Investigation the effect of polyglycerol ester and diacetiyltartaric acid ester in the form of gel on physicochemical, rheological and sensory properties of oily cake

Abstract

Due to the advantages of Gelemulsifier in the baking industry and the need to produce this product with different formulation, In this study the effect of different concentration of DATEM ( 5 , 10, 15, percent ) and PGE (10, 15 percent ) and constant level of monoglycried (60 percent ) in gel emulsifier formulation was investigated physicochemical , rhrological and organoleptic properties of oily cake .color Analysis by (a*,b*,L*),specific volume ,texture and moisture content of cake that is produced by 6 sample gel was investigated . The result show that the best of gel formulation was involve (%10 DATEM and %15 PGE emulsifier).the gel decreased moisture content (1week after cooking) and increase specific volume and decrease hardness of cake and increase L* of crumb and color of cake and had higher mean scores for texture and chewing.