Ethyl cellulose/hydroxypropyl methyl cellulose‐based oleogel shortening: Effect on batter rheology and physical properties of sponge cake

This study attempts to fill the gap in ongoing research on the design, optimization, and characterization of ethyl cellulose/hydroxypropyl methyl cellulose‐based (EC/HPMC‐based) low‐saturated oleogel‐shortenings by examining their functional effects on physicochemical, and rheological properties in the cupcake and its batter. Thus, the commercial shortening was completely replaced with the oleogel‐shortenings in the cake formulation and, then, characteristics of the batter (including specific gravity, emulsion stability, and rheological properties), and cake samples (specific volume, moisture content, and texture properties) were evaluated and compared with each other and the control samples (containing commercial‐shortening). In short, the EC‐based‐ and EC/HPMC‐based‐oleogel‐shortenings‐batters had more specific gravity and emulsion stability than the control‐batter. Liner viscoelastic rang in EC/HPMC‐based‐oleogel‐shortenings‐batter, EC‐based‐oleogel‐shortenings‐batter, and control‐batter was 0.212%, 0.159%, and 0.195%, respectively. EC/HPMC‐based‐oleogel‐shortenings‐batter had a more viscoelastic behavior than EC‐based‐oleogel‐shortening‐batter after the control‐batter (p