Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter

Allais, Irène; Edoura-Gaena, Roch-Boris; Gros, Jean‐Bernard; Trystram, Gilles

doi:10.1016/j.jfoodeng.2005.03.014

Cited by 51 publications

(25 citation statements)

References 26 publications

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“…The following several common particle size distribution parameters based on length were evaluated from these significant dimensions. Uniformity index I us and size guide number N sgs [13,23], relative span RS ms [24], coefficient of uniformity C us and coefficient of gradation C gs [25]; and inclusive graphic skewness GS is , and graphic kurtosis K gs [26,27]; r igs inclusive graphic standard deviation; distribution geometric standard deviation of the high region GSD 1s (between x 84s and x 50s ), distribution geometric standard deviation of the low region GSD 2s (between x 16s and x 50s ) and distribution geometric standard deviation of the total region GSD 12s (between x 84s and x 16s ) [28] were evaluated as:…”

Section: Methodsmentioning

confidence: 99%

The Characteristics of Shredded Straw and Hay Biomass: Part 2—The Finest Particles

Lisowski

Kostrubiec

Dąbrowska

et al. 2016

Waste Biomass Valor

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The aim of this study was to determine the characteristics of fine shredded pan fraction of biomass from sieve analyzer of oscillatory motion and as significance it was comparison the geometric mean particle size calculated according to the S319.4 standard with the arithmetic mean particle size that is assumed as half size of the last sieve 1.65 mm, according to the S424.1 standard. It was found that the finest particles size distributions are less varied between types of biomass (straw, hay and their mix) and are more aligned than particle size distributions for whole mixtures. The particles of hay were more uniform and belonged to ''well sorted'' category than particles of straw and mix, which were non-uniform and belonged to ''moderately well sorted'' category. All biomass particles size belonged to ''very well sorted'' category and particle size distribution were ''very fine skewed'' and ''mesokurtic''. The geometric mean of the finest fraction particle size is almost by half smaller than the value resulting from the half value of the last sieve hole size (1.65 mm) of sieve separator with oscillatory motion in the horizontal plane, as these values are 0.45 and 0.82 mm, respectively. Assuming the 0.1 mm for a pan and the last sieve size of 1.65 mm we suggest to calculate the geometric mean (0.41 mm), which is closer to the experimental value. Application of this recommendation to the standard requires further comparative studies.

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Section: Methodsmentioning

confidence: 99%

The Characteristics of Shredded Straw and Hay Biomass: Part 2—The Finest Particles

Lisowski

Kostrubiec

Dąbrowska

et al. 2016

Waste Biomass Valor

View full text Add to dashboard Cite

show abstract

“…Batter density was measured using an Electronic scale (Model NWTH-2K, Yuheng Weighing Equipment Co. Ltd., New Taipei City, Taiwan), which is a cup that consisted of a 20 ml cylindrical container and a cover with a hole for removing excess of liquid [15]. The cup is initially weight empty for calibration and then after filling with the batter.…”

Section: Batter Measurementsmentioning

confidence: 99%

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

Sung¹,

Chai²

2017

JFNR

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The aim of this study was to evaluate the influence of incorporation of xanthan gum and flaxseed flour on physicochemical, antioxidant properties and qualities of gluten-free layer cake replaced rice flour up to 60%. The incorporation of flaxseed flour increased crude protein, crude fat, ash and α-linolenic acid (increase up to 14.67% of total fatty acid with the replacement of 60% rice flour). Replacement of rice flour with flaxseed flour can mitigate the rate of hardness increase in gluten-free layer cakes. Significantly higher total phenolics content (114% increase), 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) radical scavenging activity (124% increase) and reducing power (213% increase) was observed in the addition of flaxseed flour comparing to rice flour layer cake. 60% Flaxseed flour supplemented cake resulted in higher batter viscosity but lower crust and crumb white index, batter density, center height, volume index and symmetry index of gluten-free layer cake. Sensory evaluation showed rice flour gluten-free layer cake with 0.8% xanthan gum addition had higher aroma, texture, flavor and overall acceptability followed by 40% flaxseed flour replaced cake. Incorporation of 40% flaxseed flour results in better characteristics gluten-free layer cakes and it is feasible for gluten-free cake application.

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“…1) (Allais et al 2006a, b;Tan et al 2010Tan et al , 2011. The average of five samples was taken from the same batch of cake batter mix with a repeated run.…”

Section: Batter Density and Rheologymentioning

confidence: 99%

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Tan

Chin

Yusof

et al. 2014

Food Bioprocess Technol

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Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming and being mixed into batter for eggless cake baking. The improvement of batter and baked cake made using ultrasound treated whey protein were measured in terms of aeration, rheological and textural properties. Baked cakes formulated with untreated whey protein suspension at varying concentrations between 10 and 20 % were compared with ultrasound treated whey protein up to 25 min at 60 % amplitude. Visualized images of aerated cake products using x-ray tomography technique supported the findings of improved batter in terms of density decrease by 5 %, and viscosity, consistency index, storage modulus, and loss modulus increase by 31, 57, 33, and 21 %, respectively. For baked cakes, volume increase was 18 %, and density, hardness, and chewiness decrease was 18, 65, and 64 %, respectively, when compared to those made using untreated whey protein. Image analysis presented a higher number of smaller gas cells in the aerated baked cakes structure using ultrasound treated whey protein.

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Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter

Cited by 51 publications

References 26 publications

The Characteristics of Shredded Straw and Hay Biomass: Part 2—The Finest Particles

The Characteristics of Shredded Straw and Hay Biomass: Part 2—The Finest Particles

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

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