Ingredient functionality in batter type cake making

Wilderjans, Edith; Luyts, Annelies; Brijs, Kristof; Delcour, Jan A.

doi:10.1016/j.tifs.2013.01.001

Cited by 216 publications

(189 citation statements)

References 33 publications

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“…Yang and Foegeding [23] reported the importance of sucrose in obtaining appropriate volumes in angel cakes. Furthermore, it is common knowledge that sugars play a pivotal role in delaying starch gelatinisation, allowing for a greater expansion during cooking [16]. In our study, the greater consistency in batters made with ripe banana flour could have hampered the expansion of the air bubbles, negatively affecting the final volume of the cake.…”

Section: Cake Characteristicsmentioning

confidence: 78%

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes

Segundo

Román

Lobo

et al. 2017

Plant Foods Hum Nutr

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About one-fifth of all bananas harvested become culls that are normally disposed of improperly. However, ripe banana pulp contains significant amounts of fibre and polyphenol compounds as well as a high content of simple sugars (61.06g/100g), making it suitable for sucrose replacement in bakery products. This work studied the feasibility of incorporating ripe banana flour (20 and 40% of replacement) in cake formulation. Physical, nutritional and sensory attributes of sponge and layer cakes were evaluated. The inclusion of ripe banana flour generally led to an increased batter consistency that hindered cake expansion, resulting in a slightly lower specific volume and higher hardness. This effect was minimised in layer cakes where differences in volume were only evident with the higher level of replacement. The lower volume and higher hardness contributed to the decline of the acceptability observed in the sensory test. Unlike physical attributes, the banana flour inclusion significantly improved the nutritional properties of the cakes, bringing about an enhancement in dietary fibre, polyphenols and antioxidant capacity (up to a threefold improvement in antioxidant capacity performance). Therefore, results showed that sugar replacement by ripe banana flour enhanced the nutritional properties of cakes, but attention should be paid to its inclusion level.

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Section: Cake Characteristicsmentioning

confidence: 78%

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes

Segundo

Román

Lobo

et al. 2017

Plant Foods Hum Nutr

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“…In many systems like cake batters, the air bubbles are incorporated by the action of fat in whipping cream method, where such bubbles are trapped in the continuous phase of the emulsion, at room temperature (Jacob & Leelavathi, 2007;Goldstein & Seetharaman, 2011;Wilderjans et al, 2013), rather than remain in the aqueous phase. However, as the batter is heated during cooking, these air bubbles are transferred from…”

Section: The Influence Of Fat In Cakementioning

confidence: 99%

“…The three basic polymorphs are designated α, β, and β' (Marangoni et al, 2012). It is essential for the fat to be in the β' crystal form to promote optimum creaming (Wilderjans et al, 2013). Utilization of emulsified bakery shortening helps in the fine dispersion of the fat in the batter or dough system as compared to non-emulsified shortenings (Jacob & Leelavathi, 2007).…”

Section: The Influence Of Fat In Cakementioning

confidence: 99%

Application of fats in some food products

Rios¹,

Pessanha²,

Almeida³

et al. 2014

Food Sci. Technol (Campinas)

141

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“…Egg proteins, during mixing, are responsible for the formation of a stable emulsion (Wilderjans, Luyts, Brijs, & Delcour, 2013). Mine (2002) assumed that yolk proteins adsorb at the oilewater interface in the cake batter which contributes to film formation that stabilizes the fat coalescence.…”

Section: Introductionmentioning

confidence: 99%

Conformational changes of polymers in model batter systems

et al. 2015

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a b s t r a c tCake batters e made of flour, egg, sugar and fat e are complex systems. Ingredients interactions and their impact on protein secondary structure and starch conformational structures were studied in model batter systems using Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) spectroscopy. The results showed the possibility of using the pregelatinized starch without affecting protein conformation. The estimation of protein secondary structure highlighted the prevalence of a-helical structures in the model batter system, while b-sheets are predominant in flour systems as known in dough systems.The protein conformation in batter system is related to fateprotein interactions and could explain fat functionality in the final product. Starch crystallinity increased when each ingredient e except for pregelatinized starches e was added to the flour. Changes in starch conformation could be related to the redistribution of water between the batter ingredients. The overall results highlighted the importance of ingredients on the structural conformation of the batter polymers e starch and proteins e which could be the key factor to understand the functional properties of the batter.

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Ingredient functionality in batter type cake making

Cited by 216 publications

References 33 publications

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes

Application of fats in some food products

Conformational changes of polymers in model batter systems

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