Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace

Diez-Sánchez, Elena; Llorca, Empar; Tárrega, Amparo; Fiszman, Susana; Hernando, Isabel

doi:10.1016/j.lwt.2020.109378

Cited by 17 publications

(12 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…BC presented the highest total cell area values, which implies a more aerated structure that offers less resistance to compression. This relationship has been observed in cakes prepared with other fat replacers [34,35]. Moreover, Oh et al [17] also reported higher hardness values in muffins elaborated with 100% replacement of shortening with HPMC oleogels when compared to control muffins.…”

Section: Texturementioning

confidence: 59%

Use of Oleogels to Replace Margarine in Steamed and Baked Buns

Bascuas

Morell

Quiles

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) were used as oleogelators to prepare oleogels, using sunflower and olive oil, as substitutes for margarine in baked or steamed buns. The effect of oleogels on the physical properties of the buns was evaluated by analyzing the crumb structure, specific volume, height, and texture. In addition, a triangular discriminatory sensory test was conducted, and lipid digestibility was assessed through in vitro digestion studies. Replacement of margarine with oleogels produced steamed buns with no differences in the crumb structure, volume, height, and texture; however, in baked buns, a less porous and harder structure was produced. No differences in texture were observed between the margarine buns and buns made with oleogels when the triangular test was conducted. The extent of lipolysis was not affected when margarine was replaced by oleogels in the baked and steamed buns. The results suggest that using oleogels instead of margarine in buns could represent an interesting strategy to prepare healthier bakery products.

show abstract

Section: Texturementioning

confidence: 59%

Use of Oleogels to Replace Margarine in Steamed and Baked Buns

Bascuas

Morell

Quiles

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…However, the incorporation of protein contributed to the modification of network structure and the most homogenous layout of gas bubbles were obtained. The combination of protein and sourdough (S 20 P 20 and S 30 P 20 ) resulted in an appealing gas bubbles layout, bearing in mind that good distribution and presence of bubbles influence final product characteristics such as texture, colour and volume [ 36 ]. On the other hand, the absence of baking powder in S 30 P 20 BP 0 resulted in several large, fused bubbles which negatively affected the mentioned characteristics, as can be seen in Table 4 (specific volume and height of samples).…”

Section: Resultsmentioning

confidence: 99%

Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake

Maravić

Škrobot

Dapčević‐Hadnađev

et al. 2022

Foods

View full text Add to dashboard Cite

Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour and sensory properties were evaluated. All samples containing whey protein concentrate could bear the nutrition claim ‘a source of protein’. The substitution of wheat flour with whey protein significantly influenced batter viscoelastic behaviour, lowered cake-specific volume, increased product hardness, chewiness, gumminess, and browning index and modified its sensory characteristics. The incorporation of sourdough in protein-enriched sponge cakes improved product-specific volume and appearance compared to a protein-containing sample without sourdough. Although sourdough addition has less of a deteriorating effect on sponge cake rheological and textural properties, when combined with whey protein, it led to a significant reduction in batter elasticity and an increase in product hardness. It was also shown that spontaneously fermented sourdough cannot act as the only leavening agent in sponge cake production. In general, the results of this study have shown that sourdough addition can contribute to improvement in protein-enriched sponge cake quality and that further investigations are necessary in terms of different sourdough and flour type incorporation to minimize the negative effects of protein addition.

show abstract

“…Relatively expensive, GDL would not be recommended for industrial cake production due to its poor whipping properties. Cakes made with GDL would have a harder texture than those with SAPP (Diez‐Sánchez et al ., 2020).…”

Section: Lactones Including Glucono Delta Lactone (Gdl)mentioning

confidence: 99%

Inventions on phosphate‐free chemical leavening

Gélinas

2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Phosphate-based acid-reacting compounds are major constituents of chemical leavening, which also contain gas-releasing compounds such as sodium bicarbonate. The aim of this study was to review phosphate-free leavening acids according to the patent literature, a source of information that is rarely cited. Not less than 65 phosphate-free acids were mentioned in patent specifications on chemical leavening that were filed between 1836 and 2021; most of these novel acid-reacting materials were first introduced in letters patent for inventions, 138 in total. Inventors had more interest in tartrates, lactates, sulphates and lactones. In the recent years, there has been renewed interest for highly wholesome, nonsynthetic, aluminium-free, phosphate-free and sodium-free baking powder formulations that would not impart offtaste to bakery foods. Acid-free activating materials such as calcium chloride have been proposed to reduce the level of chemical leavening in bakery foods and improve their flavour.

show abstract

Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace

Cited by 17 publications

References 30 publications

Use of Oleogels to Replace Margarine in Steamed and Baked Buns

Use of Oleogels to Replace Margarine in Steamed and Baked Buns

Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake

Inventions on phosphate‐free chemical leavening

Contact Info

Product

Resources

About