Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties

Palier, Juliette; Le‐Bail, Alain; Loisel, Catherine; Le-Bail, Patricia

doi:10.1016/j.jfoodeng.2021.110824

Cited by 9 publications

(2 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In spite of the efficiency of some solvents, their use has been associated with toxic practices and destructive assays. In this sense, current techniques have aimed to determine the volume of food products by 3D imaging using techniques such as digital imaging, laser scanning, computed tomography and resonance imaging [6][7][8].…”

Section: Density (ρ)mentioning

confidence: 99%

Physical Properties and Molecular Interactions Applied to Food Processing and Formulation

Polachini,

Morales,

Filho

et al. 2023

Processes

View full text Add to dashboard Cite

Food processes have been requiring increasingly more accurately designed operations. Successful design results in products with high quality, in addition to offering energy and cost savings. To these ends, fundamental knowledge regarding the physical properties and thermodynamic mechanisms of the material is essential. The aim of this review was to highlight important concepts and applications of some thermophysical properties (density, specific heat, thermal conductivity and thermal diffusivity), as well as recent methods for their determination. The rheology of fluids and solids is widely discussed according to the concepts, classification, modeling and applications involved in food and equipment design. Herein, we report destructive and non-destructive assays for the evaluation of food properties. Due to the complexity of food systems, the effects of modifications of the structure and physicochemical reactions on the quality of the resulting food are addressed based on thermodynamic aspects. This analytical perspective was adopted in food systems rich in fats, proteins, polysaccharides and simple sugars. Using the information reported in this study, formulations and unit operations can be better designed. In addition, process failures become more predictable when fundamental knowledge is available. Therefore, food losses can be avoided, quality can be maintained and operations can be effectively resumed when deviations from ideal conditions are evidenced.

show abstract

Section: Density (ρ)mentioning

confidence: 99%

Physical Properties and Molecular Interactions Applied to Food Processing and Formulation

Polachini,

Morales,

Filho

et al. 2023

Processes

View full text Add to dashboard Cite

show abstract

“…Pound cake is a popular product in Europe formulated exhaustively with equal fractions of wheat flour, crystal sugar, whole egg and fat component (Luyts et al, 2013; Palier, Le‐Bail, Loisel, & Le‐Bail, 2022). It is known by its sweet and pleasant taste as well as its crustiness and palatability.…”

Section: Introductionmentioning

confidence: 99%

Texture staling of pound cakes assessed by front face fluorescence spectroscopy in tandem with chemometric analysis

Nhouchi

Karoui

2022

Journal of Texture Studies

View full text Add to dashboard Cite

Two vegetal oils have been selected for the formulation of pound cakes, rapeseed oil (RO) and palm oil (PO). The freshness of these products has been monitored during 58 days of storage. The RO pound cakes of 58 days as well as PO pound cakes presented higher values (p < .05) of hardness (N), Young's modulus (N.cm À2 ) and compressive stress (N.cm À2 ) than those aged of 5 days. For both vitamin A and tryptophan spectra, the maximum of fluorescence intensity varied according to the aging period. For both RO and PO recipes, lipid oxidation indicators (peroxide value, para-anisidine value, and total oxidation value [TOTOX]) were interestingly correlated to Young's modulus (R 2 = 0.99) as well as compressive stress (R 2 = 0.99), using polynomial model. The application of partial least squares regression to the vitamin A spectra provided excellent predictive results for both compressive stress (R 2 = 0.99) and TOTOX (R 2 = 0.99). Good results were observed for tryptophan spectra for the prediction of TOTOX (R 2 = 0.77). Thus, the use of front face fluorescence spectroscopy may provide rapid and accurate results for the monitoring of pound cakes freshness throughout storage.

show abstract

Texture of Bakery Products

Voong,

Westphal

2023

Food Texturology: Measurement and Perception of Food Textural Properties

View full text Add to dashboard Cite

Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties

Cited by 9 publications

References 27 publications

Physical Properties and Molecular Interactions Applied to Food Processing and Formulation

Physical Properties and Molecular Interactions Applied to Food Processing and Formulation

Texture staling of pound cakes assessed by front face fluorescence spectroscopy in tandem with chemometric analysis

Texture of Bakery Products

Contact Info

Product

Resources

About