Shortened Cakes

Penfield, Marjorie P.; Campbell, Alexander

doi:10.1016/b978-0-12-157920-3.50025-9

Cited by 1 publication

(2 citation statements)

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“…11 Also the maltodextrin gel thinned upon creaming and along with the partial substitution of sucrose with HFCS-90, this combination could have caused a decrease in the retention of incorporated air. 12 With respect to crust L-values, controls A and B were significantly darker (P < 0.05) than treatment E (75%), but not significantly different from the other treatments (Table 3). Crust b-values displayed fewer differences.…”

Section: Resultsmentioning

confidence: 84%

“…The apparent difference in volume found in the 100% replaced cake can be explained because of the low retention of leavening gases trapped by fat during the mixing process 11 . Also the maltodextrin gel thinned upon creaming and along with the partial substitution of sucrose with HFCS‐90, this combination could have caused a decrease in the retention of incorporated air 12 …”

Section: Resultsmentioning

confidence: 99%

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Evaluation of a maltodextrin gel as a partial replacement for fat in a high‐ratio white‐layer cake

Conforti

Archilla

2001

Int J Consumer Studies

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The performance of maltodextrin gel as a replacement (25%, 50%, 75% and 100%) for shortening along with sucrose and high fructose corn syrup‐90 (HFCS‐90), adjusted for sweetness in each treatment, was evaluated in a high‐ratio white‐layer cake formulation. Two controls were used as a reference to fat‐replaced cakes: control A (100% fat and 100% sucrose) and control B (100% fat with 50% sucrose/50% HFCS‐90), which closely matched the sugar system of the fat‐replaced cakes. Volume of cakes showed that treatment F (100% fat‐substituted) was significantly (P< 0.05) different from the other treatments. Crust and crumb L‐ and b‐values indicated that control B produced a dark crust (P< 0.05) with a light crumb (P< 0.05) whereas treatment E (75% fat substituted) produced a light crust (P< 0.05) and treatment F a darker crumb (P< 0.05) with a significantly (P< 0.05) higher moisture content. Degree of staling significantly (P< 0.05) increased over time for all treatments. Sensory results indicated that treatment F produced a significantly (P< 0.05) moister, less adhesive and cohesive cake. Tenderness and sweetness scores indicated that treatments E and F were significantly (P< 0.05) tougher and less sweet, respectively, when compared with the other treatments. Results from both the physical and sensory analyses indicated that the combination of maltodextrin gel up to a 75% reduction for shortening and sucrose/HFCS‐90 resulted in satisfactory cakes.

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Section: Resultsmentioning

confidence: 84%

Section: Resultsmentioning

confidence: 99%