production of eggless cake

The aim of this study was production of eggless cake because egg is significant source of cholesterol so the effects of hydrocolloids (xanthan and Lepidium sativum seed) alone or in combination with emulsifiers such as citrem and sodium stearoyl-2-lactylate (SSL) as egg substitution on quality characteristics of cake were evaluated. Addition of hydrocolloids to wheat flour as well as in the presence of citrem and SSL increased the batter viscosity, specific gravity, and xanthan showed the highest value. Also the volume, crumb firmness and sensory characteristics of eggless cake were improved than control with hydrocolloids alone or in combination.