MOISTURE-RETAINING BAKED GOODS
Batters are described having gellan gum and other components. The gellan gum is present in an amount effective to provide a baked good formed from the batter having a retained moisture content ranging from about 25% to about 40%. The baked goods and methods for making the baked goods are also disclosed.
1 . A batter comprising:
sodium alginate;
a monoglyceride emulsifier; and
gellan gum;
wherein the sodium alginate, the monoglyceride emulsifier, and the gellan gum are present in an amount effective to provide a baked good formed from the batter having a retained moisture content ranging from about 25% to about 40%.
2 . The batter of claim 1 , wherein the retained moisture content ranges from about 30% to about 40%.
3 . The batter of claim 1 , wherein the amount of sodium alginate ranges from about 0.1% to about 4%.
4 . The batter of claim 1 , wherein the amount of sodium alginate ranges from about 0.1% to about 1%.
5 . The batter of claim 1 , wherein the amount of the monoglyceride emulsifier ranges from about 0.1% to about 6%.
6 . The batter of claim 1 , wherein the amount of the monoglyceride emulsifier ranges from about 0.1% to about 2%.
7 . The batter of claim 1 , wherein the amount of gellan gum ranges from about 0.01% to about 5%.
8 . The batter of claim 1 , wherein the amount of gellan gum ranges from about 0.05% to about 2%.
9 . The batter of claim 1 , wherein the batter does not comprise xanthan gum.
10 . The batter of claim 1 , wherein the baked good is a cake.
11 . The batter of claim 1 , further comprising flour, a leavening system, fat, a protein supplement, a humectant, a starch, or a combination of any two or more thereof.
12 . A batter comprising:
about 0.1% to about 4% sodium alginate;
about 0.1% to about 6% of a monoglyceride emulsifier; and
about 0.01% to about 5% of gellan gum;
wherein the sodium alginate, the monoglyceride emulsifier, and the gellan gum are present in an amount effective to provide a baked good formed from the batter having a retained moisture content ranging from about 25% to about 40%.
13 . The batter of claim 12 , wherein the amount of sodium alginate ranges from about 0.1% to about 1%, the amount of monoglyceride emulsifier ranges from about 0.1% to about 2%, and the amount of gellan gum ranges from about 0.05% to about 2%.
14 . The batter of claim 12 , wherein the baked good is a cake.
15 . A method of making a baked good comprising:
forming a batter comprising
sodium alginate;
a monoglyceride emulsifier; and
gellan gum;
wherein the sodium alginate, the monoglyceride emulsifier, and the gellan gum are present in an amount effective to provide a baked good formed from the batter having a moisture content ranging from about 25% to about 40%; and
baking the batter to provide the baked good.
16 . The method of claim 15 , wherein the retained moisture content ranges from about 30% to about 40%.
17 . The method of claim 15 , wherein the amount of sodium alginate ranges from about 0.1% to about 4%, the amount of monoglyceride emulsifier ranges from about 0.1% to about 6%, and the amount of gellan gum ranges from about 0.01% to about 5%.
18 . The method of claim 15 , wherein the method further comprises one or more of cooling the baked good, depanning the baked good, assembling the baked good, and freezing the baked good.
19 . A baked good prepared by the method of claim 15 .
20 . The baked good of claim 19 , wherein the baked good is a cake.