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.     

Effect of wheat flour characteristics on sponge cake quality

BACKGROUND: To select the flour parameters that relate strongly to cake‐making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics was investigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water‐soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. RESULTS: Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. CONCLUSION: The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cake‐making performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making. © 2012 Society of Chemical Industry     

Quality and textural behaviour of par-baked and rebaked cake during prolonged storage

The effect of par-baking and refrigerator storage on the quality of cake was investigated. Quality evaluation of rebaked cakes was performed by using physical, chemical and instrumental texture profile analysis. Cakes were par-baked for 15, 20 and 25 min at 175 °C and then they were stored at refrigerator temperature (4 °C) for 30, 60 and 90 days, wrapped with two polyethylene bags. After storage, par-baked cakes were rebaked at 175 °C and were subjected to analysis. Par-baking and intermediate storage time had a significant effect on baking loss, crumb moisture content, colour, symmetry index and textural properties of cake. The increase in the par-baking time led to a decrease in the baking loss and an increase in the moisture content of cake. Specific volume, moisture content, L colour value and symmetry index significantly decreased with increasing intermediate storage time, while baking loss significantly increased. However, regarding the crumb hardness, cohesiveness, springiness, gumminess and chewiness, the results indicated that the best result was obtained when cakes were baked for 15 min at the par-baking stage. Overall, the cakes became firmer, less cohesive and less dry crumb as the intermediate storage time increased, whereas springiness increased.     

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.     

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.     

Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer

Replacement of animal proteins could be interesting for the food industry because it allows long‐term cost savings, among other reasons. Replacing egg/milk protein (50–100 wt%) by lentil protein (LP) was evaluated on angel cake/muffin quality. The replacement did not significantly affect final product volume, neither the muffins nor the angel food cakes. LP did not affect dough formation and contributed to hold crumb structure building an entangled network in both cake products. In addition, angel cakes and muffins containing LP had significantly lower baking loss than the control. Inferior quality for angel cakes and muffins containing LP was observed regarding hardness and chewiness that increased upon storage, compared to the control. For sensory evaluation in angel cakes, appearance of LP formulations showed lower scores than the control, likely due to the change of crumb colour. Other attributes were not significantly impacted by LP presence. For muffins, M‐100‐LPC formulation showed significant differences with the control for most of the attributes, except appearance and flavour. Indeed, consumers preferred muffins with 100% egg/milk protein replacement, which received higher acceptability scores than control. They also appreciated the ‘nutty’ flavour and moisture of angel cake with 50% egg protein replacement. This research suggests that lentil protein can totally or partially substitute egg/milk protein as foam and emulsion stabiliser in cakes, producing products with satisfactory quality.     

Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties

The purpose of this research was to incorporate 0% to 30% chia seed flour into rice flour gluten-free layer cake and evaluate its effect on nutritional qualities and physicochemical properties. The supplement of chia seed flour resulted in higher batter viscosity, hardness of gluten free layer cake, crude protein, fat, ash, α-linolenic acid (increase up to 10.2% of total fatty acid), total phenolics content, and reducing power but the lower crust, crumb white index, cohesiveness, and resilience of gluten-free layer cake was found. Substitution of rice flour with 10% prehydrated chia seed flour can achieve a higher center height and volume index of gluten-free layer cakes. Higher carosine and angiotension I-converting enzyme (ACE) inhibitory activity was observed in the supplement of 10% chia seed flour when compared to a rice flour layer cake. Gluten-free layer cake with 10% prehydrated chia seeds flour had similar overall acceptability, texture, flavor, and odor scores except for lower appearance score to those of gluten-free layer cake made with 100% rice flour and layer cake made with 100% wheat flour. Incorporation of 10% prehydrated chia seed flour results in more desirable volume index of gluten-free layer cake and it is feasible for gluten-free layer cake application. Gluten-free layer cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of chia seed flour.     

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.     

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.     

Effect of flour extraction rate and baking process on vitamin B1 and B2 contents and antioxidant activity of ginger-based products

The effect of flour extraction rate and baking on thiamine (vitamin B₁) and riboflavin (vitamin B₂) content and antioxidant capacity of traditional ginger cake was studied and then compared to white wheat bread. Ginger cake was formulated either with whole-grain (100% extraction rate) or with brown (92% extraction rate) rye flour and baked at 180 °C for 18 min. The antioxidant capacity was evaluated in terms of radical scavenging activity against peroxyl (ROO·) and superoxide anion radicals (O ₂ ^·? ). Thiamine content in rye doughs (F-100% and F-92%) was found to be 38% lower when compared to wheat dough. In contrast, whole-grain and brown rye doughs exhibited an almost fourfold higher riboflavin content than wheat dough. Rye dough baking led to reductions in thiamine (from 53 to 65%) and riboflavin (from 69 to 71%) contents. Likewise, thiamine and riboflavin contents in wheat dough were also reduced (56 and 10%, respectively) after baking; however, ginger cake with whole-grain rye flour exhibited significantly higher thiamine and riboflavin contents. Rye doughs and ginger cakes showed higher scavenging activities against ROO· radicals when compared to that of wheat dough and bread. Thus, baking significantly enhanced ROO· scavenging properties of ginger cakes while only a slight increase was observed in wheat bread. In contrary, baking gave rise to a decrease in SOD-like activity both in ginger cake or wheat bread. Our findings suggest that formulation with whole-grain rye flour can potentially increase B₁ and B₂ vitamin contents as well as the ROO· scavenging capacity of traditional ginger cake.     

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     

The effects of various ratios of sunflower oil and surfactant on household type cake quality

The aim of this study was to determine the effects of sunflower oil (0, 5, 10, 15%) and surfactant (acetic and lactic acid esters of mono and diglycerides; 0, 0.25, 0.5, 0.75, 1%) on the quality of the wheat flour based household type cake. The variable ingredients were used as alone or in combinations in cake manufacture; therefore 20 different batter formulations were formed. Quality characteristics of cake samples (volume, symmetry, uniformity, shrinkage, weight loss, crumb–grain structure, crumb firmness) were investigated. Both components had a significant (P?<?0.05) impact on cake quality. In trial conditions, it was determined that the effect of surfactant on cake quality was greater than the oil. In cake batter, using up to a certain level (0.5%) surfactant was improved the cake volume and porosity. When the surfactant was used at 0.75 and 1% levels, these cake properties were deteriorated. The softness of the cakes have been measured as maximum when surfactant was used alone in increasing order from 0 to 1%. Sunflower oil improved the cake quality up to a limited extent. This improvement generally occurred at 5% level. Usage of oil with higher levels declined cake properties significantly. In combination formula, it was determined that using surfactant made using more oil in the batter formula possible. Careful attention should be paid to the appropriate level of use of oil and surfactant in cake production. Otherwise, significant declines occurred in cake quality. It was concluded that high-quality household-type cakes can be made if both ingredients were combined the use of 5–10% oil and 0.75–1% surfactant.     

Effect of oat β‐glucan and its oxidised derivative on the quality characteristics of sponge cake

The objective of this study was to investigate the characteristics of sponge cakes containing native oat β‐glucan (BG‐B) and its oxidised derivative with TEMPO (2, 2, 6, 6‐tetramethyl‐1‐piperidine oxoammonium ion) (Oxi‐B). BG‐B and Oxi‐B were substituted at 1% (w/w) into a formulation, and then the effects of BG‐B and Oxi‐B addition on the pasting properties of wheat flour and the physicochemical and textural properties of sponge cakes were determined. The pasting parameters of wheat flour were increased by BG‐B, whereas they were decreased in wheat flour with added Oxi‐B. The cake containing Oxi‐B had a lower volume, and a higher symmetry and uniformity than the BG‐B cake. The Oxi‐B cake exhibited smaller L* and b* values and a higher a* value than the control in crumb and crust colour. According to texture profile analysis, the BG‐B cake had increased hardness, chewiness and gumminess, whereas the Oxi‐B cake had decreased hardness.     

Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes

The effect of successively replacing (10%, 20%, and 30%) wheat flour with dietary fiber (DF) from wheat, oat, barley, and maize or cereal bran (CB) from wheat, oat, and rice on cake batter, final cake quality parameters, as well as on product shelf-life was studied. Batter viscosity (control, 2.96; wheat fiber 30%, 20.21; rice bran 10%, 0.47 Pa sⁿ), cake-specific volume (control, 2.27; wheat fiber 20%, 2.83; rice bran 30%, 1.94 cm³/g), porosity (control, 0.75; wheat fiber 30%, 0.81; rice bran 30%, 0.69), and crumb moisture content (control, 20.07%,; wheat fiber 30%, 26.45%; oat bran 30%, 13.89%) increased significantly (P < 0.05) with DF addition but decreased with CB addition. Addition of DF resulted in softer crumb texture (Control, 4.20 N; wheat fiber 20%, 3.19 N), while CB addition increased crumb firmness (rice bran 30%, 10.84 N), respectively. Minor differences were observed in the crumb and crust color of the DF cakes with respect to the control. Addition of CB decreased the L values of crumb color significantly and the decrease increased with increased level of CB incorporation. DF addition led to cakes with greater acceptance by panelists than CB addition, similar to the control. DF cakes stored in polyethylene bags at 25 °C and 60% relative humidity for 6 days showed delayed moisture loss and lower firmness compared to CB cakes. The optimal level of incorporation based both on the objective and sensory characteristics results was found 20% for DF and 10% for CB, respectively. Concluding, by incorporating DF or CB properly, cakes with improved nutritional value can be manufactured.     

Utilization of Mixolab<Superscript>®</Superscript> to predict the suitability of flours in terms of cake quality

The objective of this study was to determine the possibility of using Mixolab^® to predict the cake baking quality of different wheat flours. Mixolab^® data were also compared with various flour quality characteristics. The correlations between Alveoconsistograph data and the cake quality characteristics were not significant. Therefore, Alveoconsistograph test does not seem to be useful to predict the cake quality of the flour samples. Mixolab^® characteristics C2, C3, C4 and C5 were found to be significantly correlated with volume index while C5 was correlated with hardness of cakes. The parameters C2 to C5 represent the end point of the corresponding mixing stages. The flour samples which gave higher cake hardness values had higher C5 values and the samples with lower cake volumes had higher C2, C3, C4 and C5 values. It seems to be possible to estimate the texture and volume of cakes by these values. Therefore, Mixolab^® seems to be a useful tool to predict the cake making quality of flour samples.     

Original article: Influence of flour mill streams on cake quality

Wheat‐milling process generates different flour streams that differ in particle size, composition and functional and cake‐making properties. Particle size, composition and pasting properties of flour fractions (two from break and three from reduction system) obtained during milling of three wheats varying in protein content were determined. Shape, textural, colour and sensory analyses were performed on cakes prepared with the different mill streams. The final break and reduction streams had the highest protein and ash contents, pasting temperatures and the lowest starch percentage. Cakes prepared with the last streams showed higher batter density and lower volume. These results could indicate good air incorporation but deficient air distribution. Last streams cakes showed a darker, more reddish and yellowish crumb that was significantly related to flour colour characteristics. Because of these differences, such cakes obtained the lowest sensory scores. In this study, it has been verified that, to adapt flours to cake preparation, the final streams should be eliminated. The particle size of each stream is the most determinant parameter to obtain cakes with better volume and texture, being the flours with small particle size the most adequate.     

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.     

Effect of drumstick leaves powder on the rheological,micro-structural and physico-functional properties of sponge cake and batter

Drumstick leaves powder (DLP) sponge cakes were prepared by replacing 0, 2, 5 and 10% of wheat flour with DLP to evaluate its effect on rheological, micro-structural and physico-functional properties of sponge cake. Batter viscosity and specific gravity increased with increase in DLP. Depending upon the replacement level, water absorption, dough development time and mixing tolerance index increased whereas, dough stability decreased. No significant difference was observed in moisture, fat and carbohydrate content, sponge weight and water activity of the sponge cake, but, significant decrease was observed in volume with increasing DLP. Also, there was significant increase in protein, crude fiber, ash, calcium, iron and β-carotene content with increase in replacement level. The hardness of sponge cake increased with increasing the replacement level. DLP incorporation significantly affected color of crust and crumb. SEM image analysis revealed that uniformity in structure was disrupted with increase in replacement level. DLP sponge cake with 2% replacement level had highest overall acceptability.     

The changes of the yield,composition and nutritive value of leaf protein extracted from vetch and cereal mixtures during three years cultivation

Three mixtures of vetch with cereals (rye, triticale and wheat) were grown during three consecutive seasons 1985/86, 1986/87 and 1987/88 and leaf protein concentrates (LPC) were prepared using the standard method. LPC were analysed for their gross composition and amino acid content. True digestibility (TD) and biological value (BV) of LPC proteins were estimated on rats using the Thomas-Mitchell balance method. There were no statistical differences in green matter and dry matter yield in the course of the whole experiment. However, in the first season (1986) the yield of vetch × rye mixture was apparently higher and that of the other two mixtures was lower than in the next two years. The protein content of LPC in 1986 was lowest, especially in the concentrates obtained from the triticale and wheat mixtures. There were only small differences in amino acid composition of proteins and these differences did not depend on the year of cultivation or species of cereal used. BV of protein extracted from the rye-containing mixtures was always lower than that of other preparations (means of three years: rye 40, triticale 46, wheat 49). Protein extracted in 1987 had the highest BV. It can be concluded that the season of cultivation affects the green and dry matter yield of legume x cereal mixtures though these differences are levelled off during long-term experiments. The LPC quality is affected both by the kind of cereal and year of cultivation.     

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)。