Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

Abstract

The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies

“…For the rest of the textural parameters, no significant differences were found for the cohesiveness of the different crumbs. Meanwhile, a decrease in springiness was shown with the inclusion of carob flour, but this was only significant in the carob cakes with a higher roasting time (MT and LT), which can also be down to a more compact structure (Román et al 2015).…”

“…The less air incorporation in LT batters could lead to a minor expansion of the air bubbles during baking, decreasing the specific volume. Another factor that may influence the expansion of the cakes is the distribution of air bubbles in the batter, with smaller and more uniform bubbles being preferred because they limit the coalescence phenomena and are better retained within the batter during baking (Román et al 2015;Stauffer 1990). Figure 1 shows that the batters obtained with LT flour also presented bigger bubbles, which are less stable during baking, and can give rise to a less specific volume in this type of cakes.…”

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

“…When those processing requirements were met, an important increase in cold water absorption capacity and swelling power of the flours was found, being those values generally higher when using coarser flours (132-200 μm). In fact, due to this ability to absorb water at low temperatures, pregelatinised extruded flours have been used to improve the hydration in bread doughs (Martínez et al, 2013), as well as a fat replacements in mayonnaises (Román et al, 2015a) and cakes (Román et al, 2015b). The rheological behaviour of emulsions, such as sauces, is a critical characteristic that must be studied as it is closely related to the sensory attributes, quality, and processing properties of a food product (McClements, 2005).…”

Designing a Clean Label Sponge Cake with Reduced Fat Content

“…Fat is the food constituent with the highest energy value (Zahn and others ). Excessive fat consumption is associated with obesity, cardiovascular problems and different types of cancer (Román and others ). A promising way for the food industry to supply healthier foods could therefore be to replace fat with dietary fiber in food formulations (Zahn and others ).…”