:Guar Gum, Xanthan Gam, Baking Powder, Soufflé Cake, Cake Characteristics