Effect ofdistilled monoglyceride emulsifierand maltogenic α-amylase enzyme on viscosity, texture and structural characteristics of sponge cake

Emulsifiers and enzymes are two main groups of important component used in food industries especially in bakery products which improve qualitative characteristic such as volume, texture, porosity and color products. In this study, the effect of distilled monoglyceride emulsifier and maltogenic alpha-amylase enzyme on qualitative characteristic of sponge cake were determined. For this purpose, emulsifiers at the concentrations of 0, 0.5 and 1% of the flour weight and also enzyme at the concentrations of 0, 0.05 and 0.1% of the flour weight were used. The obtained results showed the positive effect of these two additives on specific volume, oven spring, indexes, texture, porosity and crust color. Increasing the concentration of emulsifier improved their performance while increasing the enzyme concentration had no significant impact. Emulsifier and enzyme had no significant effect on crumbcolor of cake but enzyme alone and with emulsifier improved the crust color. Emulsifier, especially at a concentration of 1%, increased the viscosity of batter. In contrast, alpha amylase maltogenic reduced the viscosity of batter. Using emulsifier and enzyme in same time have led to the best results that in specific volume, oven spring and texture analysis tests, treatment of 1% emulsifier+ 0/05% enzyme had the best performance and in porosity, volume index, symmetry and uniformity, two treatments 1% emulsifier+ 0/05% enzyme and 1% emulsifier+ 0/1% enzyme had nearly results. Finally treatment of 1% emulsifier+ 0/05% enzyme was selected as a best treatment.