Cake Manufacture

Conforti, F. D.

doi:10.1002/9780470277553.ch22

Cited by 28 publications

(21 citation statements)

References 11 publications

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“…Many factors influence the volume of cakes such as consistency of cake batter, whipping speed and time, mixture and baking temperatures, etc. (Conforti, ; Wilderjans, Luyts, Brijs, & Delcour, ). In the present study, it was determined that increases in PP levels had caused the consistency of the muffin batter become thicker (Figure , Table ), and it was thought that thicker muffin batter was the reason for the significant decrease in the volume index values of PP10 and PP15.…”

Section: Resultsmentioning

confidence: 99%

“…Cake is one of the most commonly consumed bakery products, and the quality characteristics of cake depends on many factors, such as the ingredients used for the preparation of the batter, the aeration of the batter, and the preparation process. Wheat flour, eggs, sugar, fat/oil, and baking powder are the main ingredients in cake formulations, and in the present study, muffins were considered to be a suitable alternative food for the consumption of PPs (Conforti, ; Isik, Urganci, & Turan, ).…”

Section: Introductionmentioning

confidence: 97%

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Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Topkaya

Işık

2019

J Food Process Preserv

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Pomegranate (Punica granatum) peel is known as a good source of biologically active food components, and in this research, the potential use of pomegranate peel in muffin cakes was studied. Wheat flour was partially (5, 10, and 15%) substituted with pomegranate peel powder. Pomegranate peel powder increased apparent viscosity values of cake batters. Pomegranate peel addition caused a significant (p < 0.05) increase in insoluble and total dietary fibers, total phenolics, Mg, Ca, and K contents, and total antioxidant activity values. It was found that crumb and crust Hunter L and b values and crust Hunter a value decreased (p < 0.05) by increasing the amount of pomegranate peel. Specific volume, symmetry index and uniformity index values of all cakes were similar. The addition of pomegranate peel significantly (p < 0.05) increased hardness and decreased springiness values. Control cakes and cakes having 5 and 10% pomegranate peel received similar scores in smell and flavor. Practical applications In this study, significant increases were determined in insoluble and total dietary fibers, total phenolics, Mg, Ca, K contents, and total antioxidant activity values of cakes by adding pomegranate peel to the formulations. But increasing the pomegranate peel level in cakes caused increasing in hardness values in texture analysis, and decreasing in crumb cell structure and chewiness scores in sensory analysis. So, we can suggest to increase liquid phase ratio in cake batters for cakes having pomegranate peel. When we take into account that increasing the pomegranate peel to 15% caused significant reductions in smell, flavor, and color scores, it is advisable not to exceed 15% in pomegranate peel addition. The results show that using pomegranate peel in muffin cakes will be a good alternative for increasing the nutritional and functional properties of cakes, and pomegranate peel may also be considered as a potential functional ingredient in other food products.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Topkaya

Işık

2019

J Food Process Preserv

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“…It reacts with acids to produce carbon dioxide bubbles (Baixauli Muñoz, 2007). Egg provides interesting functional properties, improving color and appearance to the final product (Conforti, 2006). Sucrose has an important role to play in the development and maintenance of texture (Lindley, 1987).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

Moreno

Barreto-Palacios

González-Carrascosa

et al. 2014

Journal of Culinary Science & Technology

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The objective of this study was to evaluate the effect of wheat flour substitution by 3 toasted corn, quinoa and sorghum flours on the overall perception and texture of 4 typical Spanish small cakes named madeleine. In order to evaluate these 5 characteristics, a Texture Profile Analysis (TPA) and a sensory analysis were carried 6 out. TPA showed that the replacement of wheat flour by sorghum flour do not 7 affected significantly texture parameters of cakes. Hedonic sensory tests were also 8 conducted revealing that the cake prepared with sorghum flour was highly 9 appreciated by the consumers as it got scores similar to traditional cakes made with 10 wheat flour. 11 12

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“…One possibility is to replace sucrose partially to reduce the energy content but still preserve the function of sucrose in bakery products. A total replacement of sucrose could be possible with a combination of a high‐intensity, heat‐stable sweetener and a low energy bulking component to ensure that the desired viscosity of the dough or batter, and the texture of the product is maintained (Conforti, ); such bulking agents could be polydextrose, isomalt or insoluble fibres from different sources. The main challenge for large‐scale industrial application is to find a replacer or a replacer combination which provides optimal product characteristics, is easy to process and does not affect the structure and hence quality of cereal‐based foods (Padalino et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Sugar replacement in sweetened bakery goods

Struck

Jaros

Brennan

et al. 2014

Int J of Food Sci Tech

111

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Summary This review presents the state‐of‐the‐art concerning the application of natural and artificial high‐intensity sweeteners, fructans and bulking agents such as polyols as sugar replacers in sweet‐baked goods and their effects on product characteristics. The recent much publicised attention given to weight gain of the population and its consequences on the occurrence of diet‐related diseases in developed countries has influenced the food manufacturers attempts to provide the consumer with reduced energy products. The replacement of sucrose in sweet bakery products by alternative natural or artificial sweeteners can be a challenging issue. Sucrose as a main ingredient in sweet bakery products contributes, aside from providing sweetness, to numerous processing and product characteristics. Intense sweeteners have a high sweetness compared with sucrose but lack in their contribution to the body of the product, whereas the replacement of sucrose with bulking sweeteners may result in products with a similar body but a lack in taste and flavour.

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Cake Manufacture

Cited by 28 publications

References 11 publications

Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

Sugar replacement in sweetened bakery goods

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