Egg is considered as the most expensive and important source of cholesterol in formulation of different cakes. Regarding increasing trend of egg with Xanthan and Hydroxy Propyl Methyl Cellulose gums along with emulsifiers such as SSL and GMS in sponge cakes was studied. In this research, Xanthan and Hydroxy Propyl Methyl Cellulose gums were added to wheat flour individually or along with emulsifiers. Next, rheological properties of the obtained dough were evaluated using Farinograph and Extensograph systems. Also produced cakes were assessed regarding protein and moisture. Results obtained from Farinograph test showed that replacement of Xanthan and Hydroxy Propyl Methyl Cellulose gums with egg separately or at the presence of emulsifiers resulted in an enhancement of water absorption, dough development time, dough resistance time and valorimetric value. In addition results obtained from Extensograph indicated that dough containing Xanthan gum and Hydroxy Propyl Methyl Cellulose as well as SSL and GMS emulsifiers had greater sub- curve (energy), resistance to dough stretch and coefficient (ratio of dough resistance against stretch to stretchaloility) compared with control sample (contain egg without gum and emulsifiers). Also results related to chemical properties showed that in all treatments moisture content was increased and protein was decreased compared with control. Also results showed that sponge cakes containing both gums (G1) as well as cakes containing both gums along with emulsifier SSL (G3) had better quality compared with the other samples.
