Understanding functionality of sucrose in cake for reformulation purposes

Abstract

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.

A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance

“…In agreement with these observations, we have recently shown that the starch paste viscosity associated with gelatinization and swelling decreases with an increase in Mw and/or concentration of the fibres present [13]. However, cohesiveness and resilience should be negatively affected by inhibition of starch swelling and amylose leaching [32,64]. Most likely, these adverse effects were compensated for by the ability of the increasing β-glucans to form cross-links with the starch via hydrogen bonding, thus reinforcing the elastic properties of the starch gel network [65,66].…”

“…The technique provides insights into the visco-elastic properties of the dough (G' and tan δ) as affected by key phase transitions such as gluten thermosetting and starch gelatinization. These transitions largely control the structure formation during baking of dough and other cereal-based matrices [14,16,29,32]. In general, three main phases can be observed with regard to the changes in G' as a function of temperature (Figure 3).…”

Investigating Methods to Mitigate Whey Protein Derived Mouthdrying

“…This resulted in a potentially more favourable texture compared with the WPC cupcake; however, these differences had limited effect on the sensory profile. Cake crumb is formed by a two gel-forming system: starch swelling and gelatinisation, and a protein network denaturation and coagulation, both contributing to cake texture (firmness and cohesiveness) [ 31 , 32 , 33 ]. Hence, it is hypothesised that the HS-WPC powder could have influenced the formation of the starch-filled protein network as a result of the HS-WPC protein particles aggregating with exposed thiol groups, as well as interactions with other sulfhydryl groups from the egg or gluten.…”

Investigation of Structural Transformations During the Manufacturing of Expanded Snacks for Reformulation Purposes

“…We will describe the ingredients and their transformations using the Complex Dispersed System (CDS) formalism [23], which has already shown its value in describing the functionality of ingredients in potato-based expanded snacks [27], but also in biscuits [29] and cakes [30]. With CDS the structure of the system will be indicated by several symbols, extending the notation commonly used for emulsions, where O/W means oil dispersed into water.…”