Staling of sponge cakes with added emulsifiers

Abstract The effect of three types emulsifiers (polyglycerol monostearate ester – E475, sucrose stearate E473 and modified inulin palmitate HP-25) on the starch retrogradation in sponge cake (SC) during storage was investigated. method differential scanning calorimetry (DSC) applied to determine changes staling process. temperature enthalpy endothermic transition decreased when were added. lowest values for whole period found SC with 1% HP-25. methods thermal analysis (DTA) thermogravimetry (TGA) showed significantly bigger (1.43 times) amount strongly bound water crumb E475 HP-25 comparison control sample sixth day storage. Based our results, possessed retarding extend shelf-life SC.