Rhamnolipids is a kind of glycolipid biosurfactants with emulsifying, non-toxic, antibacterial and other activities, which has potential application value in food. In order to explore the application prospect of rhamnolipids in sponge cake, the paste density, viscosity, microstructure, specific volume, baking loss rate, color, pore structure and total texture of sponge cake were measured by adding rhamnolipids in different proportions. At the same time, the sensory evaluation of the cakes was carried out. Results showed that the cake batter density decreased significantly, the viscosity increased and the air holding capacity and foaming property of the batter increased, as 0.05%-0.10% (fraction) rhamnolipids added. Similar to the effect of sucrose esters, adding 0.05%-0.20% ( fraction) rhamnolipids could effectively improve cake quality, of which the addition of 0.10% was more prominent. At this time, the specific volume of reached 4.30 mL/g, about 7% higher than that of the control group. At the same time, the baking loss rate of cake was the smallest, and the color of skin and core had no obvious change. Differential scanning calorimetry and X-ray diffraction analysis showed that rhamnolipids could form a complex with starch, increase the crystallinity of the crystal and improve the thermal stability of the cake. The hardness of the cake made with 0.10% rhamnolipids was 34.65% lower than that of the control group, the cohesion and recovery were significantly improved, and the taste was soft. The highest sensory score was 84. These results could provide reference for improving the quality of sponge cake with rhamnolipids.
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