Effects of Utilization of Modified Starches on the Cake Quality

Karaoğlu, M. Murat; Kotancılar, H. Gürbüz; Çelik, İ̇lyas

doi:10.1002/1521-379x(200104)53:3/4<162::aid-star162>3.0.co;2-6

Cited by 34 publications

(20 citation statements)

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“…The principal studies to increase the shelf-life period in cakes have focussed on changes in formulation (Gelinas, Roy, & Guillet, 1999;Maxwell & Zobel, 1978), on the use of additives such as emulsifiants or hydrocolloids (Gomez, Ronda, Caballero, Blanco, & Rosell, 2007;Karaoglu, Kotancilar, & Celik, 2001;Seyhun, Sumnu, & Sahin, 2003, and on changes in the packaging conditions (Baeva & Panchev, 2005;Dury-Brun et al, 2006;Rodriguez, Medina, & Jordano, 2002). Cake freezing can be a suitable technique to increase the shelf-life period, but this process causes deterioration in final product quality (Cauvain, 1998).…”

Section: Introductionmentioning

confidence: 99%

Effect of batter freezing conditions and resting time on cake quality

Ruiz

Oliete

2011

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 99%

Effect of batter freezing conditions and resting time on cake quality

Ruiz

Oliete

2011

LWT - Food Science and Technology

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“…Several works have analyzed how to minimize the textural changes in cakes and muffins during storage. Thus, the use of pregelatinized starch (Karaoglu et al. 2001; Seyhun et al.…”

Section: Introductionmentioning

confidence: 99%

Modeling of Texture Evolution of Cakes During Storage

Gómez

Ruiz-París

Oliete

et al. 2010

Journal of Texture Studies

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The aim of this work is to model the variation of texture parameters in cakes during staling. The evolution was studied in layer cakes (cake A) and sponge cakes (cake B). The effect of storage temperature and the addition of fiber, xanthan gum (cake A) and emulsifier (cake B) were also studied. The best model to adjust the texture parameters variation during storage in both kinds of cakes was square root x (y = a + b * x1/2), except for firmness and springiness in cakes B. Firmness and springiness were adjusted the best to the linear model. In the model, y stood for the textural parameters and x for the time. a and b were related to the initial value of the studied parameter and with its change over time respectively. In both kinds of cakes, A and B, the firmness and gumminess increased, and the cohesiveness, springiness and resilience decreased, as the storage time increased. The increase in the storage temperature and the addition of fiber minimized the firmness changes in both kinds of cakes. PRACTICAL APPLICATIONS This methodology simplifies the study of cake textural parameters during storage and the result interpretation. Moreover, the correlation analysis has demonstrated that the number of textural parameters of cakes to study can be reduced.

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“…In wheatflour, roasting process increased Falling number, while in barley flour, with the exception of 1 min roasting period, Falling number decreased. This could be explained by the structures of barley starch, the different effect of roasting process on barley starch and the modification of gelatinization properties (Karaoǧlu, 1998; Lindeboom et al. , 2004).…”

Section: Resultsmentioning

confidence: 99%

“…(1999). Kavut softness values were measured in a universal testing machine (Minolta Camera Co., Osaka, Japan) (PNR 10; 1 penetration unit = 0.1 mm; Karaoǧlu et al. , 2001).…”

Section: Methodsmentioning

confidence: 99%

Kavut, a traditional Turkish cereal product: production method and some chemical and sensorial properties

Karaoğlu¹,

Kotancılar

2005

Int J of Food Sci Tech

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Kavut is a cereal-based product made from wholemeal wheat and barley flour, milk or milk powder, fat and sugar. In this study, the best processing method and formulation were investigated by analysing different formulations and processing methods for the kavut. Four different flour combinations (100% wheat without barley, 75% wheat + 25% barley, 50% wheat + 50% barley, 25% wheat + 75% barley), two shortening (butter and margarine) and three different roasting periods (1, 1.5, 2 min) at 250°C were used in the study. Significant changes were observed in the physical and chemical properties of the cereal by heat treatment in the kavut production. Increase of barley flour in the mixture decreased protein content, softness, altered L colour values, appearance, texture, mouthfeel, and general acceptance and increased ash content, +a and the absorbance value of kavut. While the longer roasting period resulted in reduced softness and colour (L-value) of kavut, roasting period did not significantly affect the general acceptance of kavut. Kavut made from only whole wheatflour was most preferred by the panellists.

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Effects of Utilization of Modified Starches on the Cake Quality

Cited by 34 publications

References 1 publication

Effect of batter freezing conditions and resting time on cake quality

Effect of batter freezing conditions and resting time on cake quality

Modeling of Texture Evolution of Cakes During Storage

Kavut, a traditional Turkish cereal product: production method and some chemical and sensorial properties

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