Sucrose substitution in cake systems is not a piece of cake

Successful sucrose replacement in cake systems requires understanding its functionality. Time-domain 1H NMR showed that water in the viscous aqueous phase isolated from cake batter by ultracentrifugation (the batter liquor, BL) exhibits low mobility (low T2 relaxation time, T2,RT) due to interactions with sucrose or substitutes. T2,RT relates positively to the effective volumetric hydrogen bond density of sucrose or replacers. Sucrose co-determines BL quantity and viscosity and thereby how much air the batter contains at the end of mixing. Like sucrose, maltitol and oligofructose provide adequate BL with low water mobility and sufficient air incorporation, whereas the more insoluble mannitol and inulin do not. Differential scanning calorimetry and rapid viscosity analysis revealed that, unlike sucrose and maltitol, oligofructose does not provide appropriate timing of starch gelatinisation and protein denaturation, resulting in poor cake texture. Shortcomings of mannitol (gas content in batter) and oligofructose (biopolymer transitions) can be overcome by using mixtures. Successful sucrose substitutes or mixtures must provide sufficient BL with low water mobility and ensure appropriate timing of starch and protein transitions during baking.

Thibault Godfreidot, Isabella M Riley, Nand Ooms, Geertiru M Bosmans, Kristof Brijs, Jan A Delcour