Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Functionality of hydrocolloids of different origin and chemical structure (sodium alginate, carrageenan, pectin, hydroxy-propyl-methylcellulose, locust bean gum, guar gum and xanthan gum) on yellow layer cake quality and their potential use in retarding the staling process have been studied. Hydrocolloid effects were established by measuring batter density, water losses during and after baking, and size, shape and texture of yellow layer cakes. Texture was evaluated instrumentally through a texture profile analysis (TPA) test applied on fresh and 2 days stored yellow layer cakes. A hedonic sensory test of texture, odour, flavour, appearance and overall acceptance was also carried out. Physical properties of fresh cakes and their evolution in time were notably influenced by the type of hydrocolloid involved. In general, except when pectin was used, the overall acceptability of yellow layer cakes was always improved by hydrocolloid addition. Regarding shelf-life, xanthan was able to maintain totally unaltered all texture parameters during storage.