Study of sponge cake batter baking process. Part I: Experimental data

Evolution of bubble size distribution in baked foods

“…This caused the temperature rise to be over-predicted. Experimental works (Hastani et al, 1992;Zanoni and Peri, 1993;Lostie et al, 2002) show that the crumb temperatures show a plateau around 100°C after initial heating up. If evaporation of water is taken into account, the predicted dough temperature will be lower because of the heat absorbed by the evaporating water.…”

Characterization of sponge cake baking in an instrumented pilot oven

“…Initially, internal temperature T2 was measured below but close to the product surface. After 600 s, T2 increased to 65-75°C, a temperature range corresponding to protein denaturation and the beginning of starch gelatinisation and gluten coagulation (Lostie et al, 2002). Thermocouple 2 was then in a medium which consisted of crumb, with temperatures increasing steadily to 78-80°C at 2500 s and 90-94°C at 4860 s. At first, heat transfer was mainly through the surface, heated by convection from the circulating hot air, and by radiation from the walls of the oven.…”

“…For solid samples or final baked products (crumb and crust), volume has been measured from the dimensions of frozen samples with a regular geometry (Baik et al, 1999), or by a volumetric displacement method (using millet, sesame, rapeseed, glass beads) (Sumnu, Sahin, & Sevimli, 2005;Sato et al, 1987;Bakshi & Yoon, 1984;Hwang & Hayakawa, 1980), or by 3-D image analysis (Baik, Marcotte, & Castaigne, 2000b). The height variation was recorded continuously for products in a pilot oven, from camera images taken through oven door (and through the mould if any) (Chevallier, Della Valle, Colonna, Broyart, & Trystram, 2002;Sommier, Chiron, Colonna, Della Valle, & Rouille, 2005;Lostie, Peczalski, Andrieu, & Laurent, 2002). As the final product weight is a quality criterion, weight variation during baking is one of the control parameters.…”

“…As the final product weight is a quality criterion, weight variation during baking is one of the control parameters. For pilot trials, the product, whether in a mould or not, is usually placed onto a scale (Sommier et al, 2005;Lostie et al, 2002) or suspended under a scale (Hasatani et al, 1992). Li and Walker (1996) identified optimum process conditions (time, temperature) for baking cakes (φ = 20 cm) in five different industrial ovens.…”

“…Temperature profiles measured inside products (3 thermocouples: bottom, centre and near the surface) were found to be similar for all types of ovens used. Lostie et al (2002) studied sponge cake baking using a cylindrical mould (180 x 150 mm) in an electric pilot oven with static air conditions. Heating only the top surface of the product led to a long cooking time of 4 hours at 200°C.…”