using gums in cake & batter systems
TRANSCRIPT
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.