EFFECTS OF SUCROSE REPLACEMENT ON BAKING PROCESS OF SPONGE CAKES

Properties of sponge cakes and its batters replaced for sucrose by sev en sugars (such as glucose, maltose, lactose, erythritol, sorbitol, ma ltitol and lactitol) and their combinations were investigated, and eff ects of sucrose replacement on baking process of the sponge cakes were discussed. The batters having higher specific gravity made lower rela tive volume of cakes. These batters included low solubility sugars. Th e transition peak temperature (Tp) of batters measured by differential scanning calorimetry ranged from 79.2 degrees C to 93.2 degrees C. Th e Tp were corresponded to the temperature which made drastic change in structure of each batter. The batter Tp correlated with the increase rate and the maximum of cake temperature, and with the initiation time of cake shrinkage during baking. Formation period of sponge structure in the central part of cake (initiation time of cake shrinkage - corr esponding time to batter Tp) versus Tp plots showed a linear correlati on (r=0.96). There was a correlation, which was approximated by a quad ric equation (r=0.93), between the batter Tp and the relative volume o f cake. These results indicated that sucrose replacement varied the ba tter Tp, and the Tp influenced on cake temperature and sponge structur e formation during baking, and consequently on the cake volume. The ca kes obtained by sucrose replacement showed various texture profiles. F urther study was required to evaluate acceptability of these cakes.