Table 1. Cupcake dough using standard formulation (100% vegetable fat) and formulations A (50% vegetable fat + 50% biosurfactant), B (25% vegetable fat + 75% biosurfactant) and C (100% biosurfactant).
| Ingredients | Doughs | |||
|---|---|---|---|---|
| Standard (g) | Formulation A (g) | Formulation B (g) | Formulation C (g) | |
| Wheat flour | 153.66 | 153.66 | 153.66 | 153.66 |
| Sugar | 92.20 | 92.20 | 92.20 | 92.20 |
| Baking powder | 7.66 | 7.66 | 7.66 | 7.66 |
| Salt | 1.80 | 1.80 | 1.80 | 1.80 |
| Skim milk powder | 11.60 | 11.60 | 11.60 | 11.60 |
| Vegetable fat | 77.00 | 38.50 | 19.25 | 0.00 |
| Liquid whole egg | 46.10 | 46.10 | 46.10 | 46.10 |
| water | 76.80 | 76.80 | 76.80 | 76.80 |
| Biosurfactant | 0.00 | 38.50 | 57.75 | 77.00 |
| Total | 466.82 | 466.82 | 466.82 | 466.82 |