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Improving The Emulsion Stability Of Sponge Cake By The Addition Of ?-Polyglutamic Acid, Yung-Shin Shyu, Wen-Chieh Sung
Improving The Emulsion Stability Of Sponge Cake By The Addition Of ?-Polyglutamic Acid, Yung-Shin Shyu, Wen-Chieh Sung
Journal of Marine Science and Technology
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 microstructures having …