THE ROLE OF XANTHAN GUM IN WHITE LAYER CAKES

Xanthan gum is widely used in cake formulations. However, its precise role and the mechanism for improving cake systems are unclear. The pur pose of this study was to gain a better understanding of the role of x anthan gum in white layer cakes. Cake batters containing 1% (fwb) xant han gum were prepared by a two-stage mixing procedure. Dried egg white level could be decreased without altering cake properties when xantha n gum was added. The effect of xanthan gum on the rheology of cake bat ter during heating was followed using an oscillatory probe viscometer in conjunction with electric resistance oven heating. During heating, batter viscosity decreased to a minimum and then increased sharply to a maximum. Batter viscosity of the xanthan-containing batters at the m inimum and maximum points was higher than that of the control batters. For all formulations, batter viscosity at ambient temperature and the onset temperature of rapid increase in viscosity were not significant ly different. Cakes containing xanthan gum continued to increase in he ight for a longer period than that of the control cakes, resulting in a larger volume. Incorporation of xanthan gum did not affect the degre e of shrink (difference in cake height at its maximum and final height s). In addition, xanthan did not affect the amount of carbon dioxide g as lost during baking.