The specific gravity of cake batter indicates air retention volume that was incorporated initially into batter during mixing. Lower specific gravity was desired in cake batter since it transferred the information that more air was incorporated into the batter (Ashwini et al., 2009). The specific gravity of cake batter with different hydrocolloids at different frozen conditions was shown in Table 3. The specific gravity of all cake batters increased significantly (P ? 0.05) as frozen storage time and freezeethaw cycles increased, which could be related to the gas release from cake batter caused by ice crystals formed during frozen storage. All hydrocolloids added caused a sharp increase in the specific gravity of fresh cake batter. Previous researchers also concluded that hydrocolloid-containing batter had a higher specific gravity. Thisobservation showedthat the freshbatter
containing hydrocolloids was heavier and lacked the proper aera-
tion. Gómez, Ronda, Caballero, Blanco, and Rosell (2007) reported
that high viscosity could stop air from incorporating into batter
during mixing, higher specific gravity of cake batter containing-
hydrocolloids in this study might result from the increase in vis-
cosity of batter after the addition of hydrocolloids.
The specific gravity of cake batter indicates air retention volume that was incorporated initially into batter during mixing. Lower specific gravity was desired in cake batter since it transferred the information that more air was incorporated into the batter (Ashwini et al., 2009). The specific gravity of cake batter with different hydrocolloids at different frozen conditions was shown in Table 3. The specific gravity of all cake batters increased significantly (P ? 0.05) as frozen storage time and freezeethaw cycles increased, which could be related to the gas release from cake batter caused by ice crystals formed during frozen storage. All hydrocolloids added caused a sharp increase in the specific gravity of fresh cake batter. Previous researchers also concluded that hydrocolloid-containing batter had a higher specific gravity. Thisobservation showedthat the freshbattercontaining hydrocolloids was heavier and lacked the proper aera-tion. Gómez, Ronda, Caballero, Blanco, and Rosell (2007) reportedthat high viscosity could stop air from incorporating into batterduring mixing, higher specific gravity of cake batter containing-hydrocolloids in this study might result from the increase in vis-cosity of batter after the addition of hydrocolloids.
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