Cake baking in tunnel type multi-zone industrial ovens Part II. Evaluation of quality parameters

Baik, Oon‐Doo; Marcotte, M.; Castaigne, F.

doi:10.1016/s0963-9969(00)00096-x

Cited by 63 publications

(48 citation statements)

References 4 publications

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“…Reduced fat fresh products presented higher hardness values than control fresh cakes. Baik et al (2000) reported texture changes in cake crumb during storage to be related to moisture loss and deterioration of starch chains. While Gomez et al [25] referred the deterioration to the interaction between hydrocolloids and starch.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Using Vegetable Puree as a Fat Substitute in Cakes

Hussien¹

2016

IJNFS

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Squash and cantaloupe puree (25,50, 75 and 100%) were used to substitute fat in the production of cake. Cakes prepared with 25% puree (for both squash and cantaloupe) had higher volume than that of control cake. No difference in cake volume was found between control cake and those prepared with 50% puree. At 100% replacement level, cake volume was lowest. Reduced-fat cakes with puree had more moisture and minerals as well as fewer calories than the control. Replacement of baking fat by puree resulted in a significant increase in hardness, springiness and chewiness, but to a limited extent the cohesiveness. On the other hand, there were no differences between the acceptability of reduced-fat cakes with puree up to 75% and control cakes. The addition of puree did not result in undesirable changes in colour. While the high moisture content in cakes (with puree) was more acceptable among the panelists. These results showed that purees are an acceptable fat replacer in cakes and effective in reducing the amount of fat and calories. Moreover, during storage moisture loss and increase hardness was observed in produced cakes.

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Section: Sensory Evaluationmentioning

confidence: 99%

Using Vegetable Puree as a Fat Substitute in Cakes

Hussien¹

2016

IJNFS

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“…"Convection oven" using steam as heating element [52]. This patent provides portability in accessible of electrical components which is essential for development Kek Lapis Sarawak's machine [52][53][54][55][56][57]. Moreover, variable in speed by the reversible blower during operation is one of the important consideration of the develop machine that allows for heat controlling.…”

Section: Cooling and Pressing Modulementioning

confidence: 99%

“…[52] *Related mechanism for Steam. [53][54][55][56][57] Name : Conveyor oven (Infrared Heating). [58] The oven described herein comprises at least one conveyor for carrying in food products through a bake chamber to be bake chamber with openings for conveyor(s), an air heating distribution and return System a fan box that contains means for pressurizing heated air and a drive end that contains the fan motor, conveyor drive motor(s) and oven temperature controls.…”

Section: Details Mechanismsmentioning

confidence: 99%

A Review on Development of Kek Lapis Sarawak’s Machine

et al. 2016

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Abstract. Kek Lapis Sarawak is a beautifully decorated and flavorful cake that can be considered as the artwork of the Malays in Sarawak. There is an overwhelming demand of the Kek Lapis Sarawak in the market that consequently need for automation. This paper summarizes comprehensive reviewed patents of the current machine and journals which have similar functions and related to the current function of manual process of producing Kek Lapis Sarawak. Conceptual idea of the Kek Lapis Sarawak machine consists of three modules namely Depositor Module, Cooling and Pressing Module and Baking Module. Therefore, patents and journals that have similar functions with these modules are reviewed that look into its advantages. The disadvantages of the design also considered for future design. Hence, the crucial advantages of each module considered are namely improved production rates, increased of hygienic rating, easy to maintenance and portability of a design. The reviewed patents and journals can be considered for the development of Kek lapis Sarawak's machine with some improvisations are needed to meet up the specific requirements of the machine.

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“…As observações concordam com Baik et al (2000) que, na análise de massas de bolo e utilizando o sistema CIELAB, verificam que com o aumento do tempo de forno ocorre aumento no escurecimento da massa, ocasionando redução nos valores de L* e, proporcionalmente, aumento nos valores de a* e b*. Kim et al, (2001) observam que a substituição da fase gordurosa de bolos tipo pão-de-ló, por dextrinas, ocasionam a redução nos valores L*,a*,b*.…”

Section: Corunclassified

Bolo de "chocolate" produzido com pó de cupuaçu e kefir

Esteller

Júnior

Lannes

2006

Rev. Bras. Cienc. Farm.

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Nos últimos anos vem ocorrendo a valorização dos recursos e produtos naturais. Cresce em todo o mundo a preocupação com a conservação do meio ambiente e a valorização dos recursos da INTRODUÇÃOTanto da polpa quanto da semente do cupuaçu (Theobroma grandiflorum) vários subprodutos podem ser obtidos e estudados. "Chocolate" em pó pode ser obtido a partir da moagem da torta desengordurada de cupuaçu, misturados com outros ingredientes. A matéria-prima para a produção da pasta de cupuaçu é constituída por semente de cupuaçu, após fermentação, secagem e moagem (Lannes et al., 2003).Kefir é uma bebida originária do Cáucaso, produzida pela ação de bactérias lácticas, acéticas e leveduras no leite, também conhecido por kephir, kiaphur, kefyr, képhir, kéfer, knapon, kepi e kippe. Os grânulos de kefir são constituídos por 66% de bacilli, 16% de streptococci e 18% de leveduras ou 890 a 900 g/kg de água, 2 g/kg de gorduras, 30 g/kg de proteínas, 60 g/kg de açúcares e 7 g/kg de cinzas (Farnworth, 2003).Massas de bolo são constituídas por um sistema bifásico: gorduras + outros ingredientes da mistura. A fase gordurosa apresenta-se dispersa de forma irregular com partículas de forma e tamanho variados. Internamente às partículas de gordura são encontradas inúme-ras bolhas de ar incorporadas durante o processo de mistura e batimento. A formação de estrutura uniforme dos alvéolos é de grande importância para a qualidade de massas assadas. Uma emulsão estável permite boa evaporação da água e expansão do gás carbônico liberado, resultado das reações do fermento. A adição de cacau, fibras, amidos e frutas secas picadas ou moídas é crítica, pois pode deixar o produto com aparência "embatumada", isto é, maior crescimento na parte superior e massa úmida e compacta na parte inferior. O batimento (formação de creme) e controle do overrun (quantidade de ar incorporada) estão diretamente relacionados à qualidade da massa (Jooste, 1951).

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Cake baking in tunnel type multi-zone industrial ovens Part II. Evaluation of quality parameters

Cited by 63 publications

References 4 publications

Using Vegetable Puree as a Fat Substitute in Cakes

Using Vegetable Puree as a Fat Substitute in Cakes

A Review on Development of Kek Lapis Sarawak’s Machine

Bolo de "chocolate" produzido com pó de cupuaçu e kefir

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