Cake Batter Research Articles

Study on the Characteristics of Fine Rice Flour by Micro-Crushing and Its Effects on the Quality Improvement of Rice Cakes.

To investigate the impact of micro-crushing technology on rice flour characteristics and its enhancement of rice cake quality, resting angle, slip angle, solubility, water-holding capacity, emulsification, oil absorption, gelatinization, and baking quality, rice flour and rice cakes were analyzed using a texture analyzer and a gelatinization instrument. The results indicated that a decrease in particle size led to a significant increase in damaged starch from 18% to 26.5%. Both the resting angle and slip angle increased, indicating reduced fluidity. The gelatinization temperature decreased from 76.63 °C to 71.61 °C, the gelatinization time was reduced from 6.6 min to 6.4 min, and gelatinization viscosity initially increased and then decreased. Water-holding capacity increased 1.0-fold with decreased particle size, and solubility increased 11.6-fold together with the increase temperature. Emulsification and oil absorption were optimal when the particle size exceeded 120-140 mesh. The conductivity of the rice flour suspension rose with decreased particle size, while the conductivity of rice flour paste and cake batter decreased. Decreased particle size led to significantly reduced rice cake hardness and chewiness of 47.77% and 52.44%, while elasticity, restoration, specific volume, and porosity increased 18.75%, 15.15%, 31.16% and 25.10%, respectively. The skin and core color darkened with reduced luminosity, correlating with enhanced sensory scores. Correlation analysis revealed that physiochemical properties of rice flour influenced gelatinization properties, thereby affecting rice cake quality. This study provides a foundation for utilizing fine rice flour in rice cakes.

Effects of Egg on Cake Batter Rheology and Sponge Cake Texture

Effects of Egg on Cake Batter Rheology and Sponge Cake Texture

Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology

Additive manufacturing, also referred to as three-dimensional printing, offers the food industry a plethora of innovative processing techniques. This technology enables the rapid production of complex objects without being hindered by design intricacies, granting designers unparalleled freedom to explore novel geometric forms sans molds. Hydrocolloids, hydrophilic compounds serving as thickening or gelling agents, play a pivotal role in altering food system properties and enhancing mechanical stability during printing. In a study focused on cake batter, xanthan gum was incorporated at varying proportions (0.5%, 1%, 1.5%, and 2%) to assess printability and optimize printing parameters. Findings demonstrated a significant improvement in printability with the addition of xanthan gum, ensuring structural integrity throughout the printing process. Notably, cakes with higher xanthan gum content exhibited poorer extrusion and shape irregularities due to increased viscosity, while lower content resulted in enhanced fluidity but compromised shape accuracy. Optimal results were observed with 1% xanthan gum, showcasing superior flowability and mechanical strength, as indicated by dynamic viscoelastic properties. Further analysis revealed that specific printing parameters, including nozzle diameter (1.24 mm), printing pressure (3.3 bar), and nozzle movement speed (33.55 mm/s), yielded the best results, producing accurately shaped 3D printed objects with minimal variations in dimensions and weight. These findings underscore the potential of additive manufacturing in revolutionizing food production processes through meticulous material manipulation and parameter optimization.

Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma.

Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds from pandan leaves and explored the influence of thermal treatments on their aroma profiles using GC-O-MS, E-nose, and GC-IMS analyses. The effects of formulation and baking conditions on the qualities of pandan-flavored sponge cake were comprehensively evaluated through a holistic approach covering several aspects including cake batter gravity, color, texture, and sensory characteristics. The baking treatment introduced more types of pleasant aromas (9 aromas vs. 17 aromas) and increased the odor intensities of the original volatile compounds, especially for the roasted and steamed rice-like odors. The increased amount of pandan flavoring reshaped the color of the cake crumb (especially for the L* and a* spaces) and significantly decreased the hardness (3.87 N to 1.01 N), gumminess (3.81 N to 0.67 N), and chewiness (13.22 mJ to 4.56 mJ) of the sponge cake. The perceived intensities of bitterness and sweetness can be adjusted by modulating the levels of 2-phenylethanol, 2-methyl-1-butanol, hexyl alcohol, and decanal, along with the total alcohols and aldehydes, due to their significant correlations revealed by correlation heatmap analyses.

Effect of buckwheat hulls at cell-scale on physiochemical and textural properties of steamed rice cake

Buckwheat hull (BWH) is a source of insoluble dietary fiber (IDF), which can be added to starch-based foods to increase their nutritional characteristics. The influence mechanism of different amounts (10, 20, 30 g/hg) of BWH at cell-scale (CBH, 10–50 μm) and tissue-scale (TBH,100–500 μm) on the physiochemical and textural properties of steamed rice cake was analyzed. With the decrease of BWH particle size and the increase of addition amount, the water retention capacity of rice flour-BWH mixture significantly (P < 0.05) increased. Compared with TBH, the addition of CBH significantly (P < 0.05) increased the viscosity of rice cake batter. The 20 g/hg and 30 g/hg addition of TBH significantly (P < 0.05) decreased the specific volume of rice cake, while that of CBH reversed the negative effects on the specific volume. Texture properties showed that the hardness of cake added with CBH was significantly (P < 0.05) lower than TBH. CBH with higher water affinity and stronger physical support enhanced the interactions of water-starch-IDF and the starch gel network of cake, thus leading to an open and fluffy cake structure. Therefore, milling the IDF to cell-scale might be a promising alternative for developing dietary fiber-enriched starch-based products.

The impact of different batter mixing atmospheres on the quality of reduced sucrose sponge and cream cakes

Cakes are chemically-leavened sugar-rich bakery products. Depending on the cake type, air is incorporated differently during mixing. Sponge cake batter is a gas bubble rich foam, while cream cake batter is an emulsion containing less gas cells. Given the consumer interest in reduced sucrose food systems, we here examined the potential of using altered mixing atmospheres [pure nitrogen (N2) or carbon dioxide (CO2)] to improve reduced sucrose cake quality. The use of poorly soluble N2 resulted in voluminous, stable batter. This was especially the case for foam-type sponge cake batters. During baking of sponge and cream cake batters, leavening was similar for batters prepared either under air or N2, resulting in similar cake qualities. Use of the highly soluble CO2 as mixing atmosphere negatively affected batter density, but positively leavening during baking due to temperature-induced release of previously solubilized CO2. In foam-type sponge cake making, the significant negative effect of CO2 on batter density was not overruled by the positive effect of CO2 release during leavening/baking. In contrast, the CO2 mixing atmosphere during batter-type cream cake making had only a limited negative effect on batter density while greatly affecting leavening, and resulting in high-quality, voluminous (reduced sucrose) cakes.

Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein.

Whey protein hydrolysates, derived from enzymatic hydrolysis of whey protein isolates or concentrates, offer enhanced bioavailability and solubility compared to intact whey protein. In this study, whey protein hydrolysates (WPHs) having different hydrolysis degrees (5%, 10%, and 15%) were produced and muffin cakes were enriched with the addition of WPHs. In general, the addition of WPHs showed a significant effect on oil and protein content while the emulsion activity was improved with the increased hydrolysis degree (HD). The degree of hydrolysis increment resulted in a significant increase in both antioxidant power and antiradical activity of the WPHs. Ferric-reducing antioxidant power and ABTS radical scavenging activity ranged between 18.83-87.27 mg TE/100 g and 211.8-5063.1 mg TE/100 g, respectively. The highest FRAP and ABTS values were recorded for the 15% HD while the lowest was for the native whey protein isolate (WPI). The induction periods giving a clear information for the oxidative stability were 1593 min for the control muffins, and it was 1654for the muffin added with WPI. Rheological data revealed that all cake batter samples including WPHs showed viscoelastic behavior. WPHs could be efficiently used in muffin formulation to increase the biofunctional effects of the final products.

Innovative utilization of olive mill wastewater phenolics extracted by lecithin: spray-dried powders in cake formulations

In the present study, the olive mill wastewater (OMW) phenolics were extracted with soy lecithin using the cloud point extraction method, and this enriched lecithin (OMW-L) was converted into spray-dried powders using maltodextrin (MD) and whey protein concentrate to be utilized as a dry food ingredient in a cake premix. The inlet temperature of 170 °C and a 3 mL/min feed flow rate yielded the highest powder yield (70.88 ± 2.12%) with a moisture content of 3.78 ± 0.03% when the mass ratio of lecithin to MD was 1:3 (w:w). The hydroxytyrosol and tyrosol contents of the powder were 42.60 ± 4.51 mg/100 g and 15.48 ± 2.50 mg/100 g, respectively. Vanillic acid, caffeic acid, 3-hydroxybenzoic acid, catechin, and rutin were also identified in the powders. The spray-dried OMW-L powder with a higher loading of polyphenols was then used in a cake premix, replacing 1% and 3% of wheat flour. This substitution significantly reduced the K value of the cake batter, as determined by rheological analyses. The addition of spray-dried OMW-L powder to the cake samples, particularly at higher concentrations (3%), influenced both crust and crumb color, causing changes in L*, a*, and b* values. The hardness values of the cake samples did not alter when blank or OMW-enriched lecithin powders were added; rather, the hardness value was influenced by the powder content. Overall, this research offers a different perspective on the use of OMW phenolics in food applications, especially in ready-to-use blends, and demonstrates the effects of the obtained spray-dried lecithin powders on batter rheology and cake characteristics.Graphical abstract

The effect of yam (Dioscorea japonica) addition on aroma and properties of gluten‐free rice chiffon cake

SummaryThe aim of this study was to create gluten‐free chiffon cakes by replacing wheat flour with rice flour (100%, 90% and 70% w/w) and adding yam (0%–30%). The effect of yam's water‐soluble fibre on cake batter properties was studied, including batter density, specific volume, colour, texture, moisture content, water activity and volatile compounds. Results revealed that yam addition decreased crumb lightness value, crust brown index and batter density. Batter viscosity and cake specific volume increased with yam levels, with the optimal amount being 10%. Specific volume decreased at a yam addition of 30%. Twenty‐four compounds were identified in gluten‐free chiffon cake with 10% yam addition (10Y). 1‐Octen‐3‐ol was the primary contributor, accounting for 89.9% odour activity value (OAV) of the aroma with a fruity, buttery, and mushroom odour, attributed to its low threshold. In addition, aldehyde compounds including hexanal, 3‐methylbutanal, 2‐methylbutanal, pentanal, 2‐methylpropanal, nonanal, octanal and heptanal, accounting for 9% of OAV, had high perception thresholds.

Effect of protein concentration, pH, and ionic strength on the adsorption properties of rice bran protein concentrates at the oil-water interface

Changes in protein concentration (PC), pH, and ionic strength (IS) influenced the physicochemical, structural, and rheological properties of emulsions made with natural emulsifiers. This study used rice bran protein concentrates (RBPC) to create RBPC-stabilized emulsions (RBP-E) and examined their emulsifying function by changing protein concentration, ionic strength, and pH. The results showed that increasing the PC resulted in a decrease in particle size, which caused the creaming rate and viscosity of RBP-E to increase, leading to the depletion flocculation phenomenon. Incorporating PC into the emulsion system improved adsorbed protein performance in particular pH, which positively correlates to the reduction of emulsion capacity in 3 % PC at neutral conditions. The introduction of IS decreased viscosity, enhanced solubility, and increased protein adsorption, thereby improving emulsion stability within a 3 % protein concentration. FTIR analysis revealed that as the pH shifted from 3 to 7, the α-helical structures increased, while β-sheet and β-turn structures reduced compared to untreated protein, decreasing surface hydrophobicity. Incorporating 1 % PC improved RBP-E performance at pH 7 and 0.5 M, while 2 % PC optimized emulsion capacity at 0.25 M and pH 3. Increasing PC from 1 % to 2 % improved emulsion stability and capacity by 35.4 and 34.4 %, respectively, at 0 M, particularly at pH 5. Therefore, the study concludes that IS, pH, and PC affect the adsorption of plant-derived protein at the O/W interface and enhance the emulsification capabilities of RBPC and the stability of RBP-stabilized emulsions. RPB-E can potentially be used in cake batter, ice cream mix, and margarine premix, a sustainable substitute for animal-based proteins.

Optimization of the temperature profile of cake batter in an ohmic heating – assisted printing nozzle for 3D food printing applications

Abstract 3D printing of food has great potential for applications such as the design of customised food or the creation of innovative textures. However, printed products often do not retain their structure due to the composition of the material, especially in the case of cereal products. Cooking such products with a nozzle could be an alternative to meet this challenge. The objective of this work was to develop, with the help of a numerical model, a 3D cake batter printing nozzle in which ohmic heating is used for baking. The use of a temperature and shear rate dependent viscosity allowed the solidification of the batter during baking due to starch gelatinization. The numerical model made it possible to predict heterogeneity in temperature distribution. Optimization procedures were used to reach desired temperature profiles at the outlet of the nozzle, reducing by 17 % the electrical power used for heating and by 78 % the energy evacuated during cooling.

UTILIZATION OF HAZELNUT SKIN AND HAZELNUT FLOUR IN GLUTEN-FREE CAKES: CORRELATION OF BATTER RHEOLOGY WITH CAKE QUALITY

The effects of rice flour substitution with hazelnut skin (HS), hazelnut flour (HF), and HS-HF blend (1:1, w/w) at percentages of 0%, 5%, 10%, 15% (w/w) on gluten-free cake batters were studied from a rheological standpoint. Replacement with 5% HS increased Power-Law consistency index (K), reduced specific gravity and resulted in the highest cake volume. Increasing levels of HS gradually increased specific gravity, water activity, and reduced tan, leading to cakes with lower volume, darker (lower L*) color, harder texture. HF addition increased tan (at &amp;gt;5%) and specific gravity, producing cakes with lower volume, but similar color and texture to those of control. HS-HF blend improved cake color and hardness compared to HS added alone. Strong correlations were found between G() slope and cake volume (r=0.9939 for added HS, r=-0.9408 for added HF), the exponent a and cake volume (r=0.9447 for added HS, r=-0.8668 for added HF).

Technological quality, bioactive features, and glycemic index of gluten-free cakes formulated with lyophilized wild Prunus spinosa fruit

This study evaluated the effects of rice flour cakes enriched with wild fruit Prunus spinosa powder (PS) on techno-functional, nutrition, and eating quality. PS increases the cakes’ ash, protein, and moisture values. Total phenolic content increased from 35.91±0.25 to 73.39±0.58 mg GAE g-1, and gluten-free cakes’ antioxidant capacity markedly increased with the increasing level of PS powder addition (p&lt;0.05). The increase in PS decreased the glycemic index (eGI), and the lowest eGI was determined as 69.38±1.21 in cake samples containing 4% PS. Except for the 1% PS added sample, the increase in PS caused a decrease in specific volume, % porosity, and increase in hardness, including four days of storage. The addition of PS increased the redness (a*) and decreased the yellow (b*) and brightness (L*) values. The flow behavior index (n) of cake batters containing 1% and 2% PS were similar to the control group. Cakes containing 1% PS received the highest scores in sensory analysis. Although the increase in PS amount negatively affects the textural properties of gluten-free rice flour cakes, it is crucial to increase its bioactive properties and nutritional values and positively contribute to health by reducing the glycemic index.

Investigation of the Effect of Different Seed Flours on Gluten-Free Products: Baton Cake Production, Characterization, and TOPSIS Application.

The present study aims to develop gluten-free product formulations by using different seed flours to determine their effectiveness in gluten-free products. For this purpose, a baton cake model was selected; the cake production process was conducted by adding hemp, okra, mustard, or coriander seed flours with rice flour at a ratio of 25% seed flour to 75% rice flour to prepare the cake batters. The physicochemical, textural, and sensory properties, as well as the baking behaviors of the resulting products, were determined. The TOPSIS method was used in the sensory analyses. With the addition of seed flours, a color change occurred in the inner and crust values of the baton cake samples. It was observed that the hardness value of the baton cake samples increased with the addition of seed flour. In the TOPSIS evaluation, which is a multi-criteria decision-making method, the most preferred product in the free baton cake samples was the cake with hemp seed flour added, while the least preferred product was the control group baton cake. According to the findings, it was concluded that the use of seed flours can be used as an alternative ingredient in the production of gluten-free baton cakes that celiac patients can consume in their diets.

ŞEKER VE YAĞ İÇERİĞİNİ AZALTMANIN TOP KEKLERİN FİZİKSEL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ

In this study, the effect of reducing the sugar (50%, 100%) and fat (50%, 75%) content on the physical and sensory properties of cupcakes was investigated by using stevia and polydextrose as sugar and fat replacers, respectively. While reducing the fat content increased the density of the cake batter, it caused a decrease in the consistency values such as firmness, consistency, cohesiveness and viscosity index. Reducing the sugar content had the opposite effect, decreasing the batter density and significantly increasing the batter consistency. Reducing only sugar and only fat content showed better results than control, while reducing both sugar and fat content together negatively affected the textural properties of cakes. In general, reducing only sugar content decreased sensory satisfaction compared to reducing only fat content. The samples with only 50% reduced fat content were most liked in terms of all sensory parameters. It was concluded that only sugar or only fat contents can be reduced by 50% in cake production, especially considering the specific volume, textural and sensory properties.

Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application.

Replacing eggs without influencing pound cakes' texture, appearance, and taste is challenging. Ovalbumin, the major protein in egg white, contributes to the structures of cakes by providing SH Groups that form a firm gel during baking. However, there is a shift in the consumers' behaviour regarding health, well-being, animal welfare standards, and environmental concerns. To meet upcoming trends and consumer needs, 102 egg replacement products were launched globally to the best of the authors' knowledge, with 20 of them advertised as suitable for baking applications. Ten locally available commercial egg replacers with a range of protein contents were chosen and applied in a pound cake model system to evaluate their functionality by evaluating cake and cake batter quality. Three different categories of egg replacements were chosen: replacers containing no protein (R1-R3), a low amount of protein (1-10 g/100 g; R4-R5), and a high amount of protein (>10 g/100 g; R6-R10). Those were compared to three control cakes containing powdered whole egg, fresh egg, and liquid whole egg. All the analysed egg replacers significantly differed from the control cakes, including low-protein egg replacement R4. Despite R4 achieving the highest specific volume (1.63 ± 0.07 mL/g) and comparable texture values, none of the examined egg replacers compared favourably with the egg control cakes regarding appearance, physical and textural properties, and nutritional value.

Zeytinyağı oleojelinin şortening ikame maddesi olarak kullanılmasının kekin kalite özellikleri üzerine etkisinin belirlenmesi

This study investigates the potential of using olive oil oleogel as a solid fat substitute in cake production. For this purpose, the shortening content in the cake formula was replaced with 25% (25% Oleogel-cake) and 50% (50% Oleogel-cake) of the oleogel. Only shortening was used as oil in the control sample (Control cake). The specific gravity values of the Control-cake, 25% Oleogel-cake, and 50% Oleogel-cake batters were 0.90 ±0.00, 0.98 ±0.00, and 1.06 ±0.01, respectively. All cake batters displayed shear thinning behaviour (n &lt; 1, pseudoplastic) and conformed to the Herschel-Bulkley model (R2, 0.9975-0.9950). The apparent viscosity values of the cake batters containing oleogel were lower than those of the control cake. G′ values were higher than G′′ values in all cake batters, indicating that all samples had solid-like structures. The highest hardness value belonged to the Control-cake (403.92 ±14.84 g), while the lowest belonged to the 50% Oleogel-cake (303.11 ±12.10 g). As the amount of oleogel added to the cake formulation increased, the elasticity of the cakes increased. Differences between the samples regarding the sensory analysis parameters were statistically insignificant (p &gt; 0.05). The results show that using oleogel as a substitute for shortening in cake preparation has a promising future.

Lipidomic insights into the reaction of baking lipases in cakes.

Lipases are promising improvers of cake batter and baking properties. Their suitability for use in various cake formulations cannot be predicted yet, because the reactions that lead to macroscopic effects need to be unravelled. Therefore, the lipidome of three different cake recipes with and without lipase treatment was assessed by ultra high performance liquid chromatography-mass spectrometry before and after baking. By comparing the reaction patterns of seven different lipases in the recipes with known effects on texture, we show that lipase substrate specificity impacts baking quality. Key reactions for the recipes were identified with the help of principal component analysis. In the eggless basic cake, glyceroglycolipids are causal for baking improvement. In pound cake, lysoglycerophospholipids were linked to textural effects. Lipase substrate specificity was shown to be dependent on the recipe. Further research is needed to understand how recipes can be adjusted to achieve optimal lipase substrate specificity for desirable batter and baking properties.

High internal phase emulsion-template oleogels stabilized by sodium caseinate:quercetin complexes and potential application in pound cakes

Oleogels have been pointed out as a potential alternative for saturated and trans-fat replacement, but their successful application in food remains a challenge. This research aimed to explore the production of oleogels formed by an indirect approach and their further application to pound cakes. Oleogels were obtained from a scaffold of percolating 3D network of biopolymer, primarily adsorbed at the interface of an oil-in-water high internal phase emulsion (HIPE) (φ = 0.80). Precursor HIPEs were stabilized by sodium caseinate (SC) - quercetin (Q) covalent complexes formed via an alkaline process or only SC. Better HIPEs for oleogel production were stabilized by SC-Q complexes instead of the native protein. SC-Q complexes acted as functional emulsifiers providing great protection against oil release after shearing and less formation of hydroperoxides and malonaldehyde in oleogels. In addition, oleogels obtained after drying (water removal) at the highest studied temperature (120 °C) did not show surface oil release. Finally, the performance of these oleogels was assessed in pound cakes in comparison to palm fat (PF) and sunflower oil (SO) as controls. Apparent viscosity and aeration of oleogel-based cake batters were lower than PF. However, after baking, the specific volume of cakes with oleogels was higher than the PF formulation. Nevertheless, the quality parameters of the cakes produced with oleogels (SC or SCQ) were similar to those prepared with SO. These outcomes incite further research guiding the practical application of oleogels, building knowledge to define components and processes to design saturated and trans-fat-free products.

Superheated steam treatment of soft wheat on the physicochemical properties and structure of wheat starch

AbstractSoft wheat grains were treated with superheated steam (SS) at 165 and 190°C, respectively for 1–5 min to understand the changes in the structures and properties of wheat starch following SS treatment. The damaged starch contents, amylose ratio, gelatinization properties, surface morphology, viscosity, and crystalline structure of the starch in wheat flour were determined. Damaged starch content, amylose ratio, and starch viscosity significantly increased after SS treatment. The onset temperature (To) and peak temperature (Tp) of wheat starch increased with the extending of treatment time, while an opposite variation trend was observed for (Tc − To). Additionally, the gelatinization enthalpy (ΔH) decreased after 3–5 min of SS treatment. Starch aggregation was observed in scanning electron microscopy (SEM) graphs. Compared to traditional heat treatment methods, SS treatment of wheat grains may be preferable for modifying the starch properties of soft wheat since much time and energy could be saved.Practical ApplicationThe physicochemical properties and structure of soft wheat starch significantly affect the quality of cakes made with soft wheat flour. After SS treatment of wheat kernels, the amylose ratio and damaged starch content in wheat starch significantly increased. Moreover, gelatinization properties and starch viscosity of wheat starch were also significantly affected. The changes in physicochemical properties were mainly due to the changes in the structure of starch granules and starch molecules. The above results in the physicochemical properties and structure of starch led to the increase in the viscosity and gas retention capacity of cake batter, which might be the reason why the specific volumes and texture of cakes could be improved after SS treatment of wheat. This research verified SS treatment may be preferable for improving cake quality compared to traditional heat treatment methods, which promotes the application of SS in wheat process engineering.