Effect of sugar alcohols on the functional characteristics of raw egg mixtures and the qualities of sugar- free sponge cake

In this research three sugar alcohols( maltitol,xylitol,erythritol) were used to totally replace sucrose in sponge cake.The effect of these substitutions on the viscosity,interfacial tension,foaming ability,foaming stability,denaturation temperature of raw egg mixtures and baking characteristics of sugar- free sponge cake were investigated.The results showed that maltitol decreased the interfacial tension of raw egg mixtures compared with sucrose,and finally reduced the center- height of sponge cake.CD value of Mal cake had no significant difference with Suc cake.The quality of cake added with Mal was the best compared with the other sugar alcohol cakes.Xylitol had no significant effect on the foaming property( p < 0.05),but decreased the protein denaturation temperature,and also deteriorated sugar- free cake quality,however,the microstructure of cake crumb became better.Erythritol had the most significant impact on the functional characteristics of raw egg mixtures compared with sucrose( p < 0.05),and the quality of sponge cake added with erythritol was the worst.