Functional characterization of steam jet‐cooked buckwheat flour as a fat replacer in cake‐baking

BACKGROUND: With rising consumer awareness of obesity, the food industry has a market‐driven impetus to develop low‐fat or fat‐free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet‐cooking and the performance of the resulting product in cake‐baking was evaluated as a fat replacer. RESULTS: Steam jet‐cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet‐cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet‐cooked buckwheat flour exhibited shear‐thinning behaviors, which were well characterized by the power law model. When shortening in cakes was replaced with steam jet‐cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However, shortening replacement with steam jet‐cooked buckwheat up to 20% by weight appeared to be effective in producing cakes as soft as the control without volume loss. CONCLUSION: When buckwheat flour was thermomechanically modified by steam jet‐cooking, it was successfully incorporated into cake formulations for shortening up to 20% by weight, producing low‐fat cakes with comparable volume and textural properties to the control. Copyright © 2010 Society of Chemical Industry     

A model approach to starch and protein functionality in a pound cake system

Different modified wheat starches were used in a model pound cake recipe. The properties of the starches were linked to differences in batter viscosity, cake height and protein extractability during baking, collapse during cooling and final cake quality. The impact of incorporation of 30% cross-linked (CL) starches on batter properties during baking was much smaller than that of incorporation of the same level of hydroxypropylated (HP) starches. Incorporation of HP starches with various degrees of modification in the recipe caused batter viscosity during baking to start rising from 92 or 88 °C rather than at 96 °C and diminished oven rise significantly. Furthermore, the extractability of the protein in cakes containing HP starch was significantly higher. During cooling, control cake collapsed less than did CL starch-containing cake, which itself collapsed significantly less than did HP starch-containing cake. Presumably, most of the cake collapse takes place before the starch gel is formed during cooling. Protein and starch apparently function in determining cake quality, by providing the cell walls with structural material and high resistance to collapse. Starch does not prevent cake collapse, but still co-determines crumb structure, whereas a strong correlation was found between the gel-forming capacity of starch blends and intrinsic crumb firmness (r = 0.99). Furthermore, a strong negative correlation was found between springiness and percentage of extractable protein in final cakes (r = −0.95). We conclude that the combination of a protein network, formed during baking, with a starch gel, formed during cooling, makes up the crumb cell walls and determines cake quality.     

Baking High-Ratio White Layer Cakes with Microwave Energy

Microwave energy was evaluated as a means of baking high-ratio white-layer cakes by considering the effects of various processing conditions and amounts of ingredients. Minimal water in cakes baked with microwave energy did not result in surface collapse as with cakes baked by conventional means. As the amount of monocalcium phosphate monohydrate in the baking powder blend was increased, volume and specific volume decreased and crumb firmness and internal score increased. There was no evidence of any significant internal nor surface batter flow in the conventional cake, while in the microwave cake considerable batter flow was observed on the surface and internally in the upper central regions of the cake. Scanning electron micrograph showed differences in cell structure between both types of cake. The cells in the center of the cake baked with microwave energy were more irregular and had thicker cell walls than the conventional cake.     

A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens

The main objective of the study was to determine the effects of different baking ovens and different cake formulations on the degree of starch gelatinization during cake baking. Baking was performed in microwave, infrared–microwave combination, and conventional ovens. Starch gelatinization levels of fat free, 25% fat, and 25% Simplesse™-containing cake samples were examined using differential scanning calorimeter (DSC) and rapid visco analyzer (RVA). Both DSC and RVA results showed that increasing baking time increased gelatinization level for all baking types significantly. It was also found that the effect of fat content on starch gelatinization was different depending on the type of baking. Addition of fat reduced the degree of starch gelatinization in conventional baking. However, fat enhanced the gelatinization in microwave and infrared–microwave combination ovens. Usage of Simplesse™ as a fat replacer decreased the starch gelatinization in all types of baking significantly. There was insufficient starch gelatinization in microwave-baked cakes in which the degree of gelatinization ranged from 55% to 78% depending on formulation. On the other hand, it ranged from 85% to 93% in conventionally baked cakes. Combining infrared with microwaves increased degree of starch gelatinization (70–90%).     

RHEOLOGICAL AND PHYSICAL PROPERTIES OF LOW FAT CAKES PRODUCED BY ADDITION OF CEREAL β-GLUCAN CONCENTRATES

This study investigated the effect of replacing shortenings at 20, 30 and 40% levels with two β-glucan concentrates (BGC) prepared from barley and oat on rheological and physical properties of cake batter, and the quality of the resultant cakes as determined by the volume index, texture profile, color of crust, and crumb and staling at three conditions of storage. The consistency, flow behavior indices, storage and loss moduli of batter, increased as the level of BGCs increased. Addition of BGC decreased the volume and increased hardness. The crust color of cake became lighter and crumb color became darker. Staling, as measured by the development of hardness, increased as a function of storage time and the source and the level of BGC at three storage temperatures. Minimum staling was noticed under frozen storage. Cake containing 20% barley BGC was of similar quality as a cake containing full fat.

PRACTICAL APPLICATIONS

The study is of relevance to the baking industry, which is endeavoring to develop products that contain low fat and offer superior nutritional quality. β-Glucan, a known dietary fiber, offers several health benefits and can be used for replacing fat due to its high water-binding and viscosity-enhancing properties. Cereal-based products are ideal for delivering dietary fiber. This study provides information on how fat substitution by β-glucan concentrates affects the properties of cake batter and the cake quality. Data reported on the consistency and viscoelastic properties of batter are important in the development of new products.     

Optimization of microwave baking of model layer cakes

 Response surface methodology was used to optimize the formulation of microwave-baked cakes. The independent variables were water content, emulsifier content baking time, oven power, shortening content and starch type. The quality factors evaluated were specific gravity of batter and volume index, uniformity index and tenderness of the crumb. Constraints for quality factors were obtained by conventional baking of American Association of Cereal Chemists high-ratio cake formulation. Multiple contour plots showed the optimum region for various water and shortening combinations at different emulsifier, time and power levels. Cakes formulated with wheat starch, containing 0.3% polysorbate 60, 133.7% water and 45.2% shortening (flour substitute basis), baked for 6 min at 100% power yielded acceptable cakes that can compete with conventionally baked cakes. Rice and corn cakes had lower quality than conventionally baked high-ratio cakes. Power was found to be the most efficient independent variable affecting all the dependent variables. Received: 26 August 1999 / Revised version: 11 October 1999     

Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes

The effect of fat replacement by maltodextrin on cake batter viscosity and the quality of the resultant cakes was studied. The viscosity of batter was reduced significantly when fat was replaced with equal quantities of maltodextrin. Cakes prepared from this batter had low volume and firmer texture. Relatively better cakes were obtained when lower quantities of maltodextrin were used in the formulation. Viscosity of the above cake batter was relatively higher. A relationship between batter viscosity and cake volume was observed. Further improvement in cake volume could be achieved using emulsifiers. In the presence of glycerol monostearate little improvement in cake batter was observed, but the resultant cake volume was improved. However, sodium steroyl lactylate, which improved the batter viscosity, did not improve the cake volume or texture. Copyright © 2005 Society of Chemical Industry     

Effect of Nutriose on Rheological, Textural and Sensorial Characteristics of Spanish Muffins

The effect of fat replacement with Nutriose on the physical properties of Spanish muffin batter and baked muffins and on consumer acceptability was studied. In the muffin batter, replacement of fat by Nutriose increased the number of larger air bubbles, although the bubbles were not retained during baking. DSC analysis of the muffin batters revealed that the starch gelatinization temperature rose with increased fat replacement with Nutriose (100 % fat replacement with Nutriose increased T _o values by 6 °C in comparison to the control) (p?≤?0.05). The presence of Nutriose decreased the height and volume of the muffins and significantly reduced their hardness and springiness (p?≤?0.05). No significant differences between the control and the 50-%-fat-replacement muffin were found in the consumer acceptability test (p?>?0.05), indicating that Nutriose can be a suitable fat replacer up to the 50 % level.     

Structural development of sucrose‐sweetened and sucrose‐free sponge cakes during baking

The influence of sucrose, wheat starch and sorbitol upon the heat‐ and mass‐exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose‐free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose‐sweetened sponge cake. The porous and steady structure of both cakes was finally formed at identical time – between 18^th and 19^th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven “Rahovetz – 02”, Bulgaria for 30 min at 180°C). The water‐losses at the end of baking (10.30% and 10.40% for the sucrose‐sweetened cake and sucrose‐free cake, respectively) and the final temperatures reached in the crumb central layers (96.6°C and 96.3°C for the sucrose‐sweetened cake and sucrose‐free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose‐free sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm³ and 984.25 cm³) of the sucrose‐sweetened and sucrose‐free sponge cakes, respectively. As a result, the sucrose‐free sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that of the sucrose‐sweetened one.     

乳化剂和保泡型流态起酥油对海绵蛋糕面糊及其烘焙特性的影响

比较了单甘酯型乳化剂和蔗糖酯型乳化剂与保泡型流态起酥油联用对海绵蛋糕面糊特性及其烘焙特性的影响。结果表明,采用蔗糖酯型乳化剂与保泡型流态起酥油联用组的面糊比重显著下降,面糊黏度和表面张力增加,从而提升了面糊的稳定性,此时蛋糕比容较大,达4.01mL/g,比仅含单甘酯型乳化剂的蛋糕提高了68.5%,可显著减少薄层海绵蛋糕的表面气泡。蛋糕贮藏期研究表明,贮藏28d后,含有蔗糖酯型乳化剂和保泡型流态起酥油的蛋糕硬度减小了37.8%。     

Improvement of Rheological and Baking Properties of Cake Batters with Emulsifier Gels

ABSTRACT: Effect of emulsifier gels prepared using sodium stearoyl-2 lactylate (SSL), distilled glycerol monostearate (DGMS), propylene glycol monostearate (PGMS), polysorbate-60 (PS-60), and sorbitan monostearate (SMS) in shortening medium and on the physical properties of cake batter and the quality of cake were studied. Both storage modulus (G') and loss modulus (G") of batters containing emulsifier gels increased compared with the control. The evaluation of cake batters for batter density showed that the emulsifier gels decreased the batter density from 0.95 g/cm3 for the control to 0.85 g/cm3. The photomicrographs of cake batters with different emulsifier gels showed an increase in the number of air bubbles, which were evenly distributed when compared with the control, indicating a lighter batter and better air incorporation. Among the emulsifier gels, cakes with PS-60 gel showed a maximum increase in specific volume followed by cakes with SSL, DGMS, PGMS, and SMS gels.     

Effect of batter freezing conditions and resting time on cake quality

The aim of the present study was to investigate the effects of batter freezing and conditions and resting time before baking on quality of two kinds of cakes (layer and sponge cakes), including freezing temperature (−18 °C, −26 °C), storage time at sub-zero temperatures (30 and 100 days), and resting time (60 and 120 min). Characteristics of the batter (pH, density, viscosity, and microstructure) and cakes (density, texture, and colour) were analysed. Freezing process increases batter density and viscosity, and consequently decreases cake volume and height, but increases hardness. Cakes from frozen batters have a darker and more yellow crumb and lighter-coloured crust than cakes from non-frozen batters. Freezing process has a greater effect on batter and cake quality characteristics than storage/freezing conditions or resting time. In layer cakes, freezing mainly affected volume and colour, whilst in sponge cakes, there was a more marked effect on texture. Differences between the two kinds of cake could be related to a distinct internal structure. Resting time mainly affected batter characteristics, although there were no apparent differences in the quality of the cakes obtained.     

胞外多糖对无蛋蛋糕面糊及烘焙特性的影响

探究了乳酸菌产胞外多糖对搅打过程中复合蛋白起泡性、表面疏水性和液相蛋白含量的影响,并将乳酸菌发酵技术应用于无蛋蛋糕制作中,评估其对无蛋蛋糕面糊流变、烘焙特性和蛋糕芯微观结构的影响。结果表明:乳酸菌产胞外多糖能显著提高搅打过程中复合蛋白的起泡性质,增加蛋白表面疏水性及通过减少乳化剂的竞争吸附而维持界面蛋白含量。在面糊体系中,产胞外多糖乳酸菌发酵面糊气泡数量增加且分布更均匀,降低了面糊密度。相比于对照组,含胞外多糖的无蛋蛋糕比容增加了12.3%,硬度降低了43.0%,烘焙品质明显改善。蛋糕芯微观结构表明,蛋白质的降解以及胞外多糖的交联作用使得蛋白网络更加连续且均匀,改善了蛋糕芯结构。因此,乳酸菌产胞外多糖对无蛋蛋糕面糊特性和烘焙品质具有显著的改善作用(P<0.05)。     

Cake baking in tunnel type multi-zone industrial ovens Part II. Evaluation of quality parameters

In addition to characterization of baking conditions during industrial cake baking, some important quality parameters, such as texture, color, density and viscosity of the cake batter were evaluated during baking in two different multi-zone industrial scale ovens: gas fired band oven and electric powered mold oven. The flow behavior of all batters was pseudo-plastic with a yield stress. The average moisture removal rates (3.59×10⁻⁴–1.40×10⁻³ kg H₂O/kg solid s) of cakes fell between those of cookies and breads. During baking, pH increased and then decreased at the late stage of baking. Batter positions (side or center) on the band were not critical for quality parameters with the exception of moisture content. Most color changes occurred 1/4–3/4 way through the baking. After 21 days of storage, the hardness of all cakes increased 1.8–3 times the original value.     

Adequacy of wholegrain non-wheat flours for layer cake elaboration

Flours (white and wholegrain flours) from wheat, rye, triticale, barley and tritordeum were used to elaborate layer cakes. The pasting properties (RVA) and the water-absorption (doughLab) of flours were analyzed. The batter characteristics (density, G′, G″, tan δ, consistency and flow index), and the cake characteristics (cake volume, crumb and crust colour and texture after 1 and 7 days) were studied. A sensorial evaluation of the cakes was also performed. Wholegrain flours showed higher pasting temperature and water-absorption, but lower peak time and viscosity than white flours. Its batters showed lower density and consistency and higher G′, G″, tan δ and n values. Wholegrain cakes showed lower specific volume, symmetry, colour characteristics, and staling rate but higher initial firmness. Considering the different cereals, barley showed the most different behaviour in flour, batter and cake characteristics. DoughLab analysis was very interesting to understand the adequacy of flours to cake elaboration, since significant correlations were found between water-absorption and specific volume, symmetry and firmness. Little differences in the consumer test were obtained between wheat and non-wheat cakes. Wholegrain non-wheat cakes could be a good alternative to white flour wheat cakes, due to their adequate technological properties and their nutritional advantages.     

Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties

The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P < 0.05) batter viscosity, giving heterogeneous bubbles size distributions as it was observed by light microscopy. Using confocal laser scanning microscopy the fat was observed to be located at the bubbles' interface, enabling an optimum crumb cake structure development during baking. Cryo-SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n = 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved. Practical Application: In this study, fat is replaced by inulin in cakes, which is a fiber mainly obtained from chicory roots. Sponge cake formulations with reductions in fat content up to 70% are achieved. These high-quality products can be labeled as "reduced in fat" according to U.S. FDA (2009) and EU regulations (European-Union 2006).     

EFFECTS OF BAKING PARAMETERS ON THE WHITE LAYER CAKE QUALITY BY COMBINED USE OF CONVENTIONAL AND MICROWAVE OVENS

The effects of combined conventional and microwave oven baked white layer cake characteristics were studied. Two types of commercially milled wheat flour, white (A) and whole wheat (B), were used. The modified white layer cake making method was used for conducting the cake baking trials. The conventional baking times (8 or 11 min), microwave power (400 or 600 W) and microwave baking time (30, 40, or 50 s) were chosen as baking parameters. Conventional baking was applied to form the cake crust before baking with the microwave oven used to form the crumb of the cakes. The performance of combination baking was compared with the performance of conventional baking. The volume, bake loss, internal factors, and crust color of cakes were evaluated as quality characteristics. The bake losses of cakes using the combination of short oven times and low microwave power for selected microwave times were smaller than the bake losses of the control cakes for both flours. Long oven times and low microwave power increased the specific volume of cakes. Cakes baked from flours A and B exhibited similar internal properties. Oven time significantly affected the crust color of cakes made with flour A. The crust color of cakes made with flour B was similar to the crust color of control cakes. Using a combination of conventional and microwave baking produces cakes with qualities equivalent to the qualities of cakes produced with conventional baking.     

Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil

The effect of margarine substitution by extra virgin olive oil on the quality of Madeira cakes was studied. Three cakes containing either extra virgin olive oil or extra virgin olive oil/margarine mixture or margarine were prepared. The use of extra virgin olive oil increased batter density and cake volume while decreased the weight loss (%) during baking. Texture profile analysis also showed that the replacement of margarine by extra virgin olive oil affected significantly hardness and cohesiveness of the cakes. Headspace solid phase microextraction was applied in order to analyze the aroma of the three cakes. The addition of extra virgin olive oil produced a wide range of volatile compounds, which were analyzed by gas chromatography/mass spectrometry and were originated either from extra virgin olive oil or were produced during the baking process. Hedonic sensory tests were also conducted revealing that the cake prepared with extra virgin olive oil/margarine mixture was highly appreciated by the consumers as it got scores similar to control.     

The effect of par‐baking and frozen storage time on the quality of cup cake

The effects of frozen storage and initial baking time of par‐baked cake on baking loss, volume, moisture, colour and textural properties of cake obtained after thawing and rebaking were investigated. Cakes, par‐baked at 175 °C for 15, 20 and 25 min, were stored at ?18 °C for 3, 6 and 9 months. After storage, par‐baked cakes were thawed and rebaked at 175 °C for 10, 15 and 20 min. Baking loss, moisture content, L and +b colour values, firmness, gumminess and chewiness of the resulting full‐baked cakes were significantly affected by both par‐baking and frozen storage time, while specific volume, cohesiveness, springiness and resilience values were significantly affected by frozen storage time. The increase in the time of frozen storage of the par‐baked cake leads to a decrease in the quality of the rebaked cake, namely an increase of baking loss and cake crumb firmness, and a loss in the moisture content and specific volume. Moisture of cake crumb, L and +b colour values, firmness, gumminess and chewiness significantly increased as the par‐baking time increased. However, regarding baking loss, specific volume, moisture content and textural properties, 3‐month intermediate storage at ?18 °C and 20‐min initial baking time gave the best result among the cakes produced by using the two‐step baking procedure.     

Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution,Physical and Sensory Properties

The replacement of fat and sugar in cakes is a challenge as they have an important effect on the structural and sensory properties. Moreover, there is the possibility to incorporate an additional value using novel replacers. In this work, inulin and oligofructose were used as fat and sugar replacers, respectively. Different combinations of replacement levels were investigated: fat replacement (0 and 50 %) and sugar replacement (0, 20, 30, 40 and 50 %). Simulated microbaking was carried out to study bubble size distribution during baking. Batter viscosity and weight loss during baking were also analysed. Cake characteristics were studied in terms of cell crumb structure, height, texture and sensory properties. Fat and sugar replacement gave place to batters with low apparent viscosity values. During heating, bubbles underwent a marked expansion in replaced cakes if compared to the control cake. The low batter stability in fat-replaced samples increased bubble movement, giving place to cakes with bigger cells and less height than the control. Sugar-replaced samples had smaller and fewer cells and lower height than the control. Moreover, sugar replacement decreased hardness and cohesiveness and increased springiness, which could be related with a denser crumb and an easily crumbled product. Regarding the sensory analysis, a replacement up to 50 % of fat and 30 % of sugar—separately and simultaneously—did not change remarkably the overall acceptability of the cakes. However, the sponginess and the sweetness could be improved in all the replaced cakes, according to the Just About Right scales.