Improvement of Shelf Life Stability of Cakes

Abstract

The effects of new ingredient strategies to slow down starch retrogradation rate in cakes were investigated. In this study, devil's fudge cakes were formulated using gum, modified starch and enzyme technology. Cake samples that were prepared with combinations of gums, bacterial amylases and pregelatinized starch were found to have slower starch retrogradation rates. An accelerated shelf life protocol was followed to observe the effect of predescribed ingredients on slowing the starch retrogradation rate. The samples were evaluated for moisture content, water activity, texture and thermal properties, as well as morphological characteristics. The staling rate was found to be accelerated by the fluctuations in temperature from high to low temperatures. Modified starches, enzymes and gums were found to decrease the rate of staling and improve product quality. The formulated cakes were found to have 25% lower toughness and hardness values as compared with the control product. It was found that for all the cake formulations, there was a significant decrease in both hardness and toughness values, whereas springiness values did not change much. The basic differences within formulations were created by incorporation of gums, enzymes, soluble fibers, emulsifiers and modified flours in the cake. PRACTICAL APPLICATIONSNutritional balance is quite important for each individual. For certain groups of people, based on their activity levels, high energy supplies are required to help them to achieve their optimal performance. Cakes, waffles and pancakes are in the group of breakfast bakery items that provide high energy for these groups of people. In bakery food products, staling reactions start before microbial deteriorations; as a result, they are the major factor in determining shelf life. Cakes that are acceptable to the consumers should be moist and soft in texture. Starch retrogradation is the primary mechanism determining the shelf life of the product. Although the product is microbiologically safe, the adverse affects of starch crystals on textural properties is the main cause of product rejection by the consumer, which leads to huge economical losses. The current methods of controlling starch retrogradation lean on technologies of the 1980s. Despite several studies on bread staling, there is hardly any study on the staling mechanism of cakes and other bakery food items. This study provides information on how to retard staling in cakes by the use of an in-house developed accelerated shelf life protocol.

Conformational changes of polymers in model batter systems

“…2B. The positive effect of pregelatinized starches on cakes texture has been proved (Hesso et al, 2014;Sozer et al, 2011), while this is the first attempt to investigate their effect on the protein structure. In this study, pregelatinized wheat starch (PWS) was tested in batter model systems.…”

“…Finally, recently it was demonstrated that adding pregelatinized starch improves cake softness and softness retaining during storage (Hesso, Loisel, Chevallier, & Le-Bail, 2014;Sozer, Bruins, Dietzel, Franke, & Kokin, 2011).…”

Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes

“…The dextrins are thought to hinder gluten-starch interactions and interrupt the starch network (Goesaert, Leman, Bijttebier, & Delcour, 2009;Goesaert, Slade, Levine, & Delcour, 2009). Hydrocolloids enhance water retention and limit its redistribution within starchy baked food structures (Sozer, Bruins, Dietzel, Franke, & Kokini, 2011), which provides an anti-staling effect. The type, source and molecular weight of hydrocolloids are all important factors that influence the anti-staling ability in different food products (Guarda, Rosell, Benedito, & Galotto, 2004;Gujral, Haros, & Rosell, 2004).…”

Starches from non - conventional sources to improve the technological characteristics of pound cake

“…Cakes and breads are the products that have the highest consumption rate among baked goods (SOZER et al, 2011a). Cake quality is affected by the ingredients used in an appropriate and properly balanced formulation, and mixing and baking procedures (TIREKI, 2008).…”