An instrumented oven for the monitoring of thermal reactions during the baking of sponge cake

Fehaili, Souad; Courel, Mathilde; Rega, Barbara; Giampaoli, Pierre

doi:10.1016/j.jfoodeng.2010.07.003

Cited by 24 publications

(23 citation statements)

References 37 publications

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“…In G and G + L formulas, glucose was added from the beginning to the HPMC and MC mixture and leucine was added with starch, for solubility and functional reasons. The amount of glucose was selected according to sugar content in a reference sponge cake, whereas leucine was chosen based on the content in free amino acids and total free amino groups measured in the same reference product (Bousquières et al, 2017;Fehaili et al, 2010) and considering that free amino acids are more reactive than proteins (Kearsley & Dziedzic, 1995).…”

Section: Cake Model Batter Preparationmentioning

confidence: 99%

“…For each cake model, seven aluminum molds (dimensions: 8 cm Â 4.5 cm Â 3.5 cm) were filled with 60 g of batter and baked at 170°C at high ventilation speed (nominal conditions) in an oven specifically designed for uniform and reproducible baking and kinetic measurements (Fehaili et al, 2010). Whole cake models were sampled at different baking time intervals (4,10,25,34,60 and 90 min), stored immediately in air tight containers and kept at 20°C.…”

Section: Baking Conditionsmentioning

confidence: 99%

“…Moreover, the temperature at the surface was measured by means of an Optris CT LT infrared Table 1 Ingredient proportions in different model cakes. pyrometer (Optris GmbH, Berlin, Germany) positioned 10 cm above the product according to Fehaili et al (2010). Air humidity in the oven was measured using a Hygrox-C2 probe (McQueen Cairns Technology-Brentford, UK), following Fehaili et al (2010).…”

Section: Temperature and Humidity Measurementsmentioning

confidence: 99%

“…Indeed, it has been shown that more than 540 volatile compounds can be formed during baking of cereal products (Cho & Peterson, 2010). Moreover, the generation of quality-related volatile compounds has been extensively studied in different bakery goods and the effect of processing conditions has also been investigated for some of them (Ait Ameur, Mathieu, Lalanne, Trystram, & Birlouez-Aragon, 2007;Fehaili, Courel, Rega, & Giampaoli, 2010;Petisca, Henriques, Pérez-Palacios, Pinho, & Ferreira, 2014;Pico, Bernal, & Gómez, 2015;Zoller, Sager, & Reinhard, 2007). Thermal reactivity, however, can lead not only to expected sensory characteristics, but also to the development of safety-related compounds.…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, findings in such simplified models cannot be directly extrapolated to understand the kinetics occurring in solid food, as they neglect the effect of the complex composition and structure of the food matrix. In fact, coupling reaction kinetics to reproducible thermal conditions is key to mapping the evolution of individual reactions during baking in a precise manner (Fehaili et al, 2010;Vleeschouwer, Plancken, Loey, & Hendrickx, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Kinetic study of furan and furfural generation during baking of cake models

et al. 2018

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et al.. Kinetic study of furan and furfural generation during baking of cake models. Food Chemistry, Elsevier, 2018Elsevier, , 267, pp.329-336. 10.1016Elsevier, /j.foodchem.2017 Kinetic study of furan and furfural generation during baking of cake models R. Srivastava, J. Bousquières, M. Cepeda-Vázquez, S. Roux, C. Bonazzi, B. Rega This study describes the kinetics of furan and furfural generation in a cake model, for the first time. These process-induced compounds impact safety and sensory aspects of baked products. Understanding their generation with regards to process dynamics will serve food quality design. However, the complexity of real products makes this task challenging. This work provides a novel approach to understand and model chemical reactivity by implementing an inert cake model (starch, water and cellulose), specifically designed for mimicking a sponge cake structure. The addition of reaction precursors (glucose and leucine) to follow Maillard and caramelization reactions, resulted in browning and generated considerable levels of furanic compounds (up to 17.61 ng/g for furan and 38.99 lg/g for furfural, dry basis). Multiresponse data modeling resulted in a kinetic model which adequately describes experimental concentrations and makes it possible to estimate the degradation of precursors and the behavior of two hypothetic intermediates.

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Section: Cake Model Batter Preparationmentioning

confidence: 99%

Section: Baking Conditionsmentioning

confidence: 99%

Section: Temperature and Humidity Measurementsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Kinetic study of furan and furfural generation during baking of cake models

et al. 2018

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Quality Attributes of Muffins: Effect of Baking Operative Conditions

Ureta

Olivera

Salvadori

2013

Food Bioprocess Technol

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Muffins are sweet baked products highly appreciated by consumers because of their soft texture and characteristic taste. The aim of this work was to study the influence of baking conditions on muffins' quality. Surface crust color was monitored during baking tests at oven temperatures ranging from 140 to 220 °C, and browning kinetics was modeled by means of a browning index, BI, which follows a logistic model; a joint analysis of core temperature profile and BI curve can assist in the prediction of baking time. Finally, weight loss, crust/crumb ratio, crumb and crust moisture content, porosity, crumb and global densities, and texture were measured in the already baked muffin. The water content in the crumb remains almost constant, while considerable dehydration occurs in the crust. Finally, the results showed that intermediate oven temperatures led to a more porous, aerated, and soft crumb, with intermediate textural properties.

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Baking of muffins: Kinetics of crust color development and optimal baking time

Ureta

Olivera

Salvadori

2014

Food Bioprocess Technol

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show abstract

An instrumented oven for the monitoring of thermal reactions during the baking of sponge cake

Cited by 24 publications

References 37 publications

Kinetic study of furan and furfural generation during baking of cake models

Kinetic study of furan and furfural generation during baking of cake models

Quality Attributes of Muffins: Effect of Baking Operative Conditions

Baking of muffins: Kinetics of crust color development and optimal baking time

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