Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes

Abstract

The characteristics that define cake quality can be improved by the use of adequate ingredients and a correct balance of the formulation. Fat is used for its effect on softness and because it imparts flavor and calories. Enzymes such as maltogenic α-amylase can also have a positive effect on cake texture during storage by decreasing amylopectin re-crystallization and thus delaying starch retrogradation providing longer-lasting crumb softness. The objective of this study was to determine the effect of different concentrations of maltogenic α-amylase and fat on the technological and sensory characteristics of cakes. Therefore, balanced formulations with three different fat concentrations (20, 40, and 60 g/100 g, based on the flour content) were used to evaluate the addition of maltogenic α-amylase (0, 500, and 1000 mg/kg). Technological quality determinations were carried out on days 1, 7, 14, and 21 of storage. The best results in terms of cake quality (greater specific volume, higher crumb moisture content, lower crumb firmness, and greater sensory acceptance) were obtained with the combination of 20 g/100 g fat and 1000 mg/kg maltogenic α-amylase (based on the flour content), which proved to be an alternative to reduce the fat levels in the elaboration of this type of product.

Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis

“…The reference batter recipe was a pound cake recipe adapted from ( Table 1 ) [ 27 ]. The four cake formulations containing the different types of fat, namely E1, E2, E3, and the palm oil were prepared using a Kitchen Aid mixer (Professional 600 6 QT; St. Joseph, MI, USA).…”

“…The pH value of the cake batter was determined using a pH meter (model 827; Metrohm, Switzerland). For the pH measurement, 10 g of cake batter was diluted in 100 mL of distilled water at 25 °C [ 27 ].…”

“…The cake specific volume (cm 3 ·g −1 ) was calculated by dividing the cake volume by its mass. The cake volume (cm 3 ) was measured in triplicate by millet seed displacement and the mass (g) was measured, using a semi-analytical balance as in [ 27 ] on the first day of storage.…”

Improving changes in physical, sensory and texture properties of cake supplemented with purified amylase from fenugreek (Trigonella foenum graecum) seeds

“…Courtin and Delcour (2002) reported higher bread scores for enzyme supplemented breads as compared with control. In addition, Bedoya et al (2014) confirmed that the cakes fortified with maltogenic amylase showed the highest score for the attribute appearance, which influenced consumer purchase intention.…”

“…The presence of these gas holes could have a great influence on the physical properties of made cakes such as density and water holding capacity. As explained by Bedoya et al (2014), cakes added with maltogenic amylase remained in a positive way, in terms of appearance. The same results were obtained by El Abed et al ( 2017) since the addition of amylase from parthenocarpic date caused a more open crumb grain, cohesive dough and internal resistant structure, thus resulting in better gas retention capacity.…”