Improvement of hydrocolloid characteristics added to angel food cake by modifying the thermal and physical properties of frozen batter

The effects of frozen storage conditions and hydrocolloids (carboxymethyl cellulose (CMC), locust bean gum (LBG) and xanthan gum (XG)) on angel food cake were investigated in terms of cake batter properties (viscosity, specific gravity, bubble size and uniformity and melting enthalpy of ice (ΔHm) and the characteristics of cake (specific volume and texture). Results showed that frozen storage caused a significant decrease in viscosity, a significant increase in ΔHm, specific gravity, bubble size and bubble non-uniformity, which resulted in the production of a denser and harder cake. Freeze–thaw cycle induced a more significant change than frozen storage for all above parameters of batter and cake. The addition of hydrocolloids retarded the change of viscosity, ΔHm, specific gravity, bubble size and bubble non-uniformity with frozen storage and freeze–thaw process, resulting in the improvement of the specific volume and textural properties of angel food cake. The biggest specific volume and smallest hardness belonged to cake containing 1% CMC in 4 weeks frozen storage or in 3 freeze–thaw cycles.