Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Gómez, Manuel; Ronda, Felicidad; Caballero, Pedro A.; Blanco, Carlos A.; Rosell, Cristina M.

doi:10.1016/j.foodhyd.2006.03.012

Cited by 327 publications

(331 citation statements)

References 18 publications

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“…Opposed to group D the control group had the lowest overall acceptability score due to its decrease in firmness and increase in springiness and moistness. Gómez et al (2007) noticed that addition of hydrocolloid could effectively improve the yellow layer cakes sensory evaluation. Based on these research advocates and our findings, the PWRF-D significantly improves bread's texture, springiness, moistness, chewiness and overall acceptability score regardless of fresh or after storage.…”

Section: Sensory Propertiesmentioning

confidence: 99%

Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

et al. 2017

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The objective of the present study was attempted to develop a pregelatinized waxy rice flour (PWRF) retarding agent formulation by merging with α-amylase and monoglycerides, as well as using pregelatinizing and lyophilizing technologies to improve bread characteristics such as staling and retrogradation. The major methods, including texture profile analysis (TPA) and sensory evaluation were employed to assess bread qualities. Research results demonstrated the amylose complexing index (ACI) of the PWRF-adding bread samples were higher than that of groups α-amylase-adding, monoglycerides-adding and control. PWRF-adding bread samples exhibited higher starch digestibility and water activity (aw) and showed softer texture, lower hardness and soluble starch content than the groups α-amylase-adding, monoglycerides-adding and control after storage. The PWRF-D exhibited the best effect among all formulations. Further, either fresh or after storage PWRF-adding bread samples acquired the higher sensory score. The bread qualities were improved by PWRF and the staling and retrogradation were further retarded.

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Section: Sensory Propertiesmentioning

confidence: 99%

Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

et al. 2017

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“…This indicated that the cooked noodles from the present study were much softer than the Chinese noodles. The polymeric structure of gums enables their use as gluten substitutes, leading to a nice texture for the fortified foods (Gomez et al 2007). …”

Section: Texture Profile Analysismentioning

confidence: 99%

“…Native cassava starch in the gelatinized form has the highest digestibility and annealing was reported as a means of enhancing its RS content (Asha et al 2014). Hydrocolloids are extensively used in the food industry as gluten substitute and also to provide good dough properties (Gomez et al 2007). The effect of addition of guar gum and xanthan gum on the noodle making properties of potato, corn and mung bean starches has been reported (Kaur et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

et al. 2016

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Sweet potato starch (SPS) noodles despite being gluten-free, has low nutritional value as it lacks proteins, minerals, vitamins etc. The objective of this study was to develop gluten-free starch noodles from sweet potato with enhanced protein content through fortification with whey protein concentrate (WPC) and to study the effect of protein fortification and blending SPS with banana (BS), cassava (CS) and mung bean (MBS) starches and annealed cassava starch (ACS) in reducing the starch digestibility. The highest protein retention in cooked noodles was obtained for 20 % WPC fortification, while the lowest starch digestibility was observed for 40 % BS fortified noodles followed by 50 % ACS fortified noodles. The highest resistant starch (RS) retention was for BS and ACS fortified noodles, which also had medium glycemic index of 66.3 (BS) and 67.2 (ACS). High sensory scores were obtained for the BS and 20 % WPC fortified noodles. The study showed that protein and/or BS fortification with SPS could enhance the acceptability as well as functional value of SPS noodles.

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“…It can be found out that the higher batter viscosity, the greater role in maintenance air bubbles [GOMEZ et al, 2007] . Obviously, the addition of water could dilute dough [LIU, 2014] .…”

Section: Resultsmentioning

confidence: 99%

Effect of pumpkin powder as a fat replacer on rheological properties, specific volume and moisture content of cake

Dadkhah¹,

Elhamirad²,

Azizinezhad³

2017

bjbabe

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Abstract. Reducing fat and calorie is an important priority in optimization of bakery products including high-fat cakes. The aim of this research was to evaluate the effects of shortening replacement with pumpkin powder at 0 %, 20 % and 40 % with or without water level increment on rheological properties of cake batter and two properties of produced cake. Pumpkin powder was obtained from pumpkin flesh through drying, grinding and sieving processes. The rheological attributes of the batter and the specific volume and moisture content of cakes were examined using a rheometer, rapeseed displacement method and air-oven method, respectively. Increasing shortening replacement, enhanced viscosity (87.00 Pa.s), while increasing water in shortening-replaced treatments reduced it (11.30 Pa.s). Samples showed shear thinning behavior. In linear viscoelastic range, samples indicated solid viscoelastic behavior. Loss tangent, storage and loss moduli obtained from frequency sweep test, were investigated in three frequencies. In each frequency, with increasing shortening replacement, their viscoelastic properties enhanced. Contrary, increasing water amount in shortening reduced-batter samples, weakened system structuring. With increasing frequency, both moduli of treatments increased and the loss tangent of 20 % reduced-shortening cake without water level increment showed a more similar trend to the control (0 % replacement without increasing water amount). The moisture content of cakes containing pumpkin was greater than control. The specific volume of cake with 20 % replacement without additional water (2.68 cm 3 /g) was similar to the control and higher than other shorteningreplaced treatments. Therefore, this treatment was chosen as the best reduced-fat cake.

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Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Cited by 327 publications

References 18 publications

Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

Effect of pumpkin powder as a fat replacer on rheological properties, specific volume and moisture content of cake

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