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     

4种功能性低聚糖对海绵蛋糕的面糊性能和烘焙品质的影响

针对海绵蛋糕的高糖问题,选用4种功能性低聚糖完全替代海绵蛋糕中的蔗糖,分别比较了它们对海绵蛋糕的面糊性能和烘焙品质的影响。结果表明:低聚异麦芽糖、低聚果糖、低聚半乳糖的面糊性能与蔗糖组较为接近,显示出良好的替代性,使用这3种糖制作的海绵蛋糕贮藏3d后依然是可接受的。而菊粉因为吸湿性极强,其海绵蛋糕成品比容小,硬度大,咀嚼时粉质感强烈,可接受度最低。     

不同乳化剂在中日两国面粉重油蛋糕面糊体系中的比较研究

探究使用MFC和SP两种乳化剂对中国和日本两国面粉的面糊流变学特性、面糊气泡分布、烘焙学特性以及热力学特性的影响,并对蛋糕进行感官评定测试。结果表明:添加10%MFC的蛋糕面糊比重变化最大,随着MFC的添加量的增加,蛋糕的比容出现了明显的上升。MFC面糊的气泡分布更加均匀,乳化体系有很好的稳定性。当MFC产品的添加量达到了7.5%时,其产品的硬度与添加了5%SP的蛋糕产品的硬度相似。含有10%MFC的重油蛋糕的感官品质以及抗老化效果最佳。相比于日本面粉,使用中国面粉作为面糊基质的蛋糕老化速率更低。     

Effect of oven temperature profile and different baking conditions on final cake quality

This study discusses the effect of airflow on oven temperature profiles, the internal cake temperature and the final cake quality. It was found that the presence of airflow reduced the oscillation in the oven temperature profile from 12.98–30.27% to 3.17–4.02%. The bottom of the oven chamber experienced the greatest reduction in temperature oscillation in the presence of airflow. During the second stage of baking with airflow, the heating rate was increased from 5.07 to 7.52 °C min^?1 and 8.35 °C min^?1 to the increase of the baking temperature from 160 to 170 °C and 180 °C, respectively. The cake volume expansion rate was also increased 5–10% during second stage when baking with airflow condition. The cakes baked in the presence of airflow had a more porous crumb texture and lower moisture content compared to the cakes baked without airflow.     

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     

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Pear pomace (PP) is a by-product of the fruit industry with a high content of fibre. Its potential as an ingredient at 15% or 30% level for sponge and layer cakes was investigated. Three PP powders with different particle sizes (fine, medium and coarse) were obtained. Batter microstructure, density and viscosity and cake specific volume, texture and colour were evaluated. When PP was added, less uniformity in bubble distribution was observed in batters, particularly at higher particle sizes. Cake specific volume significantly diminished with increasing amounts of PP. For sponge cakes, the decrease in specific volume was the highest for the finest particle size of PP. In general, increasing PP addition increased hardness and reduced elasticity, cohesiveness and resilience but the effect depended on the particle size. In general, better textural attributes were obtained with medium and coarse particle sizes. These results indicate that PP of an adequate particle size could be a promising fibre source for different cake formulations.     

Instron measurement of sponge cake firmness: Effect of additives and storage conditions

Instron measurement and sensory analysis of sponge cake texture was performed under various conditions. The samples were compared on the basis of their storage in modified atmosphere (CO₂/N₂, 50:50 v) or not, at + 4°C or + 20°C, as whole cakes or slices of cake, and with or without additives (soya bean protein or sodium alginate). It was found that the best conditions for preservation of a soft texture in a whole cake are obtained in a modified atmosphere at +4°C when 10 g kg^?1 soya bean protein is included in the sponge cake formulation.     

剪切时间对脂肪微粒大小和肉糜品质的影响

为研究剪切时间对肉糜中脂肪微粒大小和品质的影响,研究分别测定4种不同剪切时间(1、3、5min和7min)下肉糜中脂肪微粒粒径大小和粒度分布特点、乳化稳定性和凝胶强度大小。结果表明,剪切时间为5min和7min的肉糜中脂肪微粒比较小、粒度均匀,乳化稳定性好,凝胶强度大,但这两处理组间差异并不显著(P>0.05)。因而,试验研究认为3000r/min剪切速度下剪切5min就可制成品质好的肉糜。     

添加谷氨酰胺转氨酶对糙米蛋糕品质的影响

研究在糙米蛋糕的蛋黄糊和蛋清中分别添加不同量的谷氨酰胺转氨酶(transglutaminase,TGase)对蛋糕烘焙品质的影响,并分析比较了TGase添加前后蛋黄糊和蛋清理化特性的变化。结果表明:添加TGase能显著提高糙米蛋糕的比容和弹性,降低其硬度,在蛋黄糊和蛋清中分别添加10和2 U/g TGase时,糙米蛋糕比容达到最大值6.0 mL/g。添加TGase后,蛋黄糊的黏度和乳化稳定性分别提高62.27%和3.86%,蛋清打发后的泡沫稳定性提高8.43%。通过测定发现蛋黄糊中的游离巯基含量明显减少,傅里叶变换红外光谱(fourier transform infrared spectroscopy,FTIR)和体积排阻高效液相色谱(size exclusion high performance liquid chromatography,SE-HPLC)的分析表明,添加了TGase的蛋黄糊中蛋白质β-折叠的比例显著增加,无规卷曲、β-转角的比例下降,并形成了更多大分子质量的蛋白质聚集体。这表明添加TGase促进了蛋黄糊和蛋清中的蛋白形成更多的交联,使蛋白质网络更加紧密,从而改善糙米蛋糕的质构。     

面糊发酵条件对馒头品质的影响

为了探索面糊发酵剂在馒头工业化生产上的应用,采用单因素实验,通过改变面糊的面水比、酵母添加量、发酵时间、发酵温度等自变量条件来生产馒头,研究面糊发酵条件对馒头品质的影响。通过测定馒头的比容、高径比、白度、硬化速率、质构分析来判断发酵条件中各个自变量对馒头品质的影响,优化发酵条件。实验结果表明:面糊的面水比为0.4~0.6、酵母添加量为0.5%~0.7%、发酵时间16~24 h、发酵温度为28~33℃的发酵条件下,生产出来的馒头品质优良。     

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.     

变性淀粉对海绵蛋糕品质影响

研究预糊化乙酰化二淀粉磷酸酯、预糊化玉米淀粉和预糊化羟丙基二淀粉磷酸酯对蛋糕比容、水分活度和组织结构等方面影响。结果表明:添加0.20%预糊化乙酰化二淀粉磷酸酯可增大蛋糕体积;添加0.40%~0.80%预糊化玉米淀粉对降低蛋糕水分活度效果明显;添加0.20%预糊化羟丙基二淀粉磷酸酯对延缓蛋糕老化效果最为显著。     

Influence of fat content and emulsifier type on the rheological properties of cake batter

The effects of fat content and emulsifier type on the rheological properties of cake batter have been investigated by using a parallel-plate rheometer. The apparent viscosity of cake batter with five different fat concentrations (0, 12.5, 25, 37.5, and 50%) and two types of emulsifier, namely Purawave and Lecigran, was studied as a function of the shear rate. In addition, the time dependency of different cake formulations was investigated. It was found that cake batter with different fat concentrations and emulsifier types exhibited shear thinning and time-independent behavior. Experimental data provided a good fit for the power law model. The increase in fat content and addition of emulsifier caused a decrease in the apparent viscosity. The flow behavior index was not found to be dependent on the composition of cake batter.     

The effect of alternative sweeteners on batter rheology and cake properties

BACKGROUND: The aim of this research was to investigate whether certain polyols (mannitol, maltitol, sorbitol, lactitol), fructose, oligofructose and polydextrose can replace sugar (by an equal amount of each substitute) in cake formulations. The rheological behaviour of the cake batter and the physical characteristics of the cakes containing sugar substitutes were compared with the respective attributes of the control cake. Differential scanning calorimetry was used to investigate the effect of sugar substitutes on starch gelatinisation. Furthermore sensorial characteristics were evaluated by instrumental measurements and sensory evaluation. The correlation of the batter characteristics with the textural attributes of the final product was also attempted. RESULTS: The best results were obtained by using oligofructose, lactitol or maltitol as sugar replacers, which exhibited similar behaviour to sucrose in terms of batter rheology and increased starch gelatinisation temperature. Fructose and mannitol led to cakes of poor quality characteristics, as was demonstrated by instrumental measurements and sensory evaluation. CONCLUSIONS: Batter rheological behaviour as well as the ability of sugar substitutes to increase starch gelatinisation temperature proved to be controlling factors of the textural properties and volume of the cakes. The sensory evaluation indicated that overall acceptance followed closely the scores of tenderness and taste. Copyright © 2011 Society of Chemical Industry     

Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters

Soapwort extract yields relatively stable, soap-like foam in aqueous solution because of its saponin content. The objective of this study was to utilise the advantage of the high foam forming capacity of soapwort extract in the production of sponge cakes. Egg white proteins were partially replaced with soapwort extract in the sponge cake formulation. The effects of soapwort extract addition on the rheological and physical properties of cake batters and on the physical and sensory properties of sponge cakes were determined. Replacing egg white proteins with soapwort extract, up to 75% by weight, did not have any significant influence on the specific gravity of batters (p > 0.05). Addition of soapwort extract into the cake mixture did not influence the flow behaviour indices (n) of cake batters nor the consistency indices (K) of cake batters. In general, replacing egg white proteins with soapwort extracts (up to 75% by weight) did not alter physical properties of sponge cakes. Replacing egg white proteins with soapwort extract had no unfavourable influence on the sensory properties of sponge cakes. Indeed, sponge cakes formulated with soapwort extract (by replacing egg white proteins by 50% and 75% on weight basis) received significantly higher chewiness scores than did control cakes (p < 0.05). This study showed that egg white proteins could be partially replaced with soapwort extract in the formulation of sponge cakes.     

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)。     

专用油脂对月饼品质的影响研究

以大豆油和棕榈硬脂为原料制备的专用油脂应用于月饼产品中,采取传统工艺制备月饼,研究了专用油脂对月饼回油、质构及感官品质的影响。结果表明,该专用油脂熔点为30.9℃,具有良好的流动性、操作性和功能性;添加专用油脂制备的月饼色泽金黄、纹理均匀清晰、质构及感官品质优良;专用油脂赋予月饼快速回油并趋于稳定的性能。     

Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

The effect of frozen storage conditions on meat from 36 Morucha × Charolais crossbred yearlings was studied. Slices of M. Longissimus thoracis were randomly assigned to groups arising from the combination of experimental factors. These factors were: ageing extent (3 and 10 days), length of frozen storage (0, 30, 75 and 90 days) and temperature (−20 and −80 °C). Regarding microbiological counts, although values were acceptable in all cases, longer storage time and longer previous ageing extent provided higher phychrotrophic bacteria counts. As frozen storage period increased, colorimetric parameters L^∗, a^∗ and C^∗ decreased, but H^∗ increased. Regarding Warner–Braztler shear force and tenderness values, an interaction (p < 0.05) between frozen storage and post-mortem ageing resulted from larger differences between frozen storage periods at shorter ageing periods than those at longer ageing periods. Frozen storage for 90 days resulted in a reduction in water holding capacity, without differences in juiciness. No effect of freezing temperature was observed in any of the parameters studied.     

The Effect of Fat Replacers on Batter and Cake Properties

Fat was replaced at 35% to 100% in cakes by maltodextrin (dextrose equivalent = 3), inulin (high performance and granulated), oligofructose, citrus pectin, and microparticulated protein. Fat replacement by 35% did not induce significant differences in general. Above 65% fat replacement resulted in statistically significant (P < 0.05) decreased viscosity (except for pectin) that was followed by statistically significant decrease in air incorporation and broader bubble size distribution. The starch gelatinization temperature showed a statistically significant increase when fat was replaced by fructose oligosaccharides. The cakes presented statistically significant increase of hardness, elasticity, and decrease of volume development as fat replacement increased above 65%. Also cakes with increased fat replacement received lower scores on taste and flavor, whereas at total fat replacement they were evaluated as not acceptable. Nevertheless, at 65% fat replacement, the samples presented acceptable textural, physical, and sensorial attributes.     

含丙二醇酯低脂蛋糕的流变学、气泡微结构和烘焙特性研究

文章探究了新型丙二醇酯对低脂蛋糕的面糊密度、黏度、流变、微观结构以及蛋糕烘焙特性的影响。结果表明:丙二醇酯能增加油脂的表面张力,通过X射线衍射仪(XRD)研究表明丙二醇酯促进其转化为α晶型,有助于保护面糊小气泡不受到油脂消泡的影响,最优组气泡数增加了1.87倍。丙二醇酯能显著提高低脂蛋糕比容、降低硬度,从而改善了低脂蛋糕的品质特性。