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Effect of Sodium Lauryl Sulphate on the Texture of Sponge Cake

Hardeep Singh Gujral

Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143 005 India hsgujral7{at}yahoo.co.in

C. M. Rosell

Laboratario de Cereales, Instituto de Agroquimica y Tecnologia de Alimentos, CSIC, P.O. Box 73, 46100 Burjassot, Valencia, Spain

S. Sharma

Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143 005 India

Sukhprit Singh

Department of Chemistry, Guru Nanak Dev University, Amritsar 143 005 India

Sponge cake was prepared by adding sodium lauryl sulphate (SLS), an anionic surfactant, to egg albumen during the mixing stage at levels of 0, 0.05, 0.1 and 0.2% on flour weight basis. The rheology of the cake batter was studied and texture of sponge cake crumb was measured on an Instron universal testing machine. Increasing levels of SLS lowered the specific gravity, surface tension, consistency coefficient and air bubble diameter. The cake volume increased with increasing levels of SLS. Texture profile analysis of cake crumb revealed that increasing SLS levels lowered crumb firmness and cohesiveness. Storage of cake crumb for up to 10 days at room temperature revealed that crumb containing SLS remained softer and that SLS may be involved in preventing starch retrogradation.

Key Words: sponge cake • sodium lauryl sulphate • texture profile analysis • consistency • firmness • cohesiveness

Food Science and Technology International, Vol. 9, No. 2, 89-93 (2003)
DOI: 10.1177/1082013203009002004
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[Abstract] [PDF]