Effect of crumb cellular structure characterized by image analysis on cake softness

Abstract

Cellular structure rather than cell wall firmness was found to impact cake crumb firmness. The new fast and automated tool for cake crumb structure analysis allows detecting quickly any change in cell size or homogeneity but also cell wall thickness and number of holes in the walls (openness degree). To obtain a softer crumb, it seems that options are to decrease the cell size and the cell wall thickness and/or to increase the openness degree. It is then possible to easily evaluate the effects of ingredients (flour composition, emulsifier …) or change in the process on the crumb structure and thus its softness. Moreover, this image analysis is a very efficient tool for quality control.

A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis

“…3a) were generated by rotating the original PC1-PC2 coordinates by 45°. The application of diagonal axes has been adopted by Dewaest et al 62 The new axes were also analysed in RSD as new responses and listed in Table 3. It can be seen that MC, with a high term coefficient, had the most dramatic influence on PC1 than PSY and water.…”

Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status

“…Finally, these values of structural and mechanical properties are in the range of those found for other baked products like breads (Besbes, Jury, Monteau, & Le Bail, 2013;Gao et al, 2015;Pentikäinen et al, 2014;Van Dyck et al, 2014) and cakes (Bousquières, Michon, & Bonazzi, 2017;Dewaest et al, 2017;Lassoued, Babin, Della Valle, Devaux, & Réguerre, 2007;Sozer, Dogan, & Kokini, 2011). Median cell size (D50), however, was on the lower edge of the interval [300, 1600µm] encountered in these studies.…”

3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits

“…The data relates the link between processing mode variations and the corresponding effects on the resultant traditional and 3D-printed biscuits’ structural features. The crumb structure (interior part of the biscuits) essentially comprises the fluid phase (air cells or pores) and solid phase (cell wall) 20 , 21 . The air cells span a wide range of microns within the crumb 20 .…”

“…The dough acidification has been suggested to have a linear impact on cell formation and size by modifying the interaction between moisture and biomolecules in the snack formulations 22 , 23 . Additionally, the increase in the crude fat levels of cowpea sourdough and quinoa malt flours 12 might have caused a simultaneous reduction in the air cells and enhanced cell coalescence of the biscuits 21 .…”