The role of gluten in a pound cake system: A model approach based on gluten–starch blends

Wilderjans, Edith; Pareyt, Bram; Goesaert, Hans; Brijs, Kristof; Delcour, Jan A.

doi:10.1016/j.foodchem.2008.02.079

Cited by 173 publications

(139 citation statements)

References 19 publications

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“…Each ingredient has a specific function (Wilderjans et al, 2008;Indrani & Rao, 2008) and can be grouped as follows: (i) those that provide strength and structure to the cake, such as flour and eggs; (ii) those that open the structure such as sugar, fat, and baking powder; and (iii) those that close the structure and reduce lightness, such as milk and water (the liquids). It is essential to use a formulation that has an adequate balance between ingredients that open the structure and those that close it (Bennion & Bamford, 1997).…”

Section: Introductionmentioning

confidence: 99%

Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes

Bedoya-Perales¹,

Steel²

2014

Food Sci. Technol (Campinas)

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The characteristics that define cake quality can be improved by the use of adequate ingredients and a correct balance of the formulation. Fat is used for its effect on softness and because it imparts flavor and calories. Enzymes such as maltogenic α-amylase can also have a positive effect on cake texture during storage by decreasing amylopectin re-crystallization and thus delaying starch retrogradation providing longer-lasting crumb softness. The objective of this study was to determine the effect of different concentrations of maltogenic α-amylase and fat on the technological and sensory characteristics of cakes. Therefore, balanced formulations with three different fat concentrations (20, 40, and 60 g/100 g, based on the flour content) were used to evaluate the addition of maltogenic α-amylase (0, 500, and 1000 mg/kg). Technological quality determinations were carried out on days 1, 7, 14, and 21 of storage. The best results in terms of cake quality (greater specific volume, higher crumb moisture content, lower crumb firmness, and greater sensory acceptance) were obtained with the combination of 20 g/100 g fat and 1000 mg/kg maltogenic α-amylase (based on the flour content), which proved to be an alternative to reduce the fat levels in the elaboration of this type of product.

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Section: Introductionmentioning

confidence: 99%

Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes

Bedoya-Perales¹,

Steel²

2014

Food Sci. Technol (Campinas)

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“…Slices of each cake formulation, 11.0 mm thick, were scanned, and a count made of the cells formed after baking, in a 5.0 x 5.0 cm square located in the centre of the slice being evaluated, as per an adjusted methodology of Wilderjans et al (2008).…”

Section: Methodsmentioning

confidence: 99%

“…The temperature range for gelatinisation of the starch in the batter was determined with a differential scanning calorimeter (DSC), using 8.0 mg samples of sucrose-reduced cake batter in sealed aluminium capsules, taking as reference an empty sealed capsule, at a heating rate of 10 °C min -1 and a temperature range of 20-250 °C (WILDERJANS et al, 2008).…”

Section: Methodsmentioning

confidence: 99%

Effects of sucrose reduction on the structural characteristics of sponge cake

Cavalcante¹,

Silva

2015

Revista Ciência Agronômica

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The consumption of reduced-calorie cakes has been increasing, however this has presented challenges to be overcome concerning the formation of their structure when the sucrose is substituted by alternative sweeteners, gums or thickening agents. The present study evaluated the internal characteristics of cakes with a reduction in sucrose, and the effects of its substitution on starch gelatinisation. Starting with a pre-established formulation, the sucrose was gradually substituted by a 1.0% mixture of sucralose in a 1.5% xanthan gum solution. In the substituted cake mix, the apparent viscosity and its thermal properties were evaluated using differential scanning calorimetry (DSC). Specific volume (SV) and cell count (CC) were evaluated in the cakes. As the sucrose content decreased (52.17 to 10.00%), the specific volume (1.94 to 0.7 mL/g), cell count (36.2 to 4.0 cell/cm²) and the apparent viscosity of the batter (337.56 to 631.40 cP) were also reduced. The results showed that substituting the sucrose contributed greatly to the formation of defects in the cake structure (holes). From the data obtained, and thermograms of standard cake batters and those with a reduction in sucrose, it can be concluded that sucralose reduced the temperature of starch gelatinisation, speeding the process and causing compaction of the cake structure during baking, favouring the formation of bubbles throughout the batter. Key words: Low calorie. Sucralose. Xanthan gum. RESUMO-O consumo de bolos com redução calórica vem crescendo, mas tem apresentado desafios a serem superados na formação da sua estrutura quando o açúcar é substituído por adoçantes alternativos, gomas ou espessantes. O presente trabalho avaliou as características internas de bolos com redução de açúcar e os efeitos da sua substituição na gelatinização do amido. A partir de uma formulação pré-estabelecida, a sacarose foi gradualmente substituída, por uma mistura de sucralose (1.0%) em solução goma xantana (1.5%).Na massa dos bolos substituídos,foram avaliadas , a viscosidade aparente e suas propriedades térmicas por meio de calorimetria diferencial exploratória (DSC) e nos bolos, seus volumes específicos e a contagem de células(CC)). À medida que o teor de sacarose diminuiu (52.17-10,00%) foram reduzidos o volume específico (1.94-0.7 mL/g), a contagem de células (36.2-4.0 cel/cm²) do bolo e a viscosidade aparente da massa (631.40-337.56 cP). Os resultados obtidos demonstraram que a substituição do açúcar contribuiu acentuadamente para a formação de defeitos na estrutura do bolo (buracos). A partir dos dados encontrados e dos termogramas das massas dos bolos padrão e com redução de sacarose, pudemos concluir que a presença de sucralose reduziu a temperatura de gelatinização do amido, acelerando esse processo e causando uma compactação da estrutura durante o assamento, favorecendo a coalescência das bolhas dispersas na massa. Palavras-chave: Bolos. Sucralose. Gomas.

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“…Walaupun tanpa gluten, saat pembentukan adonan brownies tetap terbentuk matriks kompleks protein-pati-lipid. Tidak ada perbedaan diantara protein dan pati, keduanya berperan dalam prinsip pembentukan struktur material adonan, selama udara terperangkap dalam matriks pati-protein-lipid 25 . Kualitas tekstur brownies talas berkaitan erat dengan bahan pembuatannya.…”

Section: Optimasi Dan Verifikasiunclassified

Penggunaan Mixture Response Surfa Ce Methodology Pada Optimasi Formula Brownies Berbasis Tepung Talas Banten (Xanthosoma Undipes K. Koch) Sebagai Alternatif Pangan Sumber Serat

Haliza¹,

Kailaku²,

Yuliani³

2017

Jurnal Pasca

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Optimasi formula brownies berbasis tepung talas Banten (Xanthosoma undipes K. Koch) telah dilakukan dengan menggunakan desain mixture simplex lattice dari Response Surface Methodology (RSM). Pengaruh komposisi formula dari tepung talas Banten kisaran 70-100% dan maizena kisaran 0-30% terhadap karakteristik tekstur dan organoleptik Brownies dipelajari. Signifikansi seluruh model regresi yang menjelaskan pengaruh prosentase tepung talas dan maizena ditentukan dalam bentuk analisis ragam, nilai p dan R 2 . Hasil analisis ragam diperoleh seluruh respon memiliki nilai p yang signifikan dan R 2 diatas 0.8 (>80%). Berdasarkan hasil optimasi dari RSM diperoleh formula kombinasi tepung talas Banten dan maizena sebesar 86% -14% dengan nilai desirability sebesar 0,812 adalah formula optimum dan mengandung 4,66% protein, 33,84% lemak, 15,20% air, 1,66% abu, 44,64% karbohidrat, dan 11,26% serat pangan. Secara keseluruhan panelis memberikan penerimaan yang baik dengan nilai 6,7 dari 9,0. Kandungan serat pangan Brownies tergolong tinggi (16.05% dari Angka Label Gizi pada setiap takaran saji), sehingga dapat digolongkan sebagai pangan sumber serat. The optimum formulation for production of brownies made from Banten taro (Xanthosoma undipes K. Koch) was determined using response surface methodology (RSM). Effects of amount taro flour (70-100%) and its combination with corn starch (0-30%) on the textural characteristics and sensory qualities of cakes were investigated. Significant regression models explaning the effects of different percentages of Banten taro and corn starch on all response variables were observed with the coefficients of determination (R2) > 0.8. Response surface showed that the optimum formula was obtained from 86% Banten taro flour and 14% commercial corn starch with good acceptance for overall sensory properties. The optimum formula contained high dietary fiber (16.04% of nutrition facts label for each serving size) indicated a source of dietary fiber food. 6,7 . Oleh karena itu, diperlukan upaya untuk meningkatkan konsumsi serat, salah satunya dengan memperkaya kandungan serat pangan yang biasa dikonsumsi oleh masyarakat.Indonesia sebagai negara beriklim tropis memiliki potensi di sektor pertanian yang cukup besar. Berbagai komoditas pertanian memiliki kelayakan yang cukup baik untuk dikembangkan di Indonesia, salah satunya umbi-umbian. Umbi-umbian merupakan bahan pangan yang memiliki rasa yang unik dan kandungan gizi yang baik, sehingga berpotensi untuk dikembangkan sebagai sumber pangan alternatif. Talas merupakan jenis umbi-umbian yang memiliki potensi besar sebagai bahan pangan sumber serat.Talas merupakan bahan pangan yang cukup populer di Indonesia. Pengolahan umbi talas sebagai bahan pangan di Indonesia masih tergolong sederhana. Umumnya talas hanya dimanfaatkan sebatas umbi segarnya saja yang diolah dengan cara direbus, disayur, digoreng, dan dibuat keripik. Talas memiliki kandungan pati yang tinggi sehingga berpotensi dijadikan sebagai bahan baku tepung-tepungan 8 .

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The role of gluten in a pound cake system: A model approach based on gluten–starch blends

Cited by 173 publications

References 19 publications

Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes

Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes

Effects of sucrose reduction on the structural characteristics of sponge cake

Penggunaan Mixture Response Surfa Ce Methodology Pada Optimasi Formula Brownies Berbasis Tepung Talas Banten (Xanthosoma Undipes K. Koch) Sebagai Alternatif Pangan Sumber Serat

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The role of gluten in a pound cake system: A model approach based on gluten–starch blends

Cited by 173 publications

References 19 publications

Effect of the concentrations of maltogenic &#945;-amylase and fat on the technological and sensory quality of cakes

Effect of the concentrations of maltogenic &#945;-amylase and fat on the technological and sensory quality of cakes

Effects of sucrose reduction on the structural characteristics of sponge cake

Penggunaan Mixture Response Surfa Ce Methodology Pada Optimasi Formula Brownies Berbasis Tepung Talas Banten (Xanthosoma Undipes K. Koch) Sebagai Alternatif Pangan Sumber Serat

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Product

Resources

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Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes

Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes