using gums in cake & batter systems

Utilizing Gums in Cake Systems

2014 Cake Symposium

August 25 & 26, 2014

TIC Gums

Steven Baker

Texture + Stability Solutions

Using Gums in

Cake & Batter Systems

How do gums build viscosity?

o Build viscosity by interacting with watero Hydrogen bonding with water molecules

Why use gums in cakes?

o Thicken and stabilize batter o Hold batter emulsion

o Result in an even, consistent crumb structure

o Suspend inclusions

Why use gums in cakes?

o Manage watero Increase water-holding capacity, leading to a

moister and lighter mouthfeel and decreased particulate awareness

o Impart freeze/thaw stability

o Increase shelf-life

o Effective at very low usage levelso 0.1–0.3% based on flour weight

Batter Emulsion

Continuous(Water)Phase

Dispersed(Fat)Phase

Interfacial Region

Water Droplet

Air Cell

Creating Batter Balance

Batter Stability

Ingredient Levels

Batter Viscosity

• Batter Stability• Stable emulsion ensures

a tight, consistent crumb• Batter Viscosity

• Batter not too thick ortoo thin

• For dispensing and suspension

• Ingredient Levels• Balance between water

and gum levels

Considerations When Formulating Batter Systems

o pH – neutral to alkaline

o Mixingo Medium shear and short time

o Temperatureo Ambient temperature during mixing

o High internal temperatures during baking

o Variable ingredients

Gum Combinations Add Functionality

o Cellulose gum/Xanthan gum combinationo Less likely to impart gumminess

o Guar gum/Xanthan gum combinationo Synergistic relationship for increased thickening

o Gum Arabico Natural emulsifier and film-former

o Alginateo Reactive with calcium

Yellow cake formulation

Ingredient Bakers % True %*

Cake Flour 100 23.31

Sugar 120 27.97

Baking Powder 5.5 1.28

Salt 4 0.93

Non Fat Dry Milk 8.5 1.98

Gums 0.1 (0% for control) 0.02

Cake Shortening 50 11.65

Whole Eggs 60 13.98

Vanilla Extract 1 0.23

Water 75 (for 0% gum)* 18.65

*levels variable depending on water addition with gums

Yellow cake procedure

1. Add dry ingredients for bowl

2. Using paddle attachment, mix for 1 minute on speed 1

3. Scrape bowl and paddle

4. Add eggs and mix for 4 minutes on speed 1

5. Scrape bowl and paddle

6. Add Stage 3 water and mix for 4 minutes on speed 1

7. Scrape bowl and paddle

8. Add rest of water and mix for 4 minutes on speed 1

9. Deposit 420 grams batter into 8-inch cake pan

10. Bake at 350°F for 22 minutes

Control – no gums

Test Result

SpecificGravity

0.91

BostwickBatter Flow

(30 sec)9.4 cm

Shoulder Height

2.15 cm

Center Height

3.1 cm

Control – no gums

An acceptable cake can be achieved without gums, however, moistness, softness of crumb and volume can all be increased by adding gums.

0.1% Xanthan Gum, no additional water

0.1% Xanthan Gum, no additional water

Test Result

Specific Gravity

0.89

BostwickBatter Flow

(30 sec)8.5 cm

Shoulder Height

2.5 cm

Center Height

3.0 cmSince gums increase the water holding capacity of the batter, if the level of water added is inadequate, a thicker batter with lower volume will result.

0.1% Guar Gum, 5 parts additional water

0.1% Guar Gum, 5 parts additional water

Test Result

Specific Gravity

0.90

BostwickBatter Flow

(30 sec)8.4 cm

Shoulder Height

2.7 cm

Center Height

3.3 cmAt the same gum usage levels, increasing the water also increases the volume and softness of the cake and moistness of the crumb.

0.1% Guar Gum, 15 parts additional water

0.1% Guar Gum, 15 parts additional water

Test Result

Specific Gravity

0.88

BostwickBatter Flow

(30 sec)8.4 cm

Shoulder Height

2.75 cm

Center Height

3.3 cm

0.1% Guar Gum, 30 parts additional water

0.1% Guar Gum, 30 parts additional water

Test Result

Specific Gravity

0.89

BostwickBatter Flow

(30 sec)8.8 cm

Shoulder Height

2.85 cm

Center Height

3.2 cmWith ideal water: gum ratio, batter flow approaches the control product, volume is greater (especially at the shoulder height), and crumb is moist and soft.

0.1% Guar Gum, 50 parts additional water

0.1% Guar Gum, 50 parts additional water

Large Air Cells Pockets

0.1% Guar Gum, 50 parts additional water

Test Result

SpecificGravity

0.92

BostwickBatter Flow

(30 sec)9.5 cm

Shoulder Height

2.6 cm

Center Height

3.4 cmAt the same gum usage levels, increasing the water also increases the volume and softness of the cake, and moistness of the crumb.

24 Hour Firmness Data 0.1% Guar Gum

500520540560580600620640660680

No GumControl

5 PartsAdded Water

15 PartsAdded Water

30 PartsAdded Water

50 PartsAdded Water

Firm

ness

(gra

ms)

24 Hour Cohesiveness Data0.1% Guar Gum

0.465

0.470

0.475

0.480

0.485

0.490

0.495

0.500

No GumsControl

5 PartsAdded Water

15 PartsAdded Water

30 PartsAdded Water

50 PartsAdded Water

Cohe

sive

ness

Tips for Gluten-Free Cakes

o In general, gluten-free batter is thinner

o Same gums can be usedo Higher usage levels, 0.25–0.5% based on flour

weight

o Guar gum may be limited due to flavor

o Added water is less than conventional cakeso 5-10 parts added water for every part gum

Download prototype gluten-free formulations

More Information

o Using Gums In Commercial Cake Systemso Click here

o Gluten-free Prototype Formulationso Bread, muffins, and corn bread

o Stabilizers for Bakery Applications o Click here

Talk with a Gum Guru®

Our Gum Gurus® are available to talk about your specific texture and stability needs.

Call our technical support hotline at (800) 899-3953/+1(410) 273-7300 or chat on our website.