Improvement of hydrocolloid characteristics added to angel food cake by modifying the thermal and physical properties of frozen batter

Jia, Chengchang; Huang, Wei; Ji, Lin; Zhang, Luan; Li, Ning; Li, Yanyan

doi:10.1016/j.foodhyd.2014.03.033

Cited by 25 publications

(12 citation statements)

References 29 publications

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“…These results were consistent with previous conclusions obtained by Jia et al . () that hydrocolloid‐containing batter had a higher specific gravity, whereas lower specific gravity was desired in cake batter as it incorporated more air into the batter. In addition, Gómez et al .…”

Section: Resultsmentioning

confidence: 99%

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Batter and Product Quality of Eggless Cakes Made of Different Types of Flours and Gums

Shao

Lin

Chen

2015

Journal of Food Processing and Preservation

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The study aimed to evaluate the batter and product quality of eggless cake under the combination of three types of wheat flours and two types of hydrocolloids including carboxymethyl cellulose (CMC) and xanthan (Xan). An eggless cake formula was established using whey protein concentrate, soybean oil and emulsifiers to substitute for the protein in egg white and the oil and lecithin in egg yolk. Wheat flour with higher protein content decreased batter viscosity and pH, increased batter-specific gravity and made eggless cakes with higher water activity, firmness, cohesiveness and resilience, but with lower baking loss, pH and springiness. Eggless cakes with hydrocolloids had higher batter viscosity and specific gravity compared with controls. Xan made cakes with the lowest baking loss and highest water activity and firmness. CMC-prepared cakes exhibited the lowest firmness but had the highest springiness and resilience. Optimum eggless cakes were made from Xan cake flour and CMC bread flour. PRACTICAL APPLICATIONSThe use of vegetable proteins for total replacement of eggs in cake formulations is in demand for the consumers with specific dietary needs or restrictions. However, the high quality of eggless cake is still a major challenge for the baking industry. Decreased quality of eggless cake is frequently associated with lower foam ability and stability of whey proteins, and weaker crumb structure as well, resulting in cake collapse or smaller volume and coarse crumb. In the study, whey protein was used to totally replace egg white as foaming reagent. The combination of wheat flour and hydrocolloid could increase batter viscosity to retain bubbles during the early stage of baking, and improve the strength of crumb structure, leading to the high quality of eggless cakes.

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Section: Resultsmentioning

confidence: 99%

“…CMC is superior to Xan for improving the firmness and volume of cakes made of frozen batter (Jia et al . ). Hydrocolloid structure also affects starch interactions, and some attempts have been made to explain these differences by the net charge of the hydrocolloids (Shi and BeMiller ).…”

Section: Introductionmentioning

confidence: 97%

Batter and Product Quality of Eggless Cakes Made of Different Types of Flours and Gums

Shao

Lin

Chen

2015

Journal of Food Processing and Preservation

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“…Uniform distribution of air bubbles in the matrix more likely resulted in the formation of stable matrix (Zayas 1997). Generally, batter with small average air bubble size is required for good texture, volume, shape and grain of cake (Jia et al 2014). However, batter with larger stabilized air bubble could entrap more air, which might result in the formation of cake with higher volume and softer texture.…”

Section: Microscopy Of Battermentioning

confidence: 99%

Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake

2019

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Ultrasonicated squid ovary powder (USOP) was used to replace egg white powder (EWP) at different substitution levels (12.5-100%) and its effects on properties of batter and cake were investigated. High elastic modulus (G 0) and average bubble size of batter added with 100% USOP resulted in higher volume and lower baking loss, when compared to the control cake (100% EWP). For textural analysis, the lowest values of hardness, gumminess and chewiness were noticeable for cake containing 100% USOP. Crust showed the lower moisture content than crumb and bottom part of all the cakes. No difference in moisture content was observed for all parts of the cakes containing 25-100% USOP, while lower moisture content was obtained for cake added with 12.5% USOP and the control. The color difference (DE*) between the control and cake added with USOP was increased with increasing USOP levels. When 100% of USOP was added into cake, higher likeness score was obtained for firmness and overall likeness. Microstructure study of cake added with 100% USOP revealed that oil phase was distributed in gluten matrix more uniformly, when compared to the control. Thus, replacement of EWP with 100% USOP resulted in the production of cake with superior quality and increased overall acceptance by consumers.

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“…The process of freezing and frozen storage can reduce the staling rate. However, a detrimental effect on textural (firmness) and quality properties (specific volume and moisture content) during sub-zero temperature storage has been reported (Owen & Duyne, 1950;Karao glu et al, 2008;G omez et al, 2011;Jia et al, 2014). Additionally, although not related to cakes, the growth of ice crystals and their re-crystallisation affect the structure of the bread crumb (Berglund et al, 1990(Berglund et al, , 1991Polaki et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Sponge cake microstructure, starch retrogradation and quality changes during frozen storage

Díaz‐Ramírez

Calderón‐Domínguez

Salgado‐Cruz

et al. 2016

Int J of Food Sci Tech

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Summary The effect of frozen storage (6 months) on the microstructure (microscopy, flatbed scanning and image analysis), quality (texture, moisture and specific volume) and starch retrogradation of the cake crumb were evaluated. After 2 months of storage, texture (firmness, cohesiveness and resilience) was significantly (P < 0.05) affected and starch retrogradation was observed, while by the fourth month, the crystallinity increased and crumb fractures were noticeable. Additionally, the shrinkage of starch granules was observed as the starch circularity (Sc) values significantly decreased (P < 0.05) by the sixth month of storage. Although structural changes were not detected by image analysis, it was demonstrated that cake microstructure damage is related to physical changes because the Sc was significantly correlated (P < 0.05) with moisture and specific volume and therefore with the cake quality and texture. Moreover, sugar re‐crystallisation occurred during frozen storage, and it was significantly correlated (P < 0.05) with the deterioration in cake quality.

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Improvement of hydrocolloid characteristics added to angel food cake by modifying the thermal and physical properties of frozen batter

Cited by 25 publications

References 29 publications

Batter and Product Quality of Eggless Cakes Made of Different Types of Flours and Gums

Batter and Product Quality of Eggless Cakes Made of Different Types of Flours and Gums

Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake

Sponge cake microstructure, starch retrogradation and quality changes during frozen storage

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