Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake

Abstract

The functionality of wheat flour lipids in sponge cakes prepared from flour, sugar, eggs and leavening agents only was investigated by altering their location or content in flour. Hexane (hex) or the more polar hexane:isopropanol (3:2 v/v) (hex:isoprop) were used to impact free flour lipid (FFL) or both FFL and bound flour lipid (BFL) fractions, respectively. Flour from which the FFLs were removed resulted in significantly improved cake volumes and crumb structures. Additional removal of part of the BFLs did not further impact cake quality. Prior contact of flour with hex:isoprop followed by gently removing the solvent broke native interactions between BFLs and starch or gluten and relocated more lipids than did hex. Cakes from flour with relocated lipids had coarse crumb structures. Our study demonstrates that FFLs and relocated flour lipids negatively impact sponge cake quality by disturbing air-liquid interface stabilization during mixing and the early phases of baking.

Ingredient Functionality During Foam‐Type Cake Making: A Review

“…Foam‐type cake recipes mainly contain flour, sugar, and eggs. However, as shown in Table , many recipe variants exist (Çelik et al., ; Jarpa‐Parra et al., ; Oldham, McComber, & Cox, ; Pycarelle et al., ; Shepherd & Yoell, ). A major distinction is made between angel food and sponge cakes .…”

“…This potentially negatively affects foam stability. In this context, Pycarelle et al (2019) have recently shown that free flour lipids, in particular, negatively impact cake volume and texture.…”

“…the section titled "Baking"). However, foam-type cakes containing fat from egg yolk (for example, sponge cakes) generally contain leavening agents (Pycarelle et al, 2019).…”

“…Angel food cake is an example of a high-ratio cake, while pound cake (or quatre quarts cake) is an example of a low-ratio cake. The term sponge cake has been used to describe both low-ratio (Ç elik, Yilmaz, Işik, &Üstün, 2006;Choi & Baik, 2014;Pycarelle et al, 2019) and high-ratio cakes (Shepherd & Yoell, 1976).…”

Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes

“…sponge cake) or batter (e.g. pound cake) cakes (Wilderjans, Luyts, Brijs, & Delcour, 2013;Pycarelle et al, 2019).…”