Rheological study of layer cake batters made with soybean protein isolate and different starch sources

Ronda, Felicidad; Oliete, Bonastre; Caballero, Pedro A.; Pando, Valentín

doi:10.1016/j.jfoodeng.2010.09.001

Cited by 126 publications

(114 citation statements)

References 27 publications

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“…Rice starch provided gels with the highest consistency (3182-5094Pa for G 1 '), particularly when compared to tapioca starch; these results concur with the findings of Ronda et al (2011), who observed the highest moduli for layer cake batters made from rice starch compared to potato, corn and wheat starches.…”

Section: Viscoelasticity Of Gels Prepared At "Cooking" Temperatures (supporting

confidence: 88%

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

et al. 2018

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The impact of acidification and non-gluten protein fortification (egg-albumin and soy-protein isolate) on thermal transitions of rice, potato and tapioca starches as well as the viscoelastic properties of their gels prepared at two casting temperatures, 90ºC and 120ºC, was investigated. The thermal and rheological behaviour of starches depended on their botanical origin and were significantly influenced by the presence and type of protein added as well as by the pH of the aqueous dispersion. Acidification to pH 4.5 increased the gelatinization temperature of rice starch in the presence of albumin or soy proteins, while reduced it in the case of tapioca starch, regardless of the presence of proteins. Acidification of rice starch dispersions decreased significantly the apparent gelatinization enthalpy; this effect was even greater in the presence of proteins. The addition of proteins brought about a structuring effect on tapioca gels leading to higher viscoelastic moduli and lower tan δ values. In general, acidification led to weaker gel structures, with more pronounced effect for potato starch, most likely related to its higher phosphate content (charge screening). Much weaker gels were obtained at 120ºC compared to those processed at lower temperatures; however, protein incorporation reinforced gel structure, an effect that was not observed in gels formed at 90º, as also revealed by microstructure analysis using confocal scanning laser microscopy. In conclusion, protein addition and pH adjustments of aqueous starch dispersions can provide an effective means to modulate the functional and textural properties of gel-like starch-based gluten-free formulations.

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Section: Viscoelasticity Of Gels Prepared At "Cooking" Temperatures (supporting

confidence: 88%

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

et al. 2018

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“…G′ and G″ values (108.8 and 32.8 Pa, respectively) were the lowest for batters made from rice flour alone, while the highest values (1691.7 and 576.2 Pa, respectively) were observed for batters containing 9 % BCF plus XG. This increase in batter moduli with increase in BCF level might be due to the presence of fibres in BCF which reduced the amount of free water available to facilitate the movement of particles in batters (Ronda et al 2011). These observations were similar to that of the viscosity profile.…”

Section: Batter Rheologysupporting

confidence: 70%

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

2015

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Gluten-free muffins are generally made from purified flours and starches (from non-gluten sources) which are deficient in dietary fibre and have poor quality attributes. In this regard, the present work was undertaken to explore application of black carrot pomace dietary fibre concentrate (BCF) and xanthan gum (XG) in gluten-free rice muffins. Physicochemical properties of BCF and rice flour were studied. BCF was incorporated at three levels (3, 6 and 9 %) in rice flour, while XG was added at 0.5 % level to study their effect on muffin batters and physicochemical properties of muffins. BCF showed higher water absorption and oil absorption capacities than rice flour. Incorporation of BCF and XG increased flour paste viscosities and batter viscoelasticity. Incorporation of BCF increased total dietary fibre content (TDF) and decreased the L* and b* values, water activity (a w ), specific volume and firmness. On the other hand, XG improved appearance and specific volume of the rice muffins prepared with and without BCF . Muffins prepared with 6 % BCF incorporation and XG were the most acceptable. This study demonstrated that BCF and XG can be used as viable functional ingredients in the preparation of gluten-free muffins.

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“…Cake batter can be considered as an oil-in-water emulsion (O/W) containing dry ingredients such as sugar, flour, milk powder, salt, and yeast, suspended or dissolved in the continuous aqueous phase (Ronda et al, 2011;Sakiyan et al, 2004).…”

Section: The Influence Of Fat In Cakementioning

confidence: 99%

Application of fats in some food products

Rios¹,

Pessanha²,

Almeida³

et al. 2014

Food Sci. Technol (Campinas)

158

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Rheological study of layer cake batters made with soybean protein isolate and different starch sources

Cited by 126 publications

References 27 publications

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

Application of fats in some food products

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