The aim of this work is to model the variation of texture parameters in cakes during staling. The evolution was studied in layer cakes (cake A) and sponge cakes (cake B). The effect of storage temperature and the addition of fiber, xanthan gum (cake A) and emulsifier (cake B) were also studied. The best model to adjust the texture parameters variation during storage in both kinds of cakes was square root x (y = a + b * x1/2), except for firmness and springiness in cakes B. Firmness and springiness were adjusted the best to the linear model. In the model, y stood for the textural parameters and x for the time. a and b were related to the initial value of the studied parameter and with its change over time respectively. In both kinds of cakes, A and B, the firmness and gumminess increased, and the cohesiveness, springiness and resilience decreased, as the storage time increased. The increase in the storage temperature and the addition of fiber minimized the firmness changes in both kinds of cakes. PRACTICAL APPLICATIONS This methodology simplifies the study of cake textural parameters during storage and the result interpretation. Moreover, the correlation analysis has demonstrated that the number of textural parameters of cakes to study can be reduced.

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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.

It is well known that milling influences the characteristics of flour and products made from it. This article analyzed the influence of milling on the quality of low-hydration bread. In general, milling influenced the quality of these products more than the type of wheat selected. Among the various mill streams, the last break and reduction streams produced lower quality bread and must be eliminated in milling. These streams had a higher protein and ash content, showing the presence of components of the outer layers of the grain. The flour was able to absorb more water, but had less extensibility in kneading and the dough generated was weaker due the poorer quality of its proteins and the influence of elements from the outer layers. Thus, bread made from these streams had smaller volume, had a firmer texture and had both darker crumb and crust. These differences, along with the effect of the kind of flour on the flavor and aroma of the bread, made it less acceptable than flour from the rest of the streams studied.