Effect of fibre size on the quality of fibre-enriched layer cakes

Gómez, Manuel; Moraleja, Ana García; Oliete, Bonastre; Ruiz, Elena; Caballero, Pedro A.

doi:10.1016/j.lwt.2009.06.026

Cited by 157 publications

(131 citation statements)

References 22 publications

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“…Gómez et al (2010) mentioned that batter viscosity was measured to ensure the production of cake with good volumes. This is because viscosity in cake batter is known for its function of retaining trapped air, which in turn gives the raised volume of baked cake.…”

Section: Resultsmentioning

confidence: 99%

“…The foam and batter with high viscosity in turn provides a stable film for gas bubbles to hold trapped air in the cake batter system, hence results in a lower batter density. Figure 2 shows the rheological property of consistency index, K, which is commonly measured in cake batter for evaluation of its capacity to retain the air (Gómez et al 2010;Sakiyan et al 2004;Tan et al 2011), and flow behavior index, n, as an indication of its fluid flow. Protein concentration from both egg and whey protein formulated batters increased the consistency index generally with greater increase for the egg formulated (Fig.…”

Section: Resultsmentioning

confidence: 99%

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Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Tan

Chin

Yusof

et al. 2014

Food Bioprocess Technol

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Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming and being mixed into batter for eggless cake baking. The improvement of batter and baked cake made using ultrasound treated whey protein were measured in terms of aeration, rheological and textural properties. Baked cakes formulated with untreated whey protein suspension at varying concentrations between 10 and 20 % were compared with ultrasound treated whey protein up to 25 min at 60 % amplitude. Visualized images of aerated cake products using x-ray tomography technique supported the findings of improved batter in terms of density decrease by 5 %, and viscosity, consistency index, storage modulus, and loss modulus increase by 31, 57, 33, and 21 %, respectively. For baked cakes, volume increase was 18 %, and density, hardness, and chewiness decrease was 18, 65, and 64 %, respectively, when compared to those made using untreated whey protein. Image analysis presented a higher number of smaller gas cells in the aerated baked cakes structure using ultrasound treated whey protein.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Tan

Chin

Yusof

et al. 2014

Food Bioprocess Technol

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“…This lower cohesiveness may be related to the fibre content, and especially insoluble fibre, found for ripe banana flour. Actually, a reduction in cohesiveness was also reported when incorporating fibres in other cakes [27]. The more limited amount of free water in banana cakes may impede intermolecular interaction among ingredients, increasing the susceptibility of cake crumb to fracture or crumble.…”

Section: Cake Characteristicsmentioning

confidence: 97%

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes

Segundo

Román

Lobo

et al. 2017

Plant Foods Hum Nutr

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About one-fifth of all bananas harvested become culls that are normally disposed of improperly. However, ripe banana pulp contains significant amounts of fibre and polyphenol compounds as well as a high content of simple sugars (61.06g/100g), making it suitable for sucrose replacement in bakery products. This work studied the feasibility of incorporating ripe banana flour (20 and 40% of replacement) in cake formulation. Physical, nutritional and sensory attributes of sponge and layer cakes were evaluated. The inclusion of ripe banana flour generally led to an increased batter consistency that hindered cake expansion, resulting in a slightly lower specific volume and higher hardness. This effect was minimised in layer cakes where differences in volume were only evident with the higher level of replacement. The lower volume and higher hardness contributed to the decline of the acceptability observed in the sensory test. Unlike physical attributes, the banana flour inclusion significantly improved the nutritional properties of the cakes, bringing about an enhancement in dietary fibre, polyphenols and antioxidant capacity (up to a threefold improvement in antioxidant capacity performance). Therefore, results showed that sugar replacement by ripe banana flour enhanced the nutritional properties of cakes, but attention should be paid to its inclusion level.

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“…Fibre enrichment has been widely studied in breadmaking (Ktenioudaki and Gallagher, 2012). It has been proved that the particle size of insoluble fibres seriously affects the bread properties, with gluten (Gómez et al, 2003) or without it (Martínez et al, 2014), as well as what happens in cakes (Gómez et al, 2010). Fibre solubility or their water binding capacity, affects dough rheology and bakery product quality (Almeida et al, 2013;Martínez et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

Mancebo

Rodríguez

Martínez

2017

Int J of Food Sci Tech

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Dietary fibre intake can help to improve the health of the population. Cookies are one of the most consumed bakery products. The aim of this study was to investigate the influence of different fibres on cookie quality. Soluble fibres (nutriose, inulin and polydextrose) decreased dough consistency favoured cookie spread during baking and produced wider and thinner cookies. In contrast, insoluble fibres (elongated and rounded) showed an opposite trend increasing dough consistency and giving rise to cookies with higher moisture, lower spread factor and higher hardness. Long insoluble fibres gave rise to harder cookies and with lower spread factor. Cookies made with soluble fibres were darker than the control cookie and cookies containing insoluble fibres. Therefore solubility and shape of insoluble fibres play an important role in cookie quality. Fibre selection will be key to enriched cookies development.

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Effect of fibre size on the quality of fibre-enriched layer cakes

Cited by 157 publications

References 22 publications

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

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