Influence of functional ingredients on starch gelatinization in sponge cake batter

Goranova, Zhivka; Marudova, Maria; Baeva, Marianna

doi:10.1016/j.foodchem.2019.124997

Cited by 21 publications

(15 citation statements)

References 28 publications

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“…This condition leads to a latency in the transformation of aerated-liquid batter into a solid-porous structure. Consequently, there will be more time for the cake to expanded [ 39 , 40 ]. As is apparent in Figure 2 C, the specific volume increased as a result of an increase in the amount of MOS and decreased with the reduction in oil content.…”

Section: Resultsmentioning

confidence: 99%

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Azmoon

Saberi

Kouhsari

et al. 2021

Foods

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The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as mixture of stabilizers (MOS), and the treatments were designed using Design-Expert software and the response surface methodology (RSM) in order to optimize and reduce the oil content of muffin cakes by replacing it with MOS. Evaluation of treatments characteristics were investigated on days 1 and 15 of their production. The dependent variables were moisture content, water activity, specific volume, porosity, hardness, cohesiveness, springiness, chewiness and crumb color of cakes. The results show that increasing the percentage of MOS has positive effects on the final products in comparison to oil. In other words, an increase in the MOS content resulted in an increase in the moisture content, water activity, specific volume, height, springiness, cohesiveness, chewiness and L* (lightness) values, but negative effect on hardness, a* (redness) and b* (yellowness) values. As a result of optimizing using RSM, the usage of 4.08% oil and 0.31% MOS resulted in a 62.9% reduction in oil content in comparison with the control sample. The panelists assigned the lowest score to hardness and crumb color and the highest score to overall acceptability and cohesiveness to the optimized muffin.

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Section: Resultsmentioning

confidence: 99%

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Azmoon

Saberi

Kouhsari

et al. 2021

Foods

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“…However, the range of temperatures was consistent with those previously reported by Goranova et al . (2019). Although several processes occur during heating, that is, protein denaturation, Maillard reaction, and starch gelatinisation, the latter is the primary factor in these systems.…”

Section: Resultsmentioning

confidence: 99%

Gluten‐free cakes with walnut flour: a technological, sensory, and microstructural approach

Burbano

Cabezas

Correa

2022

Int J of Food Sci Tech

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Summary Walnut flour (WF), a by‐product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non‐traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten‐free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten‐free bakery products.

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“…In general, dietary fiber incorporation into water-flour systems delayed endothermic transition temperatures for both gelatinization and retrogradation phenomena. Z. Goranova, et al [ 41 ] evaluated the influence of functional ingredients on starch gelatinization in the sponge cake batter. They reduced the quantity of wheat flour in the sponge cake batter and added functional ingredients of 50% einkorn wholemeal flour, or 20% Jerusalem artichoke powder, or 35% cocoa husk powder.…”

Section: Resultsmentioning

confidence: 99%

The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks

Chemin¹,

Paurd²,

Villaceque³

et al. 2022

Polymers

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(1) Background: Adding white vinegar to the batter of a sponge cake without biological fermentation requires the effects of acidification on the batter to be checked, in particular concerning batter-to-crumb transition. (2) Methods: µDSC analyses were carried out on three batters formulated from flour, colza oil, salt, carrot, and water with or without the addition of white vinegar. (3) Results: Wheat, chickpea, and quinoa starches had gelatinization temperatures (TGe) of 60.1, 72.4, and 70.5 °C at batter humidity and gelatinization enthalpies (ΔHGe) of 9.2, 15, and 9.1 J/gdry starch. Due to the effect of the salt and carrot, the corresponding wholemeal batter had TGe of 64.2, 74.1, and 72.4 °C and ΔHGe of 10.5, 15.3, and 10.9 J/gdry starch. Acidified batters at pH 4 saw their TGe decrease, and their enthalpies increase compared to the controls. The calorimetric study of model mixtures revealed three different evolutions of ΔHGe as a function of pH, explained by the isoelectric behavior of flours and/or the attack of starch by acetic acid. (4) Conclusions: These results could be useful for adapting the cooking step of the acid batter in order to produce alternative snacks.

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Influence of functional ingredients on starch gelatinization in sponge cake batter

Cited by 21 publications

References 28 publications

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Gluten‐free cakes with walnut flour: a technological, sensory, and microstructural approach

The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks

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