However, maintaining these qualities over time, while addressing industry challenges such as cost-efficiency, product consistency, and waste reduction, remains a significant hurdle for manufacturers, especially large scale.
Trehalose, a naturally occurring disaccharide, offers a solution by enhancing product stability, extending shelf life, and improving texture.
Challenges
Sponge cake production often encounters issues such as:
Loss of softness and moisture over time.
Poor volume consistency and texture.
Degradation of visual and sensory appeal.
Reduced shelf life due to rapid staling.
Solution: TREHALOSE
A disaccharide derived from starch that offers unique functional properties beneficial for baked goods:
MOISTURE RETENTION: Prevents dryness, extending shelf life.
TEXTURE STABILIZATION: Enhances softness and resilience.
FLAVOR PRESERVATION: Protects delicate flavors from oxidation.
HEAT AND FREEZE - THAW STABILITY: Maintains quality during thermal processes.
Case Study Desing
The study assessed trehalose's performance by comparing sponge cakes with and without it under controlled conditions:
Formulations: Identical ingredients except for adding trehalose (4% of total sugar weight).
Storage Conditions: Room temperature for up to 7 days.
Evaluation Metrics: Texture analysis, moisture content, and sensory attributes.
Key Findings
EGG REDUCTION IMPACT: Trehalose enhances the structural and moisture-retaining properties of sponge cakes, allowing a reduction in egg content without compromising quality. This substitution reduces production costs while maintaining the desired aeration and texture.
IMPROVED TEXTURE: Sponge cakes with trehalose retained softness and elasticity for 7 days, significantly outperforming control samples.
ENHANCED MOITURE: Cakes formulated with trehalose exhibited 10% higher moisture content after 7 days.
SUPERIOR SENSORY ATTRIBUTES: trehalose-treated cakes maintained a fresher taste and smoother mouthfeel.
EXTENDED SHELF LIFE: trehalose slowed staling, resulting in prolonged marketability.
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