Improvement of cake quality by superheated steam treatment of wheat

Liu, Yuanxiao; Guan, Erqi; Li, Mengmeng; Bian, Ke; Wen, Juan; Ren, Chuanshun

doi:10.1016/j.jcs.2020.103046

Cited by 16 publications

(16 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Cake batters with more air bubbles, which resulted in higher cake volume, had improved textural attributes in the final cake. This result supports finding reported from a previous study, which studied changes in cake component properties, including the partial gelatinization of starch and the degeneration of gluten proteins (Liu et al, 2020;Ma et al, 2021).…”

Section: Internal Structure and Hardness Of Cakesupporting

confidence: 92%

See 1 more Smart Citation

The effect of wheat flour treated with superheated steam on the microstructure and rheological behaviors of batter and cake quality

2023

J Food Process Engineering

View full text Add to dashboard Cite

The purpose of the current study was to investigate the influence of wheat flour treated with lab-scale superheated steam on the batter characteristics and cake quality. Superheated steam treatment (SST) significantly decreased the density and viscosity of cake batter, indicating that the treated samples contained more air bubbles in the batter system. This result also was confirmed by a light microscope. Following SST, treated samples exhibited a lower apparent viscosity compared to native samples, decreasing both the consistency index and flow behavior index. Meanwhile, SST increased the storage modulus (G 0 ), while it decreased both the loss modulus (G 00 ) and loss tangent (tanδ). These changes in the batter properties influenced the quality of the final cake products. After baking the batters, the treated samples produced cakes with less baking loss and higher volume and quality compared to the native samples.The internal texture exhibited higher porosity and cell density, increasing from 22.9% and 50.3 cells/cm 2 (untreated flour) to 35.6% and 65.1 cells/cm 2 (flour treated at 150 C for 4 min), respectively. In addition, SST significantly decreased the hardness of the cake, thereby endowing the final products with a softer texture. The results of the present work may be useful for improving the commercial production of highquality cakes. Practical applicationsThis research provides a new technique to produce high-quality cakes. In this work, superheated steam treatment (SST) was found to change the physical characteristics of the cake batter, adding more air bubbles and improving the internal structure of the cake. The results show that SST has great prospects for being incorporated into grain processing methods to improve the quality of the final products. The lab-scale superheated steam processing technique proposed herein features a shorter processing period compared to conventional thermal processing methods, taking mere minutes, and thereby shortening the overall workflow. This work expands the potential applications of superheated steam technology in the food industry.

show abstract

Section: Internal Structure and Hardness Of Cakesupporting

confidence: 92%

“…Batter viscosity was measured using a Rapid Visco Analyzer RVA-4500 (Perten Instruments Ltd., Australia). Batter samples (25 g) were blended at 960 rpm for 10 s, and then at 160 rpm for 290 s. The final viscosity was obtained as the batter viscosity (Liu et al, 2020).…”

Section: Batter Viscositymentioning

confidence: 99%

The effect of wheat flour treated with superheated steam on the microstructure and rheological behaviors of batter and cake quality

2023

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…The difference in the viscosity was attributed to the different degrees of damage after the three thermal treatments. Investigations have shown that wheat products such as cakes and noodles produced from milled heat-treated kernels will cause higher viscosity, thus improving mouthfeel and texture [ 41 , 42 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Thermal Treatment on the Physicochemical, Ultrastructural, and Antioxidant Characteristics of Euryale ferox Seeds and Flour

Bai

et al. 2022

Foods

View full text Add to dashboard Cite

Euryale ferox seeds (EFS) were less gelatinized, preventing the release of nutrients and functional compounds, resulting in limited applications in meals and the food industry. Nutraceutical importance of EFS includes starch, protein, lipids, 20 amino acids, minerals, and vitamins (C, E, and beta carotene). This study aimed to evaluate the effect of three different thermal treatments on EFS’s physicochemical and nutritional properties and expected to improve its applicability. The results showed that the bulk density, thousand-grain weight, and hardness of thermal treated EFS were significantly decreased (p < 0.05), whereas the maximum decrease was observed in the industrial infrared heating-assisted fluidized bed (IHFH) treatment. Meanwhile, there were more crevices, fissures, and heightened porous structures in EFS between the pericarp and episperm and the endosperm after heat treatment, which facilitated grinding and water absorption. Notably, EFS’s water and oil absorption capacities increased significantly (p < 0.05) with microwave and IHFH treatments. EFS ground’s solubility into powder was increased significantly with thermal treatment (p < 0.05). Furthermore, the functional properties of TPC, TFC, DPPH radical scavenging activity, and reducing power were significantly increased (p < 0.05). In general, the changes in the physicochemical properties of EFS and increased bioactivity were caused by microwave and IHFH treatments. Hence, it might improve the food value of EFS while providing valuable information to researchers and food manufacturers.

show abstract

“…Furthermore, slight protein denaturation and starch gelatinisation occurs, which makes the wheat flour suitable for products such as cakes, noodles and biscuits [ 6 ]. The study of Liu et al [ 32 ] concluded that treatment conditions at 190 °C for 1 min of soft wheat flour was sufficient to improve the specific volume, texture and sensory qualities of cake—possibly due to the increased batter viscosity and decreased batter density.…”

Section: Dry Heat Treatmentmentioning

confidence: 99%

“…The opposite was observed for flours produced from roasted hard wheat kernels, as the particles were rougher, limiting water uptake and starch swelling. Studies have shown that wheat-based products such as cakes and noodles produced from milled heat-treated kernels will result in higher viscosities and therefore improved mouthfeel and texture [ 2 , 32 ].…”

Section: Properties Of Starch In Heat-treated Wheatmentioning

confidence: 99%

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Rooyen

Şimşek

Oyeyinka

et al. 2022

Foods

View full text Add to dashboard Cite

Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the texture and mouthfeel. Dry heat treatment of wheat kernels or milled wheat products involves heat transfer through means of air, a fluidising medium, or radiation—often resulting in moisture loss. Heat treatment leads to changes in the chemical, structural and functional properties of starch in wheat flour by inducing starch damage, altering its molecular order (which influences its crystallinity), pasting properties as well as its retrogradation and staling behaviour. Heat treatment also induces changes in gluten proteins, which may alter the rheological properties of wheat flour. Understanding the relationship between heat transfer, the thermal properties of wheat and the functionality of the resultant flour is of critical importance to obtain the desired extent of alteration of wheat starch properties and enhanced utilisation of the flour. This review paper introduces dry heat treatment methods followed by a critical review of the latest published research on heat-induced changes observed in wheat flour starch chemistry, structure and functionality.

show abstract

Improvement of cake quality by superheated steam treatment of wheat

Cited by 16 publications

References 24 publications

The effect of wheat flour treated with superheated steam on the microstructure and rheological behaviors of batter and cake quality

The effect of wheat flour treated with superheated steam on the microstructure and rheological behaviors of batter and cake quality

Effect of Thermal Treatment on the Physicochemical, Ultrastructural, and Antioxidant Characteristics of Euryale ferox Seeds and Flour

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Contact Info

Product

Resources

About