Optimisation of wheat flour‐based sponge cake formulation containing tapioca starch and xanthan gum

The optimum formulation for wheat flour (WF)‐based sponge cakes containing tapioca starch (TS) and xanthan gum (Xan) was determined using the central composite design with two factors and response surface methodology (RSM). Effects of partial substitution of TS (5–15%) for WF in a 20% total flour blend and Xan (0.1–0.3%) on specific volume, parameters of texture profile analysis and sensory liking scores of baked sponge cakes were investigated. A second‐order polynomial response surface was used to explain the influence of TS and Xan on the dependent variables. Coefficients of determination (R² ≥ 0.75) of the response variables and significant regression models were used for RSM optimisation. Based on the RSM contour plots, the cake formulation containing 16% butter with desired physical properties (maximum specific volume; minimum hardness, gumminess and chewiness) and sensory quality (maximum overall liking) was found to be 11.09–11.88% TS and 0.10–0.11% Xan.     

(1-3)(1-6)-β-glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods

BACKGROUND: Extensive physiological and biological emphasis has been placed on pharmaceutical and medicinal uses of mushrooms containing β‐glucans, but their incorporation into processed functional foods is quite limited. Thus, low‐grade Lentinus edodes mushrooms were utilised to produce β‐glucan‐enriched materials (BGEMs), which were evaluated as a high‐fibre and low‐calorie substitute for wheat flour. RESULTS: The fractions obtained from Lentinus edodes mushrooms contained 514 g kg^?1 of (1–3)‐β‐glucans with (1–6)‐β‐linked side chains and the chemical structure was confirmed by ¹³C NMR and FTIR spectroscopy. Replacement of a portion of the wheat flour with BGEMs resulted in the solutions with lower values of pasting parameters and also caused significant changes in starch gelatinisation. When BGEMs were incorporated into cake formulations, batter viscosity increased with more shear‐thinning behaviours and elastic properties improved. Overall, the cakes containing more BGEMs showed decreased volume and increased hardness while no significant differences were observed between the control and BGEM cakes containing 1 g of β‐glucan per serving. CONCLUSION: As a wheat flour substitute, the BGEMs that were prepared from low‐grade Lentinus edodes mushrooms, could be successfully used to produce cakes containing 1 g of β‐glucan per serving with quality attributes similar to those of the control. Copyright © 2011 Society of Chemical Industry     

Studies on cake quality made of wheat–chickpea flour blends

Legume flours, due to their amino acid composition and fibre content are ideal ingredients for improving the nutritional value of bread and bakery products. In this study, the influence of the total or partial replacement of wheat flour by chickpea flour on the quality characteristics of two kinds of cake was analyzed. The effects of the chickpea variety and the kind of flour used (white or whole) were also considered. Volume, symmetry, chroma, and crust and crumb L^* diminished when increasing the amount of chickpea flour. The replacement of wheat flour by chickpea flour also induced an increase in the initial firmness but cohesiveness and resilience diminished, increasing the tendency to hardening. Among the studied varieties, Pedrosillano and Sinaloa produced cakes with the highest volume. Those varieties also gave layer cakes with the lowest firmness, gumminess and chewiness. White flours produced sponge cakes with higher volume and symmetry than whole flours. No significant differences, however, were observed in layer cakes between white and whole flours. In both layer and sponge cakes, white flour produced cakes with lower firmness, gumminess and chewiness than whole flours.     

Different Oils and Health Benefit Statements Affect Physicochemical Properties,Consumer Liking,Emotion, and Purchase Intent: A Case of Sponge Cake

Effects of different oils on physicochemical properties, consumer liking, emotion, and purchase intent of sponge cakes were evaluated. Three healthy oils (extra virgin coconut oil, EVCO; extra virgin olive oil, EVOO; rice bran oil, RBO) compared with butter (the control), were used at 20% (w/w, wheat flour basis) in sponge cake formulations. Five positive (calm, good, happy, pleased, satisfied) and 3 negative (guilty, unsafe, worried) emotion terms, selected from the EsSense Profile^® with slight modification using an online (N = 234) check‐all‐that‐apply questionnaire, were used for consumer testing. Consumers (N = 148) evaluated acceptability of 9 sensory attributes on a 9‐point hedonic scale, 8 emotion responses on a 5‐point rating scale, and purchase intent on a binomial scale. Overall liking, emotion, and purchase intent were evaluated before compared with after health benefit statement of oils had been given to consumers. Overall liking and positive emotion (except calm) scores of sponge cake made with EVCO were higher than those made with EVOO and RBO. Specific volume, expansion ratio, and moisture content of control, EVCO, and EVOO were not significantly different, but higher than RBO sponge cake. JAR results showed that sponge cake made with RBO had the least softness that was reflected by the highest hardness (6.61 to 9.69 compared with. 12.76N). Oil (EVCO/EVOO/RBO) health benefit statement provided to consumer significantly increased overall liking, positive emotion, and purchase intent scores while decreased negative emotion scores. Overall liking and pleased emotion were critical attributes influencing purchase intent (odds ratio = 2.06 to 3.75), whereas calm and happy became not critical after health benefit statement had been given.     

Influence of quinoa roasting on sensory and physicochemical properties of allergen‐free,gluten‐free cakes

The objectives of this study were to determine pasting properties of non‐roasted (NR) and roasted quinoa (RQ) and to investigate the effect of RQ on consumer acceptance and physicochemical properties of an allergen‐free, gluten‐free cake formulation. Quinoa seeds were roasted at 177 °C for 15 (R15), 30 (R30) and 45 min (R45), and flours were analysed for pasting properties. Five cakes including a commercial chocolate cake (CCC) and cakes made with NR and RQ flours were evaluated for preference by fifty panelists. Quality parameters included colour, water activity, moisture content, firmness, weight and height. Peak and final viscosity increased with roasting time. The NR cake had the highest sensory scores for appearance, colour and texture. On flavour and overall acceptability, CCC was the highest. Regarding quality data, CCC, NR and R15 cakes had similar L* values, while CCC had the lowest a*, b*, a_w, moisture content and firmness values.     

Characteristics of Some Fiber Incorporated Cake Preparations and their Dietary Fiber Content

The dietary fibers were mainly isolated from seed hull of field beans (Phaseolus vulgaris), waste pulp of pineapple (Ananas camosus) as well as from whole wheat flour and, the fiber yields were 16.8, 2.0 and 7.0g/100g, respectively. These isolated fibers were included in sponge cake preparation by partially replacing all-purpose flour (maida) by 5% (w/w). Cakes and cake batter were evaluated for pH change, specific gravity, volume, moisture content, and color. The sensory characteristics and volume of the cakes were not altered with the inclusion of isolated fiber in the cake. The sensory quality evaluation showed that the fiber incorporated cakes were acceptable similar to the cake without added fiber. Incorporation of various fibers in the cake preparation increased the total dietary fiber content of the product by 4-6%.     

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 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 tigernut (Cyperus esculentus) flour addition on the quality of wheat‐based cake

The effect of substituting tigernut flour for wheat flour on the proximate, mineral and pasting properties of the resultant blends and cake quality were studied. The proximate composition of flour blends increased with increasing level of tigernut. Protein increased from 22.30 to 26.93% and fat from 4.17 to 7.21% resulting in an increase in energy value from 342.09 to 390.93 kcal. The pasting properties of the flour blends were affected significantly (P ≤ 0.05) by tigernut substitution. Pasting peak time and temperature decreased with increasing level of tigernut. Mineral elements such as iron and calcium increased from 3.13 to 4.19 and 54.01 to 56.41 (mg 100 g^?1) respectively, with tigernut substitution. The weight and volume of cakes increased with tigernut level while batter density and volume index decreased. Acceptable cakes can be made with up to 30% tigernut flour substitution. Such composite cakes may help in reducing protein energy and micronutrient deficiencies.     

Effect of Pleurotus eryngii Mushroom β‐Glucan on Quality Characteristics of Common Wheat Pasta

The objective of this study was to evaluate the effect of β‐glucan‐rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural properties, and sensory evaluation of common wheat pasta. Pasta was prepared from semolina flour and common wheat flour by replacing common wheat flour at 2%, 4%, and 6% with BGRFs. Semolina flour showed significantly higher viscosities than common wheat flour samples. However, all viscosities, except the breakdown viscosity, were reduced with increasing percentages of BGRFs. Replacement of the common wheat flour with BGRFs resulted in a reddish brown colored pasta with a lower L* value and a higher a* value. The common wheat pastas containing up to 4% BGRFs were not significantly different from semolina pasta with regard to cooking loss. Addition of up to 2% BGRFs had no significant impact on swelling index and water absorption. The addition of BGRFs in common wheat flour had a positive effect on the quality of common wheat pasta and resulted in hardness values similar to those of semolina pasta. In a sensory evaluation, cooked pasta with 2% BGRFs had the highest overall acceptability score. In summary, the results showed that common wheat flour containing 4% BGRFs could be used to produce pasta with an improved quality and texture properties similar to semolina pasta.     

Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa

Cheonnyuncho (Opuntia humifusa) has multiple functional properties and is a good source of dietary fibre. The purpose of this study was to investigate the quality characteristics of sponge cakes made with cheonnyuncho powder. The moisture, ash, and dietary fibre levels in the sponge cakes increased linearly with the addition of 0–9 g of cheonnyuncho powder/100 g of wheat flour, and the carbohydrate and calorie contents of the samples decreased. The specific gravity and yield of dough increased with the addition of cheonnyuncho powder. For the crumb colour values, L and a decreased with the addition of cheonnyuncho powder whereas the b and ΔE values increased. In the texture analysis, hardness and gumminess were reduced, but cohesiveness and springiness were increased by the addition of cheonnyuncho powder. When the sensory characteristics were evaluated, the addition of 9 g of cheonnyuncho powder/100 g of wheat flour showed the best sensory properties. Overall, the addition of 9 g of cheonnyuncho powder/100 g of wheat flour improved the physical quality and taste of the sponge cake.     

Studies of the quality of cakes made with wheat-lentil composite flours

Legume flours, due to their amino acid balance and their demonstrated nutritional benefits, are ideal ingredients to improve the nutritional characteristics of bakery products. We have studied the inclusion of lentil flour on layer and sponge cakes, and its effect on the characteristics of the batter and of the final product. The addition of lentil flours reduced the density of layer-cake batter but increased the density of sponge-cake batter. This effect was greater with the smaller flour-particle size. Adding lentil flour to the formula reduced layer-cake volume, symmetry index, cohesiveness and springiness and increased hardness. In sponge cakes, no clear tendencies were observed in volume or symmetry index, but the total substitution of wheat flour by lentil flour gave rise to harder and less cohesive cakes. The use of lentil flour with a fine particle size increased cake volume but reduced hardness, particularly in sponge cakes.     

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.     

Quality and antioxidant property of green tea sponge cake

Green tea powder was used to substitute 0%, 10%, 20%, and 30% of wheat flour to make sponge cakes, called the control, GT10, GT20, and GT30, respectively. The viscosity and specific gravity in cake batter, and hardness, gumminess, chewiness, crumb a value, protein, total dietary fibre, ash, and various catechin content of baked cakes increased with increasing green tea levels whereas the volume, cohesiveness, adhesiveness, springiness, resilience, crust L, a, b and crumb L, b values of samples showed a reverse trend. No differences were found in all hedonic sensory results for control, GT10, and GT20 whereas GT30 were rated lower in all sensory results. Green tea cake contained a greater variety of catechins, and had good antioxidant activity, reducing power, scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals and chelating ability on ferrous ions. Overall, green tea cake could be developed as a food with more effective antioxidant properties.     

Use of wheat,triticale and rye flours in layer cake production

In this study, the capacity of obtaining high quality layer cakes from rye and triticale lines was analysed and compared to wheat lines. The samples were characterised considering grain hardness, flour composition and quality parameters as protein, pentosan, damaged starch, pasting viscosity and functional predictive test – solvent retention capacity test. Cakes were analysed in weight, symmetry, volume, volume index (VI) by measuring the height in different points of the cake, crust and crumb colour, crumb structure and texture. Wheat and triticale cakes showed similar characteristics. Rye cakes showed higher volume and lower weight than those with crumbs darker in colour, higher adhesiveness, springiness and resilience. The multiple regression analysis was used to develop an equation for cake volume index prediction. The best‐fit linear regression model was: VI = 14.75 – 0.14 × protein + 0.93 × water soluble pentosan – 0.27 × total pentosan. Despite the differences, high quality cakes can be elaborated with rye, triticale and soft wheat cultivars.     

Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality1

Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten‐free cakes.     

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.     

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     

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.     

Ingredient Functionality During Foam‐Type Cake Making: A Review

Foam‐type cakes are complex food systems. Their main ingredients are wheat flour, hen eggs, sugar, leavening agent, and, in some cases, oil and/or surfactants. In contrast to the vast amount of research outcomes on the contribution of ingredients to the quality of batter‐type cake systems, information on the functionality and importance of the ingredients and their constituents in foam‐type cake systems is lacking. This review defines foam‐type cakes, describes how they are made, summarizes the current knowledge of factors determining their quality, and identifies the current knowledge gaps.