Abstract
A lab-scale method for replicating the time–temperature history experienced by cake flours undergoing heat treatment was developed based on a packed bed configuration. The performance of heat-treated flours was compared with untreated and commercially heat-treated flour by test baking a high ratio cake formulation. Both cake volume and AACC shape measures were optimal after 15min treatment at 130°C, though their values varied between harvests. Separate oscillatory rheometry tests of cake batter at 80–100°C exhibited similar behaviour to the baking tests. The gel strength parameter in the weak gel model, measured at 100°C, was shown to correlate with flour quality and was identified as a possible alternative to test baking as a means of assessing flour quality after heat treatment.
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