Influence of rapeseed cake, linseed cake and hemp seed cake on laying performance of hens and fatty acid composition of egg yolk

In hens the effects of expeller/cakes from rapeseed, linseed, and hemp seed were investigated on feed intake, laying performance and fatty acid composition of egg yolk. A total of 216 individually caged laying hens were allocated to nine dietary treatments (5, 10, 15 % cake) and fed for six laying months. For feed intake, egg mass production and feed-to-egg mass ratio at 15 % dietary cake level a significant lower performance was shown compared with the 5 and 10 % cake level groups. Also interaction was significant for all these parameters, indicating that the cake level acted differently for the three cakes. The egg mass production was lower in the linseed cake than in the hempseed groups and the hens fed the linseed cake needed significantly more feed per kg egg mass compared with both the other cakes tested. Increasing dietary level of all oil seed cakes lowered the yolk percentage and increased the egg white percentage. Increased dietary levels of all three oil seed cakes lowered the percentages of most saturated fatty acids and also the percentages of the monounsaturated fatty acids. The linoleic acid and the linolenic acid as polyunsaturated fatty acids were heightened by increasing the cake levels from 5 to 10 and 15 % in the diet. The results allow the conclusion that compound feeds with up to 10 % of cakes does not negatively influence the laying performance of hens and provides the possibility of the enrichment of yolk fat with polyunsaturated fatty acids.     

EFFECTS OF EMULSIFIERS,SORBITOL, POLYDEXTROSE,AND CRYSTALLINE CELLULOSE ON THE TEXTURE OF REDUCED-CALORIE CAKES1

The textural and sensory qualities of reduced-calorie cakes prepared from non-shortening batters in which sucrose was partly replaced with sorbitol or poly-dextrose (with the addition of carboxymethylcellulose or microcrystalline cellulose to the latter) was studied. The batters were treated with different types and concentrations of emulsifier (Tandem 22H, Atlas A and MD-SSL). At the 30% replacement of sucrose with 1.5% or 3.5% (on flour weight) of Tandem 22H or Atlas A, the cakes were of an acceptable quality. Higher levels of emulsifier treatment further enhanced the aeration capacity of the batters, but impaired the overall quality of the final product. The emulsifier MD-SSL was found to be less suitable under the given conditions of cake baking because of the excessive aeration of batters. With cakes of acceptable quality, the calorie value reduction was in a 15 to 23% range compared with a standard full-calorie cake.     

Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods

Pectin from yuja pomace was incorporated into cake formulations to evaluate the baking performance as a fat replacer. When shortening in cakes was replaced with different levels of pectin gel, cake batter exhibited greater viscosity and less shear-thinning behavior. The viscosities were well characterized using a Power-law model. The specific gravity of cake batter significantly increased with increasing levels of pectin gel (p<0.05) and was highly correlated with the cake volume after baking. Although cakes containing pectin exhibited increased textural hardness, shortening replacement with pectin up to 10% by weight was effective in producing cakes as soft as the control cake without a volume loss. There was an overall tendency that cakes with higher amounts of pectin showed a lighter surface color. Yuja pectin was thus used in cake baking as a fat replacer, producing baked goods with reduced fat and calorie content.     

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     

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.     

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.     

Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes

Legumes have interesting nutritional properties and many organizations, such as the World Health Organization, encourage their inclusion in the diet; their incorporation into bakery products could be a good method for increasing consumption. The aim of this study was to examine the addition of different percentages of pin-milled pea flour or its air-classified protein and starch fractions to sponge and layer cakes. Specific volume, pH and viscosity were measured in batters and specific volume, shape and texture in cakes. Evaluation through sensory analysis in a consumer test was performed after exclusion of the poorest cakes. Pin-milled pea-flour and starch-fraction cakes had similar specific volumes and firmness to wheat-flour cakes with substitution of up to 50% of the wheat flour in sponge cakes and up to 25% in layer cakes. In contrast, protein produced a lower cake specific volume and increased firmness at lower substitution percentages. Sensory acceptability decreased with increasing substitution percentages, and this was more pronounced in layer cakes. In sponge cakes, evaluations were similar to controls after substitution of 25% of the wheat flour by starch concentrate.     

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.     

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.     

Fatty Acid Composition and Trans Fatty Acids in Crisps and Cakes in Turkey's Markets

In this study, trans fatty acid and fatty acid composition of 57 crisps and 50 cakes sold in the markets in Turkey were determined. C 18:1, oleic acid, was the major fatty acid in all crisps and cake samples. The percentages of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) ranged between 27.98–46.57, 35.73–47.57, and 9.86–35.90 g/100 g fatty acids in crisps and 35.41–54.03, 25.89–44.87, and 10.52–26.97 g/100 g fatty acids in cakes, respectively. Total trans fatty acids ranged from 0.02 to 1.35 g/100 g fatty acids in crisps and 0.00 to 5.05 g/100 g fatty acids in cakes, respectively.     

Use of Vegetable Oils at Reduced Levels in Cake, Pie Crust, Cookies, and Muffins

Sensory acceptability and physical characteristics of yellow cake, pie crust, drop sugar cookies and muffins prepared with reduced levels of oils (soybean and safflower) of intermediate and high polyunsaturated/saturated fatty acid (P/S) ratio and a standard level of hydrogenated vegetable shortening were evaluated. Both types and all levels of oil compared satisfactorily with vegetable shortening in both cake and pie crust for all sensory characteristics judged. Drop sugar cookies made from oils were similar in flavor to those made with shortening, but were less liked for appearance, crispness and overall preference. Muffins prepared with the oils were preferred over the shortening for appearance but there were no definite trends in preference for other characteristics.     

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).     

Evaluation of different types of fats for use in high-ratio layer cakes

Shortening is a major ingredient used in high-ratio layer cakes. Plastic shortenings are the most commonly used by the U.S. baking industry. However, the high levels of trans- or saturated fats in some plastic shortenings cause health concerns. Compared to plastic shortenings, liquid shortenings could significantly reduce the dependence on high melting point fats and the emulsifiers they contain would enhance the shortening’s functionality. The objective of this research was to compare the influence of different types of fats on the texture and shelf-life of high-ratio layer cakes. Cakes were baked with soybean oil to evaluate the function of three emulsifiers [propylene glycol monostearate (PGMS), glycerol monostearate (GMS), and Lecithin] on layer cake quality, including volume, cake score, and firmness. An optimum emulsifier combination was chosen (PGMS 1.8, GMS 1.0, and Lecithin 0.8 in g/100g flour) for addition to the liquid oil. Four groups of layer cakes were baked using: plastic shortening, liquid shortening, liquid oil, or liquid oil plus emulsifier combinations. Cake performance and firming over-time were evaluated. The liquid shortening provided the best fresh cake characteristics and cake firmness performance. Liquid oil with a combination of added emulsifiers performed very similarly in terms of firmness to the liquid shortening. This indicated that emulsifiers played an important role on the improvement of cake firmness shelf-life.     

Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

Changes in chemical composition, with special reference to fatty acids, as affected by cooking, were studied in low-salt (0.5%)/low-fat patties (10%) with added Wakame (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. The addition of Wakame and olive oil-in-water emulsion improved (P < 0.05) the binding properties and the cooking retention values of moisture, fat, fatty acids and ash, which were close to 100%. Partial and total replacement of animal fat with olive oil-in-water emulsion reduced (P < 0.05) saturated fatty acids (SFAs), while total replacement also reduced (P < 0.05) polyunsaturated fatty acid (PUFAs) contents. The fatty acid concentration in cooked patties was affected by product formulation. Unlike the case of all animal fat patties, when olive oil was added the cooking process increased (P < 0.05) SFAs, monounsaturated fatty acids (MUFAs) and PUFA n-3 (linolenic acid) and n-6 (linoleic acid) contents. Cooked formulated patties with seaweed and partial or total replacement of pork backfat by oil-in-water emulsion and with seaweed added were less calorie-dense and had lower SFAs levels, while samples with olive oil had higher MUFAs levels.     

Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes

Effect of replacement of fat with 25, 50, 75 and 100% sesame oil (on fat basis); 50% sesame oil, hydrocolloids and emulsifiers on the rheological, microstructural, quality characteristics and fatty acid profile of cake was studied. Addition of increasing amount of sesame oil decreased viscosity, increased specific gravity of cake batter; decreased cake volume and overall quality score. Microstructure studies showed disrupted gluten matrix. Among the two different hydrocolloids [hydroxypropylmethylcellulose (HPMC) and xanthan] and emulsifiers [glycerol monostearate (GMS) and sodium stearoyl-2-lactylate (SSL)] tried, HPMC and SSL increased the batter viscosity, decreased the specific gravity, increased the volume and overall quality score. Use of combination of HPMC and SSL improved significantly the quality characteristics of cake with 50% sesame oil in such a way that the overall quality score was higher than that of the control cake with fat. The microstructure of cake crumb with 50% sesame oil and HPMC showed a smooth structure with less number of cavities and SSL showed a continuous protein matrix. On replacing the fat with 50% sesame oil, there was a decrease in saturated fatty acids and increase in unsaturated fatty acids, particularly linoleic acid. The fatty acid profile of cake with 50% sesame oil was better than the control cake as there was 2.4 times decrease in palmitic acid content and 5.9 times increase in essential fatty acids (EFA) content.     

Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes

There is a growing interest in developing gluten-free bakery products in recent time. In cake making, gluten network formation is not essential, but hardly any information exists about the influence of the gluten-free flour characteristics affecting the final cake product. This study analyses the influence of two different rice cultivars (short and long) with different flour particle size in batter characteristics (specific volume, viscosity and internal structure) and in sponge and layer cake formulas (volume, shape, texture and colour). During starch gelatinization, the finest flours (median particle size finer than 100 μm) increased their viscosity and reached the peak viscosity (RVA) later than the coarsest flours. Moreover, the finest flours gave batters with lower specific volumes but with an air distribution in smaller and uniform bubbles in both formulas. These flours also produced higher volume and lower firmness in sponge cakes and greater symmetry index both in sponge and layer cakes. The rice type also influenced batter and cakes characteristics but in a lesser extent. The different results obtained depending on the rice flour particle size, type flour and cake formulation indicate the need to define them both in industrial specifications and in research studies.     

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     

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.     

Jet-cooked high amylose corn starch and shortening composites for use in cake icings

Butter cream is an all-purpose icing that is used to both ice and decorate cakes. Cream icings contain up to 40% shortening. As consumers become aware of the need to reduce fat in their diet, the demand for healthy, flavorful, and low-fat food increases. High-amylose corn starch was cooked in an excess-steam jet cooker in the presence of oleic acid. Amylose formed helical inclusion complexes with the fatty acid. Shortening was added at different levels to jet-cooked starch. The resulting starch-lipid composites (SLC) had 0%, 8%, 16%, and 24% fat. The composites were used to substitute shortening in the preparation of cake icings with 1% to 13% fat. SLC icings were formulated by either keeping the total solids constant, or the starch and sugar to water ratio constant as the fat level was reduced. The effect of fat and formulation of shortening and SLC icings on the physical and rheological characteristics were studied. It was found that low-fat SLC icings can be prepared by optimizing the formulation. Practical Application: This study indicates potential new applications for SLC that benefit the confectionary industry by generating new products offering healthy alternatives to the consumers.     

凝乳剂对乳饼质量的影响

以牛乳为原料,筛选了乳饼生产中3种凝乳剂的最佳添加量、凝乳温度、时间以及乳饼成型压力和时间。结果表明,3种乳饼的色泽、风味、组织结构等感官指标评分较高,且各具特色,其中植物凝乳剂(PC)乳饼的香气、口感较好。不同凝乳剂对乳饼的蛋白质质量分数影响不大。与传统酸凝剂和新型凝乳剂不同,植物凝乳剂对乳饼氨基酸和脂肪酸影响较大、质量分数较高。凝乳剂对乳饼蛋白质降解有促进作用,但组间蛋白质变化差异不明显。