Ingredient Functionality During Foam‐Type Cake Making: A Review

Godefroidt, Thibault; Ooms, Nand; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A.

doi:10.1111/1541-4337.12488

Cited by 53 publications

(49 citation statements)

References 107 publications

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“…We examine the functionality of sucrose in cake products, using a similar strategy as we have employed in our recent review paper on sugar replacement in biscuits (van der Sman and Renzetti 2019). Recent reviews on general ingredient functionality in cake are by Wilderjans et al (2013) and Godefroidt et al (2019). The former has a focus on battertype cakes, while the latter has a focus on foam-type cakes.…”

Section: Introductionmentioning

confidence: 99%

Understanding functionality of sucrose in cake for reformulation purposes

Sman

Renzetti

2020

Critical Reviews in Food Science and Nutrition

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We review the functionality of sucrose during the manufacture of cakes from the perspective of sugar replacement. Besides providing sweetness, sucrose has important functionalities concerning structure formation. These functionalities also need to be mimicked in reformulated cakes. First, we review the hypotheses, concerning the development of structure and texture of cakes during manufacturing, which are conveniently summarized in a qualitative way using the Complex Dispersed Systems methodology. Subsequently, we represent the changes of the state of the cake during manufacturing in a supplemented state diagram, which indicates the important phase transitions occurring during baking. From the analysis, we have learned that sucrose act both as a plasticizer and as a humectant, modifying the phase transitions of biopolymers, dough viscosity, and water activity. If sugar replacers exactly mimick this behavior of sucrose, similar textures in reformulated cakes can be obtained. Physical theories exist for characterizing the plasticizing and hygroscopic behavior of sugars and their replacers. We have shown that the starch gelatinization and egg white denaturation can be predicted by the volumetric density of hydrogen bonds present in the solvent, consisting of water, sugar or its replacers, such as polyols or amino-acids.

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Section: Introductionmentioning

confidence: 99%

Understanding functionality of sucrose in cake for reformulation purposes

Sman

Renzetti

2020

Critical Reviews in Food Science and Nutrition

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“…Cake baking quality is an essential end‐use quality trait of soft wheat ( Triticum aestivum L.) varieties (Morris, 2016). Although cake quality in general has been well researched from a food science standpoint (Godefroidt et al., 2019), little has been done to understand the genetics of cake quality. A few studies have examined flour components including proteins (Chen et al., 2019; Ohm et al., 2009), lipids (Pycarelle et al., 2019; Takeda, 1994), starch (Choi & Baik, 2014; Nakamura et al., 2010; Nishio et al., 2009, 2011), α‐amylase (Kiszonas et al., 2018), and arabinoxylans (Ramseyer et al., 2011) on cake quality, but fewer still have examined the genetic variation for cake quality.…”

Section: Introductionmentioning

confidence: 99%

“…Godefroidt et al. (2019) adroitly delineated the different types of cakes. Here we specifically focus on sponge cakes.…”

Section: Introductionmentioning

confidence: 99%

Sponge cake baking quality—An 18‐year retrospective

et al. 2021

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Background and objectives Sponge cake quality is an essential end‐use trait for U.S. Pacific Northwest (PNW) soft white (SW) wheat. This study examined sponge cake volume of SW winter wheat germplasm from 48 balanced datasets spanning 18 years. Findings Half of the datasets returned significant whole model and variety ANOVA F‐values, compared to 35 with significant whole model and environment F‐values, indicating that environment was in general the greater source of variation. Low (mean 3.1%) coefficients of variation suggested that nonsignificant variety F‐values were due to no substantive genetic variation (as opposed to high error variance). Datasets with only two environments rarely returned significant whole model F‐values, and never significant genotype F‐values, whereas 93% of datasets with ≥5 environments had significant ANOVA models. Nevertheless, significant models did not always delineate genotypes. Infrequently were significant differences detected among the commercial varieties. Conclusions In terms of sponge cake volume, PNW soft white winter wheat varieties, especially club wheats varieties, are genetically similar and consistent. ANOVA indicated that varieties need to be grown in ≥5 environments to detect small genotype differences. Significance and novelty Sponge cake quality has remained remarkably consistent among commercial soft white winter wheat varieties over 18 years of breeding and selection. The results indicate this consistency may be due to effective testing and selection, a narrow genetic germplasm base, or a combination thereof.

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“…This gas is made from the reaction that takes place when mixing a source of carbon dioxide and an acid and they come into contact with water. During the first cooking phase, as a result of the temperature increase, gas bubbles grow due to the air expansion, the water evaporation, the decrease in the solubility of gas in the aqueous phase, and the formation of carbon dioxide (CO2) by the leavening agent or agents [4]. Most chemical leavening systems consist of a source of carbon dioxide (leavening base) and one or more food acids.…”

Section: Introductionmentioning

confidence: 99%

“…They are kept separated by the inert component (e.g. dry starch) to avoid a spontaneous reaction [4]. Baking powders are classified by type of release (single acting or double acting).…”

Section: Introductionmentioning

confidence: 99%

Influence of different types of baking powder on quality properties of muffins

Rodríguez‐Sandoval¹,

Otero-Guzmán²,

Tabares-Londoño³

2020

DYNA

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The leavening process of baked goods is essential to develop their quality properties. The aim of this study was to evaluate the effect of different types of baking powder on quality properties of muffins. The physicochemical properties of both the batter and the final product were evaluated, in addition to its influence on the farinological properties of flour and the textural and sensory properties of the product in storage. The PH16 formulation was found to be the most suitable; being the highest (47.66 ± 0.35 mm), with lower moisture content (24.31 ± 0.18%), lower hardness (12.34 ± 0.34 N), and lower crumb firmness (1.84 ± 0.01). The behavior of the PH16 sample in storage and at sensory level showed no significant differences with the chosen control sample.

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Ingredient Functionality During Foam‐Type Cake Making: A Review

Cited by 53 publications

References 107 publications

Understanding functionality of sucrose in cake for reformulation purposes

Understanding functionality of sucrose in cake for reformulation purposes

Sponge cake baking quality—An 18‐year retrospective

Influence of different types of baking powder on quality properties of muffins

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