Effect of polydextrose-substitution on the cell structure of the high-ratio cake system

Effect of polydextrose-substitution on the cell structure of the high-ratio cake system was investigated in terms of the bubble size distribution and foam drainage time of the cake batter, and the cake height, true and bulk densities, porosity, cell size and shape distributions of the cake crumb. Sugar-replacement levels were 0%, 25%, 50%, 75%, and 100% of the sugar content of the conventional high-ratio cake formulation. Polydextrose-substitution resulted in a uniform bubble size distribution within the cake batter. Bubble size distribution was similar to that of the conventional high-ratio cake even at the full-replacement level. Polydextrose-substitution resulted in a significant decrease in foam drainage time above the 50% sugar-replacement level. Increase in polydextrose-substitution affected expansion properties significantly by favoring the formation of small, sphere-like cells with diminishing interconnectivity. Polydextrose-substitution influenced crumb color significantly due to Maillard reactions. Cell structure of the crumb at the 25% sugar-replacement level was similar to that of the conventional high-ratio cake. A product similar to the high-ratio cake with respect to the batter characteristics, porosity, and cell size and shape distributions was obtained at the 25% sugar-replacement level resulting in 18.75% calorie reduction based on the sugar content of the conventional formulation. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.