Evolution of cake batter bubble structure and rheology during planetary mixing

Chesterton, A.K.S.; Abreu, David; Moggridge, Geoff D.; Sadd, Peter A.; Wilson, D.I.

doi:10.1016/j.fbp.2012.09.005

Cited by 44 publications

(31 citation statements)

References 32 publications

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“…As seen from the Figure , decreasing trend for apparent viscosity was observed by increasing the shear rate. This relation between shear rate and viscosity is indicator of the shear thinning behavior, which agreed well the findings of the previous studies (Baixauli, Sanz, Salvador, & Fiszman, ; Chesterton, Pereira de Abreu, Moggridge, Sadd, & Wilson, ; Gomez, Oliete, Garcia‐Alvarez, Ronda, & Salazar, ; Turabi, Sumnu, & Sahin, ). It was clearly understood from the fitting results presented in Table that Ostwald de Waele Model adequately described the relationsip between shear rate and viscosity values with R 2 values greater than or equal to 0.984.…”

Section: Resultssupporting

confidence: 91%

Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake

Pehlivanoğlu

Özülkü

Yıldırım

et al. 2018

J Food Process Preserv

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In the present study, two purposes were aimed: (a) Reduction of fat content of cakes using watery oleogels and (b) Reduction of saturated fatty acid contents of cakes using oleogels rich in unsaturated fatty acid composition instead of shortening. For this aim, five different oleogels were produced using different percentages of high oleic sunflower oil, cotton seed oil, and blend fat and they were used in the cake formulation instead of shortening. Some physicochemical properties of oleogels (solid fat content and fatty acid composition) were determined. Specific volume, color, textural, and sensory properties of cakes containing prepared oleogel were also analyzed and compared to those of control sample. In addition, rheological properties of the batters were also determined. Color properties of the oleogel‐containing cakes were found to be very similar to those of control sample. Oleogel formulation significantly affected the textural characteristics. Sensory scores showed that cakes including oleogels were found to be consumable level and the most acceptable sample was detected as the one including oleogel which was produced from high oleic acid sunflower oil and cotton seed oil at equal amounts (50/50). The results indicated that oleogels could be used in the formulation of cakes as a shortening replacer; thus, it might be possible to produce cakes rich in unsaturated fatty acids and cakes with lower calorie value, which is important for consumer acceptability of the products. Practical application Oleogels are novel system produced by solidifying liquid oils by using oleogelators and have great potential for food industry. Using oleogels in food formulations allows to manufacture products that contain low amount of saturated fatty acid, which protect human health, especially against cardiovascular diseases. Moreover, oleogels have been used in different food formulations such as cookies, meat products and cheese etc. In the present research, water based‐wax oleogels were used in the cake formulation instead of shortening and, findings showed that wax oleogels had not any reverse effect on the quality of food product. Also, due to low saturated fatty acid content of oleogels, many healthy food products could be produced using oleogels. On the other hand, as manufacturing process of oleogels is not that difficult, large amount of production could be easily achieved.

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Section: Resultssupporting

confidence: 91%

Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake

Pehlivanoğlu

Özülkü

Yıldırım

et al. 2018

J Food Process Preserv

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“…Existing alternative bubble or sphere sizing methods suffer from limitations which vary depending on the specific characteristics of the method. These limitations could summarised be as: (i) they are invasive [13,14]; (ii) they are time consuming [19,20] and (iii) they only provide local size distributions or are limited to very dilute samples [13,14,44]. The new approach presented here makes use of Bayesian probability theory and a numerically generated statistical model.…”

Section: Discussionmentioning

confidence: 97%

“…It is relatively simple to use and has been developed extensively for a wide range of systems and applications [13]. In a recent report an analysis of photographic images, acquired through an optical microscope, was performed to examine the bubble size distribution in cake batter and the SSD was found to be in the range of 25-80 lm [14]. Light scattering methods have also been used to gain SSD information and cover a wide range of sizes from sub-micron level up to centimetres [15].…”

Section: Traditional Sphere Sizing Methodsmentioning

confidence: 99%

“…Ultrasound spectrometry has also been suggested as a potential low cost method for analysing samples under a range of process conditions. However the method can be seriously affected by particle impurities and the thermo-physical properties of the continuous and dispersed phase, which need to be previously determined [13,14,18]. Finally, 3D X-ray tomography is a very powerful technique capable of providing high resolution spatial images of the system's microstructure [19,20].…”

Section: Traditional Sphere Sizing Methodsmentioning

confidence: 99%

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Rapid sphere sizing using a Bayesian analysis of reciprocal space imaging data

Ziovas

Sederman

Gehin-Delval

et al. 2016

Journal of Colloid and Interface Science

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“…It has been reported that diet of celiac disease adolescent patients was hyperproteic and hyperlipidic and consisted of inadequate amounts of carbohydrates, minerals such as iron and calcium, and also fiber (Mariani et al, ; Rea et al, ; Saturni et al, ). Furthermore, fat composition of gluten‐free products may provoke metabolic imbalance relating to the lack of sufficient intake of essential FA (Chesterton et al, ). It has also been claimed that gluten‐free foods could be contributing to an increased risk of overweight/obesity, mostly among children who are more likely to eat bakery products like cakes, cookies, and biscuits (Saturni et al, ).…”

Section: Introductionmentioning

confidence: 99%

Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

Demirkesen

Mert

2019

J Americ Oil Chem Soc

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Formulating gluten-free bakery products with acceptable physical properties generally requires a high amount of fat. As the fat used in these products is often high in saturated fatty acids, the objective of this study was to evaluate beeswax (BW) containing oleogels for partial replacement of the shortening in gluten-free aerated products. Oleogels prepared with BW were cocrystallized with a commercial cake shortening in the laboratory scale crystallization unit. Then, the resulting blends were evaluated in the gluten-free cake formulations. When the BW oleogel was used alone, the overrun values of the batter samples decreased, indicating reduced air-holding ability. Product porosity and specific volume of the samples were also diminished with complete replacement of the shortening with BW oleogel. Nevertheless, 45%, 30%, and 15% replacement of the shortening with BW oleogel resulted in batter and baked product properties comparable to those of the control products. Rheological and textural measurements, microscopy, and bubble size distribution suggested that gradual replacement of shortening with oleogels may be an alternative method for a partial reduction of saturated fat without altering the physical properties of gluten-free aerated products.

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Evolution of cake batter bubble structure and rheology during planetary mixing

Cited by 44 publications

References 32 publications

Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake

Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake

Rapid sphere sizing using a Bayesian analysis of reciprocal space imaging data

Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

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