Lipid oxidation during the beating of cake batter containing yellow pea (Pisum sativum L.) flour

Abstract

The aim of this study was to understand the impact of ingredients and processes on reactivity during sponge cake batter making using yellow pea flour. Numerous volatiles were identified, mainly originating from the degradation of linoleic and linolenic acid catalyzed by 10- and 13-lipoxygenases. The extent of lipid oxidation depended on the beating process, owing to the effect on local ingredient distribution and the exposure time of lipoxygenase to its substrates. Although prolonged beating after the addition of either flour or oil did not favor volatile formation, the latter led to elevated quantities of hydroperoxides. This intensified oxidation was assigned to an improved homogeneity and reduced size of lipid droplets and air cells. A sequential increase in both mixing times significantly increased the amount of volatiles, which could be attributed to a larger reaction interface and longer contact time between reactive ingredients. These results highlight the importance of parameter controls to limiting the generation of volatiles with odor activity.