Effects of xanthan gum and hydroxypropyl methylcellulose on batter properties and staling of sponge cake during storage / Nor Hasanah Hassan

The incorporation of hydrocolloids in sponge cake was aimed to reduce the staling process through its interaction with starch and water. Initially, the preliminary studies was conducted to select the hydrocolloids (xanthan gum, locust bean gum and hydroxypropylmethylcellulose) to be incorporated into cake mixture by using simplex lattice mixture design in which moisture content and texture were used as the response. Xanthan gum and hydroypropylmethylcellulose were selected for this study since it gave significant high moisture content