Formulation effect study on batter and cake microstructure: Correlation with rheology and texture

Hesso, Nesrin; Garnier, Catherine; Loisel, Catherine; Chevallier, Sylvie; Bouchet, Brigitte; Le‐Bail, Alain

doi:10.1016/j.foostr.2015.03.002

Cited by 67 publications

(58 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Thus, tan d of the pure rice dough was in a low range of 0.149 to 0.264, while tan d of the rice dough with HPMC (0.346 to 0.366) was similar to that of the wheat dough (0.334 to 0.484) ( Figure S2). As tan d (G″/G 0 ) was a ratio of viscous to elastic behaviour, less than 1 tan d of dough could confirm that the elastic properties predominated over the viscous properties (Hesso et al, 2015).…”

Section: Rotational Rheometer Analysismentioning

confidence: 99%

Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten‐free rice dough and bread

Srikanlaya

Therdthai

Ritthiruangdej

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Due to a lack of gluten, rice dough needed some additives to improve its properties. This study aimed to investigate effect of hydroxypropyl methylcellulose (HPMC), whey protein concentrate (WPC) and soy protein isolate (SPI) on rice dough and bread. HPMC increased water absorption of the rice dough (P ≤ 0.05). Adding SPI (2–4 g per 100 g flour) together with HPMC tended to increase stability time and reduce tolerance index. During fermentation, HPMC increased maximum dough height, while SPI increased final dough height (P ≤ 0.05). All addition improved tan δ (G″/G′) to be comparable to the wheat dough, but it could not improve gas production and retention. Therefore, specific volume, springiness, cohesiveness and chewiness of rice bread were lower than those of wheat bread (P ≤ 0.05). Percentage of small pores in rice bread was reduced to be comparable to wheat bread, by adding WPC. All addition could improve porosity of the rice bread.

show abstract

Section: Rotational Rheometer Analysismentioning

confidence: 99%

Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten‐free rice dough and bread

Srikanlaya

Therdthai

Ritthiruangdej

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…However, in batter-type cake batter, both sugar and fat are present at high levels. This limits gluten hydration during batter mixing (Hesso et al, 2015a;Hesso et al, 2015c). Thus, the large proportion of sucrose and fat and the small proportion of gluten limit gluten network formation (Hesso et al, 2015d).…”

Section: Wheat Flourmentioning

confidence: 99%

Ingredient Functionality During Foam‐Type Cake Making: A Review

Godefroidt

Ooms

Pareyt

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Foam‐type cakes are complex food systems. Their main ingredients are wheat flour, hen eggs, sugar, leavening agent, and, in some cases, oil and/or surfactants. In contrast to the vast amount of research outcomes on the contribution of ingredients to the quality of batter‐type cake systems, information on the functionality and importance of the ingredients and their constituents in foam‐type cake systems is lacking. This review defines foam‐type cakes, describes how they are made, summarizes the current knowledge of factors determining their quality, and identifies the current knowledge gaps.

show abstract

“…In addition, phase angle tangent (tan δ) of the rice flour dough with addition of 0–30 g butter/100 g flour was in the range of 0.3–0.4. All tan δ values that were less than 1 could confirm that the elastic property predominated over the viscous property (Hesso et al ., ). By increasing butter content in the formula, their viscoelastic properties would tend to slightly increase.…”

Section: Resultsmentioning

confidence: 97%

Effect of butter content and baking condition on characteristics of the gluten‐free dough and bread

Srikanlaya

Therdthai

Ritthiruangdej

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary This study aimed to investigate effect of butter content (0–30 g/100 g flour) and baking conditions hot air baking (HA), microwave baking (MW) and hot air‐microwave baking (HA‐MW) on quality of the rice flour dough and bread. The increased butter (up to 15 g butter/100 g flour) enhanced elastic modulus (G′) and viscous modulus (G″) of dough and specific volume of bread. Additionally, the increased butter improved crust colour and reduced hardness of the bread. The HA‐MW and MW conditions were useful for the gluten‐free bread by reducing baking time and predicted glycemic index (GI), regardless of butter content. However, enthalpy of retrogradation and crystallinity in the HA‐MW and MW bread stored at 4 °C for 7 days were increased and higher than those of the HA bread, indicating a faster staling. The predicted GI of both MW and HA‐MW bread remained at a medium level during storage.

show abstract

Formulation effect study on batter and cake microstructure: Correlation with rheology and texture

Cited by 67 publications

References 26 publications

Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten‐free rice dough and bread

Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten‐free rice dough and bread

Ingredient Functionality During Foam‐Type Cake Making: A Review

Effect of butter content and baking condition on characteristics of the gluten‐free dough and bread

Contact Info

Product

Resources

About