Abstract
Uniform dispersion of emulsion particles of cake batter is very effective on the quality of the final product. A proper aeration process can produce a favorable spongy texture and desirable qualities in the product. Air containment and uniform distribution with smaller particles in the entire texture would be effective in achieving these goals. One of the newest physical methods to accomplish this matter is the use of ultrasound waves. The aim of this study was to investigate the effect of sounding the cake batter using two types of baths and ultrasound probes with two intensities (70% and 100%) over 0, 4, 6, and 8 min on the quality of cake baking and its shelf life. Porosity, cake texture and sensory acceptance, symmetry and uniformity indicator, water activity, and mold and yeast test for cake samples were taken during 14 days of storage in a factorial design. Examining the results showed that the probe ultrasound waves directly affected the quality of the cake, both bath and probe ultrasound types, which were applied for 6 min, improved the desired characteristics, while the increase in sounding time for up to 8 min decreased these parameters.
Highlights
Flour products are one of the commonly used food products around the world
The cake's thin batter is an emulsion of oil in water, in which air bubbles are dispersed in a stable and uniform manner
In the mixing step of the cake batter, the air bubbles would be created in the cake batter structure, which will play a significant role in the final size of the product
Summary
Flour products are one of the commonly used food products around the world. Cakes are welcomed and well-liked by consumers due to their organoleptic properties (Mastakidou, Blekas, & Paraskevopoulou, 2010). Cake is a special pastry with soft texture, which is considered as a calorie source placed between bread and biscuits. The cake's thin batter is an emulsion of oil in water, in which air bubbles are dispersed in a stable and uniform manner. In the mixing step of the cake batter, the air bubbles would be created in the cake batter structure, which will play a significant role in the final size of the product. One of the most important roles of oil used in cake formulation is to protect and maintain the air bubbles formed during mixing
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
