From each of the three individual sponge cake batters, six samples (20.0–30.0 g) in 38 mL thick polycarbonate tubes (Beckman Coulter, Brea, CA, USA) were centrifuged at 165,000
g (25 °C, 65 min) in a Beckman Coulter
L7-65 Ultracentrifuge. From top to bottom, three phases were distinguished; a lipid, an aqueous, and a solid phase. The upper lipid phase was gently removed, and the aqueous phase was carefully decanted. The combined aqueous phase of each of the six samples per batter is further referred to as the BL.
The η
BL of each individual batter was determined in duplicate at 25 °C with a Brookfield Engineering (Middleboro, MA, USA) DV-III Ultra rheometer equipped with a cylindrical SC4-18 spindle (diameter 17.48 mm, length 31.72 mm). The cylindrical spindle was fully immersed in a BL aliquot (6.7 ml) in a SC4-13R sample chamber (diameter 19.05 mm) and then rotated at 10 rotations/min for 150 s. From 60 s onwards, the viscosity was recorded every 15 s for 90 s resulting in seven η
BL measurements per individual batter. The 14 readings of the η
BL of each tested batter were averaged.
Godefroidt T., Riley I.M., Ooms N., Bosmans G.M., Brijs K, & Delcour J.A. (2023). Sucrose substitution in cake systems is not a piece of cake. NPJ Science of Food, 7, 52.