Cake Volume Research Articles

Investigation of cake production with the addition of lupin (Lupinus albus) flour

This study evaluated the effects of lupin flour incorporation on the physicochemical, textural, and sensory properties of cakes. The addition of lupin flour significantly increased the protein content, with values ranging from 6.13% to 17.5%, while also influencing color attributes, particularly in the crust, where L*, a*, and b* values increased. Although there was no significant difference in moisture and total fat content, the addition of lupin flour led to a decrease in cake volume and carbohydrate amounts. Textural analysis showed significant changes in springiness, cohesiveness, gumminess, and chewiness, indicating a decrease in elasticity and stickiness. Sensory analysis revealed improvements in taste and softness with increased lupin flour levels, without affecting appearance, odor, or chewiness. Overall, lupin flour enhances the nutritional profile of cakes, though considerations for volume and texture modifications are necessary for optimizing product acceptability.

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.

Optimizing the Process Parameters for Carrot Cake Development Using Response Surface Methodology

Carrots (Daucus carota L.) are rich in vitamins B1, B2, B6, β-carotene, and dietary fibers, having nutritional benefits such as, antioxidant, and anticancer properties. Carrot offers a valuable nutritional boost for enhancing bakery products. Incorporating carrot into cake preparation not only adds a unique flavor and moist texture but also boosts the nutritional value with additional vitamins and fiber. The research systematically examines the effects of varying process parameters such as carrot, sweetened condensed milk, and whey protein concentrate (WPC) on specific volume, springiness, and overall acceptability of carrot cake using Central Composite Design (CCD) of Response Surface Methodology (RSM). The optimal formulation for carrot cake consisted of 70.8 g of carrot, 200 g of sweetened condensed milk, and 4.2 g of WPC. This combination resulted in a high-quality carrot cake with a specific volume of 2.58 cm³/g, a springiness measurement of 1.049 mm, and an overall acceptability rating of 8.3. This approach not only enhances product quality but also supports waste reduction by valorizing carrot, aligning with sustainable food processing practices.

Investigation of the Dewatering Process with Geotextile Tubes by Sedimentation, One- and Two-Dimensional Filtration Test Methods

AbstractDewatering applications are carried out with geotextile tubes for the disposal or reuse of industrial wastes with high water content. Class F Seyitomer thermal power plant fly ash, an industrial waste, was selected in this study. Turbidity, sedimentation and filtration experiments were carried out using anionic and cationic polymers and polypropylene synthetic fiber to investigate the effect of polymers and fibers on the dewatering of fly ash. The use of polymers was determined to significantly accelerate filtration and soil sedimentation speed while leading to a slight increase in the volume of the filter cake. When effective polymer and dosage are used, slurry filtration time can be reduced up to one-eighth of the time and dewatering can be achieved much faster. The addition of synthetic fiber accelerated the sedimentation of the slurry and increased the filtration in the vertical direction, while it did not show a significant effect on the total filtration in two-dimensional filtration. In geotextile tube applications, although one-dimensional filtration experiments might give misleading results in terms of estimating the effectiveness of the polymers used in solid–liquid separation and dewatering times, the jar test, sedimentation and two-dimensional filtration experiments were determined to give compatible and more realistic results. In two-dimensional filtration experiments, approximately 75% of the filtration occurred in the radial direction and the dewatering time was approximately 21–55% of the time estimated by one-dimensional filtration experiment. Geotextile tube dewatering design can be made more predictable and cost-effective in the field by performing small-scale laboratory experiments with the two-dimensional filtration test system designed for this study and various dewatering applications.

Polyphenol improve the foaming properties of soybean isolate protein: Structural, physicochemical property changes and application in angel cake

With the increasing demand for food foaming, how to enhance the foaming properties of protein has gradually become the research focus. This work studied the effect of synephrine (SY) on foaming properties, structure properties, and physicochemical properties of soybean protein isolate (SPI). When the mass ratio of SY to SPI was 1:2, compared with SPI alone, the foam capacity and foam stability of the SY-SPI complex were significantly enhanced. Optical microscopy and confocal laser scanning microscope showed that the improvement in foaming performance was mainly due to the reduction of bubble size and uniform protein distribution. Circular dichroism spectrum and fluorescence spectra indicated that the hydrogen bond of SPI was destroyed and blue shifted with the addition of SY. What's more, the absolute value of Zeta potential, solubility, and hydrophobicity all increased, while the particle size decreased. As a result of molecular docking, surface hydrogen bonds, Van der Waals forces and hydrophobic interactions are the main driving forces. The addition of SY and SPI improved the specific volume and texture of angel cake. This study shows that SY has the potential to be developed into a new type of blowing agent.

Proximate, Physical and Sensory Characteristics of Enriched Cake Produced from Wheat and Tiger Nut Flour Blends

Consumers’ attention is shifting towards dietary fiber as more information about its health benefits is unfolding. In Nigeria, owing to the high level of dietary fibre and other inherent nutrients of tigernut, it has been identified as one of the underutilized crops which could be incorporated into cake production. In this study, the effect of substituting tigernut flour for wheat flour on the proximate, physical and sensory properties of cake quality were evaluated. The proximate composition increased with increasing levels of tigernut flour. Crude fibre increased from 1.04 to 2.25%, ashfrom 2.03 to 3.22, crude fat from 4.17 to 7.21 and protein from 10.02-14.53% resulting in a nutritious cake. The physical properties of the cake from the composite flour blends were affected significantly (P ≤0.05) by tigernut substitution. The hardness, cohesiveness, springiness, weight and volume of cakes decreased with increasing tigernut level substitution. Suitable composite cakes which could reduce the incidence of protein-energy malnutrition can be made with up to 20% tigernut flour substitution.

Seaweed soluble dietary fibre replacement modulates the metabolite release of cakes after in vitro digestion

Soluble dietary fibre (SDF) has gained growing interest because of its multiple functional and nutritional benefits. In the current study, the effect of SDF extracted from eucheuma seaweed on both the physicochemical properties and the released metabolites of yellow cakes was evaluated systematically. The results revealed that the addition of SDF induced increases in specific gravity, specific volume and water content of yellow cakes, and caused a decrease in weight loss and changes in texture and colour. In addition, sensory evaluation showed that up to 10 % substitution of flour with SDF was acceptable. In vitro digestion of cakes demonstrated that flour substitution with SDF at different levels (8 %–14 %) significantly reduced the release of glucose, ranging from 11.24 % to 29.12 %. In addition to the increased apparent viscosity of the cake digesta, the metabolite analysis based on nuclear magnetic resonance spectroscopy identified a total of 29 metabolites, including amino acids, fatty acids and sugars. Notably, the addition of SDF reduced the release of amino acids and fatty acids after digestion. These findings suggested that seaweed SDF was a potential substitute for some food components, which would provide functional benefits to the digestive characteristics.

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).

Integrated Filtration and Washing Modeling: Optimization of Impurity Rejection for Filtration and Washing of Active Pharmaceutical Ingredients.

A digital design tool that can transfer material property information between unit operations to predict the product attributes in integrated purification processes has been developed to facilitate end-to-end integrated pharmaceutical manufacturing. This work aims to combine filtration and washing operations frequently using active pharmaceutical ingredient (API) isolation. This is achieved by coupling predicted and experimental data produced during the upstream crystallization process. To reduce impurities in the isolated cake, a mechanistic model-based workflow was used to optimize an integrated filtration and washing process model. The Carman-Kozeny filtration model has been combined with a custom washing model that incorporates diffusion and axial dispersion mechanisms. The developed model and approach were applied to two systems, namely, mefenamic acid and paracetamol, which are representative compounds, and various crystallization and wash solvents and related impurities were used. The custom washing model provides a detailed evolution of species concentration during washing, simulating the washing curve with the three stages of the wash curve: constant rate, intermediate stage, and diffusion stage. A model validation approach was used to estimate cake properties (e.g., specific cake resistance, cake volume, cake composition after washing, and washing curve). A global systems analysis was conducted by using the calibrated model to explore the design space and aid in the setup of the optimization decision variables. Qualitative optimization was performed in order to reduce the concentration of impurities in the final cake after washing. The findings of this work were translated into a final model to simulate the optimal isolation conditions.

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.

Characterization of gluten-free cupcakes without sucrose based on defatted soybean flour and monk fruit.

This study aimed to produce and characterize a novel gluten-free cupcake for celiac and diabetes people. For this purpose, wheat flour and sugar in the cupcake formulation were fully replaced with soy flour and monk fruit. Also, samples containing wheat flour with sugar and monk fruit were prepared for comparison. The gluten-free cupcake without sucrose had a less specific volume and porosity index. To improve these properties, Cydonia oblonga (Cydonia Vulgaris) and Plantago ovata (Plantago genus) were used individually and in combination at concentrations of 1 and 2%. The cake containing no gum was made as a control as well. It was observed that addition of gums had positive effects on the specific volume, porosity index, and weight loss of cakes, but their incorporation increased their hardness. Based on the results, the fabrication of a novel and successful gluten-free cupcake replaced with soy flour, monk fruit, and gum is possible.

Improvement of nutritional properties of regular and gluten-free cakes with composite flour.

This study was carried out to develop regular and gluten-free cakes with the high nutritional and functional value from composite flours. Composite flour was prepared by blending of equal amounts of chestnut, lupine and pumpkin flour. Wheat flour (for regular cake) and corn starch: rice flour blend (for gluten-free cake) used in cake formulation were replaced with composite flour in ratios of 9, 18, 27 and 36%, respectively. Composite flour had a significant (p < 0.05) effect on all color parameters of the crust and crumb of regular and gluten-free cake samples. Cake weight and hardness values increased with the use of composite flour in regular and gluten-free cake samples, and higher weight and hardness values were determined in gluten-free cakes. High composite flour ratios (27-36%) resulted in the lowest cake volume in both cakes. The gluten-free cake had lower ash, protein, antioxidant activity and total phenolic content (TPC) compared to the regular cake. The composite flour usage increased the ash, protein, antioxidant activity, TPC, and mineral contents of both cake samples. When the nutritional, functional, technological and sensory properties of cakes were evaluated together, it was concluded that the use of 9% composite flour was the most appropriate ratio for both cake types.

The role of lipids in determining the gas cell structure of gluten-free steamed oat cake

The stabilization of gas cells is crucial to obtain cake or bread products with a homogeneous crumb and is mainly depends on the proteins, starches, and lipids. Oats, in particular, are known for their high lipid content compared to other grains. However, the specific contribution of oat lipids to the gas chamber structure in gluten-free steamed oat cake is still unclear. Hence, to elucidate the potential mechanism involved, this study aimed to investigate the steaming characteristics of oat dough, as well as the protein-starch network matrix (including protein aggregation and structural properties), and the air/water interfacial characteristics (including foaming and surface tension properties) of oat dough liquor subjected to different defatting treatments. Results showed that by moderately removing lipids from samples (particularly ROF-D3 with 2.91% lipid content), gas retention ability, cell area fraction, and specific volume of the steamed oat cake were enhanced, which were 93.30 mL/100 mL, 36.27%, and 2.72 mL/g, respectively. Weak protein aggregation and an ordered protein secondary structure corresponding to a more open and stable protein network structure were observed in the ROF-D3 sample caused by moderate lipid removal. In addition, moderate removal of lipids obviously increased the extraction yield of oat dough liquor, in which lipid was evidently the dominant component. Compared to the ROF-D1 sample, the enhanced quality of the ROF-D3 sample can be attributed to the strongest foam stability and the increased air-water interface surface tension.

Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain.

Many varieties of soft wheat in China cannot fully satisfy the requirements of making high-quality cakes due to their undesirable protein properties, which leads to shortages of high-quality soft wheat flour. Therefore, a modification of soft wheat protein is essential for improving the quality of soft wheat and thus improving cake quality. In order to modify the protein properties of soft wheat used for cake production, superheated steam (SS) was used to treat soft wheat grains at 165 °C and 190 °C for 1, 2, 3, 4, and 5 min, respectively, followed by the milling of wheat grains to obtain refined wheat flour. The properties of proteins and cakes were analyzed using refined wheat flour as materials. First, changes in the structures of wheat proteins were analyzed by determining the solubility, molecular weight distribution and secondary structure of proteins in wheat flour. Secondly, changes in the functional properties of proteins were analyzed by determining the foaming properties and emulsifying properties of proteins in wheat flour. Finally, the specific volume and texture of cakes with wheat flour milled from SS-treated wheat were analyzed. At the initial stage of SS treatment, some of the gliadin and glutenin aggregated, and the gluten macro-polymer (GMP) contents increased. This allowed a more stable gluten network to form during dough kneading, leading to an improvement in dough elasticity. In addition, a short time period (1-3 min) of SS treatment improved the emulsifying properties and foaming ability of wheat protein, which helped to improve the specific volume and texture of cakes. Increasing the SS temperature from 165 °C to 190 °C reduced the optimal treatment time needed to improve cake quality from 3 min to 1 min. SS treatment for longer time (>3 min) periods led to severe protein aggregation and a decrease in the foaming ability and emulsifying properties of protein, which led to a deterioration in the cake quality. Thus, SS treatment at 165 °C for 1-3 min and 190 °C for 1 min could be a suitable method of improving the physicochemical properties of soft wheat used to make cakes with high specific volumes and good texture.

Effect of Rice Bran Protein Isolate (RBPI) Addition on the Sponge Cake Qualitative and Bioactive Properties

The current study investigated the effect of rice bran protein isolate (RBPI), in the amounts of 0, 1, 2, and 3% of wheat flour, which are mentioned in abbreviate as C, RBPI1, RBPI2, and RBPI3, respectively, on qualitative and bioactive properties of sponge cake. The results indicated that RBPI contains 57.58% protein with high pepsin digestibility (87.95%). RBPI addition increased the consistency (Bostwick number) and specific gravity (SG) of the prepared batter samples from 7.62 cm and 1.08 for the control to 6.50 cm and 1.14 for RBPI3, respectively. The protein content of sponge cake increased significantly from 6.31% (C) to 6.95% (RBPI3), but the cake volume and baking loss decreased significantly ( p &lt; 0.05 ) with increasing the amount of RBPI. The crust color of the cake samples was changed ( L ∗ and b ∗ were decreased, and a ∗ was increased) by RBPI addition. The texture profile analysis (TPA) and sensory evaluation demonstrated that up to 2% of wheat flour can be replaced by RBPI without negatively affecting the characteristics of these. Total phenol content (TPC) and DPPH scavenging activity of RBPI2 were also improved. According to the results obtained from all the evaluations, the addition of RBPI to up to 2% of wheat flour is recommended to improve the qualitative and bioactive properties of the prepared functional sponge cake.

Analisis Strategi Pemasaran Dalam Meningkatkan Volume Penjualan Kue Home Industri Bay Tat Ricka Di Kota Bengkulu

This study aims to determine the analysis marketing strategy applied in increasing the sales volume of Bay Tat Ricka's home industry cakes in Bengkulu City. This type of research is a field research with a qualitative descriptive approach. Research informants are owners, employees and consumers of Bay Tat Ricka. The results show that the position of Bay Tat Ricka is in quadrant 1 with the coordinates of internal factors +0.49, and external factors +0.18 This means that Bay Tat Ricka is in a very favorable situation. Bay Tat Ricka has opportunities and strengths so he can take advantage of existing opportunities. The strategy that must be applied in this condition is to support an aggressive growth policy (Growth oriented strategy). The aggressive strategy that must be applied by Bay Tat Ricka Bengkulu City is the SO strategy, this strategy is a strategy made by utilizing all strengths to seize the opportunities that exist. The SO strategy that can be carried out by Bay Tat Ricka in Bengkulu City is to promote on social media, maintain taste so that consumers continue to subscribe, maintain product quality and maintain packaging in boxes with halal labeling.

INVESTIGATION OF THE FUNCTIONAL PROPERTIES OF WAXI WHEAT FLOUR

The results of the research on the functional properties of waxy wheat flour, obtained from the spring waxy wheat grain of the Biskvitna variety, adapted for agro-climatic conditions of the Kharkiv region, in comparison with white wheat flour, are presented. It is found that waxy wheat flour contains 16.8% less raw gluten than the reference sample, the gluten is 18.8% less elastic and 21.4% more stretchy, has a light gray color and can be attributed to the II group of quality. Waxy wheat flour has a 1.8 times higher water-holding capacity, its starch begins to gelatinize at a lower temperature, while the maximum viscosity of the waxy wheat flour starch paste is almost 1.6 times higher than that of the reference sample. It is established that falling number of waxy wheat flour is only 68 s that more than 5 times lower than that one of wheat flour. The model dough system prepared from the waxy wheat flour has a 6.9% better lifting power in comparison to the system prepared from the wheat flour. Baking tests for sponge cakes, biscuits, fruitcakes and muffins with the substitution 25.0 to 75.0% of white flour to waxy wheat flour was performed. With an increasing of the dosage of waxy wheat flour a tendency of the increasing of the dough stickiness in all samples tested was observed. The baked goods tested were distinguished by good quality indicators, although in fruitcakes and muffins with a dosage of waxy wheat flour of more than 50.0%, the formation of large gas cells unevenly distributed in the crumb was noticed. Addition of 25.0% of waxy wheat flour causes an increase of the specific volume and porosity of sponge cakes by 11.1 and 9.3% respectively. With a further increase in the dosage of waxy wheat flour, the specific volume and porosity of the samples tested are verging to the reference sample. All samples of fruitcakes and muffins were not differ significantly in terms of specific volume and porosity. According to the results of the research conducted, it is suggested to use waxy wheat flour, obtained from the grain of Biskvitna variety, for the production of sponge cakes and biscuits in an amount of up to 75.0%, for fruitcakes and muffins - in an amount of up to 25.0% instead of wheat flour.

The effects of accelerated storage on quality of cake prepared using hydrothermally infrared treated flours

This study aimed to determine some quality parameters, including moisture, weight loss, volume, color, and textural properties of cakes prepared using IR treated flours, and to investigate the effects of storage (30 days) on these parameters. Using IR treated flour resulted in a significant increase in moisture, hardness, gumminess, and chewiness values, while a significant decrease in weight loss and volume values in the cakes compared to the cake made of unprocessed flour (P < 0.05). On the other hand, weight loss, hardness, gumminess, and chewiness values increased, while volume and resilience values decreased in all cakes during the storage period due to moisture loss (P < 0.05). Consequently, hydrothermal IR treatment significantly affected the quality parameters and texture stability of cake due to the partial gelatinization of starch and denaturation of proteins. Thus, hydrothermal IR treatment can become an alternative method for the production of cake flour.

Effects of Lentil Flour on the Quality of Gluten-free Muffins

The purpose of this study was to develop a gluten-free muffin recipe containing lentil flour. The lentil flour was added at different levels (10, 20 and 30%) and various characteristics of muffin samples were investigated compared to two different controls with and without gluten. Quality characteristics of muffins were determined by analyzing proximate composition, batter properties (pH, density, and specific volume), physical properties (cooking loss, cake yield, color, texture, volume, symmetry and uniformity indices) and sensory properties. As a result of lentil flour addition, protein content of muffins increased by 1.6 times compared to gluten-free control samples. While pH and specific volume were decreased, density increased which led to decrease in air incorporation into batter and reduced final cake volume. Addition of lentil flour led to increase in yellowish color in crumb of muffins. Besides, values of browning index increased in both crumb and crust of muffins. Lentil flour addition modified textural properties of muffins in such a way that adhesiveness, cohesiveness and springiness decreased. Hardness decreased with lentil flour while increased by addition of rice flour and corn starch. Overall, all muffin samples were scored at acceptable level, and all samples had similar scores. In conclusion, results of physical, chemical and sensorial analyses indicated that formulating gluten-free muffins containing 30% lentil flour could be a valuable alternative for consumers who cannot tolerate gluten.

The Effect Of Potato Starch Substitution On The Quality Of Pukis Cake

This study aims to analyze the quality of the pukis cake with potato flour substitution as much as 20%, 40% and 60% which includes volume, shape, color, aroma, texture and taste. This research was conducted at the culinary arts workshop majoring in family welfare science in January 2022. This type of research was a pure experiment using the Completely Randomized Design (CRD) method which had 3 treatments and 3 repetitions. The object of this research is the pukis cake with potato flour substitution as much as 20%, 40% and 60% of the quality of the pukis cake. The types and sources of data used are primary data obtained directly from 5 expert panelists by filling out the organoleptic test format for the quality of the pukis cake. Data analysis used Analysis of Variance (ANOVA). If the analysis of variance shows Fcount &gt; Ftable, Duncan's test will be carried out. The results showed that the substitution of potato flour had no significant effect on the quality of shape, color, aroma and taste. Meanwhile, a significant effect was found on the quality of the swelled volume, soft texture and porous texture of the pukis cake. The results of the quality test of pukis cake with potato flour substitution were the best in the X1 treatment with 20% potato starch substitution.