Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour

Nakamura, Chieko; Koshikawa, Yoshiki; Seguchi, Masaharu

doi:10.3136/fstr.14.431

Cited by 36 publications

(22 citation statements)

References 5 publications

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“…Hanamoto and Bean (1979) patented a method for producing heat treated flour, where the temperature was maintained at 71°C for 4-5 days. Nakamura et al (2008) observed an increase in the volume of Kasutera cake by dry heating of wheat flour at 120°C for 30 min.…”

Section: Introductionmentioning

confidence: 95%

Optimisation of time/temperature treatment, for heat treated soft wheat flour

Neill

Al-Muhtaseb

Magee

2012

Journal of Food Engineering

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a b s t r a c tChlorination of wheat flour in the EU countries has been replaced in recent years, to some extent, by heat treated flour which is used to produce high ratio cakes. Heat treated flour allows high ratio recipes to be developed which generate products with longer shelf life, finer texture, moist crumb and sweeter taste. The mechanism by which heat treatment improves the flour is not fully understood, but it is known that during the heat treatment process, protein denaturation and partial gelatinisation of the starch granules occurs, as well as an increase in batter viscosity. Therefore, it is important to optimize the flour heat treatment process, in order to enhance baking quality. Laboratory preparation of heat treated base wheat flour (culinary, soft, low protein) was carried out in a fluidised bed drier using a range of temperatures and times. The gluten was extracted from the final product and its quality was tested, to obtain objective and comparative information on the extent of protein denaturation. The results indicated that heat treatment of flour decreases gluten extensibility and partial gelatinisation of the starch granules occurred. After heat treatment the gluten appeared to retain moisture. The optimum time/temperature for the heat treatment of base flour was 120-130°C for 30 min with moisture content of %12.5%.

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Section: Introductionmentioning

confidence: 95%

Optimisation of time/temperature treatment, for heat treated soft wheat flour

Neill

Al-Muhtaseb

Magee

2012

Journal of Food Engineering

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“…Therefore, a stronger dough or more stable foam can be produced that can tolerate a higher sugar content. Hence, it is suitable for cake butter or biscuit production (Chesterton, Wilson, Sadd, & Moggridge, 2015;Li, Cui, & Kakuda, 2006;Nakamura, Koshikawa, & Seguchi, 2008). It has also been reported that dry heat has an impact on the viscosity properties of flours due to structural changes of gluten molecules.…”

Section: Introductionmentioning

confidence: 97%

Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours

et al. 2016

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“…Heat-treated wheat flours are used in many products such as cakes, biscuits, coatings, sauces, baby foods, and thickeners (Neill, Ala'a, & Magee, 2012). Heat treatment of the flours was found as an alternative treatment to chlorine gas treatment, which increases flour water holding capacity and decreases gluten elasticity to produce baked goods with greater volume, finer texture, and finer grain (Johnson, Hoseney, & Ghaisi, 1980;Nakamura, Koshikawa, & Seguchi, 2008;Ozawa & Seguchi, 2006;Yamamoto, Worthington, Ng, & Finney, 1994). The high temperature and prolonged heat treatment methods as a replacement for chlorination were patented by Russo and Doe (1970) and Hanamoto and Bean (1979).…”

Section: Introductionmentioning

confidence: 99%

Radiofrequency‐Assisted Thermal Processing of Soft Wheat Flour

Boreddy

Rose

Subbiah

2019

Journal of Food Science

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Wheat flour may be thermally processed to improve microbiological safety; however, come‐up time for thermal processing of wheat flour is long due to its low thermal conductivity. In the present study, a novel radiofrequency (RF)‐assisted thermal processing approach was investigated for reducing the come‐up time of soft wheat flour (SWF) and for improving microbiological safety. The temperature and time combinations of 80 °C for 7 and 10 hr, 90 °C for 2 and 3 hr, and 100 °C for 0.75 and 1 hr for RF‐assisted thermal processing were selected to achieve a minimum of a 7‐log reduction in Salmonella spp. The quality and functional properties of RF‐assisted thermally processed SWF was evaluated by solvent retention capacity (SRC), swelling power, sodium dodecyl sulfate sedimentation tests, and rapid‐visco‐analyzer test, and the values were compared with the untreated (unpasteurized) and commercially pasteurized SWF. All the SRC attributes at 80 °C for 7 hr, 90 °C for 2 hr and 100 °C for 0.75 hr were not significantly different from that of the unpasteurized SWF. The optimum RF‐assisted thermal processing conditions of 80 °C for 7 hr and 90 °C for 2 hr were recommended for pasteurization of SWF without any compromise in the quality and functionality. Practical application Thermal processing of low‐moisture foods such as flours and powders through traditional methods is not practical due to extremely long come‐up times. Novel radiofrequency‐assisted thermal processing is poised to reduce the processing time 89 times for 100 °C. The processing parameters determined in this study will enhance the microbiological safety of wheat flour without compromising the quality and functionality.

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Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour

Cited by 36 publications

References 5 publications

Optimisation of time/temperature treatment, for heat treated soft wheat flour

Optimisation of time/temperature treatment, for heat treated soft wheat flour

Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours

Radiofrequency‐Assisted Thermal Processing of Soft Wheat Flour

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