Effect of D-Tagatose on Characteristics of Batter and Sponge Cake

Effect of D-Tagatose on Characteristics of Batter and Sponge Cake

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The effect of using tagatose as a substitute for sucrose in sponge cake on the microstructure swish supreme glide track white and viscosity properties of batter and the texture, color and sensory quality of sponge cake was studied by optical microscopy, a rotary rheometer, a texture analyzer and a color difference meter.The results showed that the relative density of batter gradually increased (P remtavares.com 0.05).In addition, with increasing level of tagatose replacement, the brightness of cake crust and crumb decreased, and the redness and yellowness increased (P 0.05) reduce the acceptability of sponge cake.

Considering batter properties and baking quality, the replacement level of tagatose should not exceed 50%.