Funcionality of several cake ingredients: A comprehensive approach

Julia Rodríguez-García, Ana Puig, Ana Salvador and Isabel Hernando
Additional contact information
Julia Rodríguez-García: Department of Food Technology, Research Group of Food Microstructure and Chemistry, Universitat Politècnica de València, Valencia, Spain
Ana Puig: Department of Food Technology, Research Group of Food Microstructure and Chemistry, Universitat Politècnica de València, Valencia, Spain
Ana Salvador: Department of Food Preservation and Quality, Institute of Agrochemistry and Food Technology (CSIC), Burjassot, Spain
Isabel Hernando: Department of Food Technology, Research Group of Food Microstructure and Chemistry, Universitat Politècnica de València, Valencia, Spain

Czech Journal of Food Sciences, 2013, vol. 31, issue 4, 355-360

Abstract: The roles of some cake ingredients - oil, a leavening agent, and inulin - in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role in the batter stability, due to its contribution to increasing batter viscosity and occluding air during mixing. The addition of the leavening agent was crucial to the final height and sponginess of the cakes. When inulin was used as a fat replacer, the absence of oil caused a decrease in the stability of the batter, where larger air bubbles were occluded. Inulin dispersed uniformly in the batter could create a competition for water with the flour components: gluten was not properly hydrated and some starch granules were not fully incorporated into the matrix. Thus, the development of a continuous network was disrupted and the cake was shorter and softer; it contained interconnected air cells in the crumb, and was easily crumbled. The structure studies were decisive to understand the physicochemical properties.

Keywords: fat replacement; inulin; physical properties; structure (search for similar items in EconPapers)
Date: 2013
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/412/2012-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/412/2012-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:412-2012-cjfs

DOI: 10.17221/412/2012-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().