Layer Cakes Research Articles

Influence of protein source on the characteristics of gluten-free layer cakes

The aim of this study was to examine the effect of four commercial proteins (pea, rice, egg white and whey) on the characteristics of gluten-free layer cakes. Rice flour was partially substituted with 15, 30 and 45% protein. Hydration properties, batter density and viscosity, cake characteristics (weight loss, specific volume, texture and colour) and consumer acceptability were analysed. In general, the addition of protein increased the viscosity of the batters, with higher protein contents exhibiting greater effects and with pea protein presenting the highest effect overall. The addition of egg white protein led to the hardest cakes (p < 0.05) and whey protein, which also increased the cake hardness (p < 0.05), gave rise to cakes with the highest specific volume. Both animal proteins increased the cake cohesiveness and springiness (p < 0.05). On the contrary, pea and rice protein hardly modified hardness, colour and specific volume of cakes overall, but reduced their cohesiveness (p < 0.05). Regarding sensory evaluation, all protein-enriched cakes presented lower acceptability with respect to control cake (p < 0.05), but this effect was more pronounced when rice and egg white protein were added due to their taste, odour and texture. Whey protein cakes were, among the enriched samples, the ones with the highest acceptability.

HUBUNGAN PRAKTIK PERSONAL HYGIENE PEDAGANG DENGAN KEBERADAAN BAKTERI ESCHERICHIA COLI DALAM JAJANAN KUE LAPIS DI PASAR KEMBANG KOTA SURABAYA

Pathogenic effect of Escherichia coli bacteria could be detrimental to health. The presence of the bacteria makes food unsafe to consumed. Personal hygiene practice of sellers can infl uence the presence of Escherichia coli on food. This cross-sectional study was aimed to analyze the relationship between personal hygiene practice of sellers with the presence of Escherichia coli bacteria on a traditional layer cake. The study involved 29 traditional layer cake sellers inPasar Kembang Surabaya. The data collection was done by using observation sheet and laboratory tests on samples of traditional layer cakes. Data was analyzed using chi-square statistical test. The results of this study showed the majority of sellers washed their hands before handling food (96.6%), fingernails were clean and short (86.2%) and didn’t smoke when handling food (82.8%). All sellers used clean clothes (100%), but talked when handling food (100%), did not wear an apron and tools when handling food (100%). Escherichia coli was found in 44.8% samples. This study showed there was no relationship between personal hygiene practices of sellers with the presence of Escherichia coli bacteria in traditional layer cakes (p &gt; 0.05) in Pasar Kembang.

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

The aim of this study was to evaluate the influence of incorporation of xanthan gum and flaxseed flour on physicochemical, antioxidant properties and qualities of gluten-free layer cake replaced rice flour up to 60%. The incorporation of flaxseed flour increased crude protein, crude fat, ash and α-linolenic acid (increase up to 14.67% of total fatty acid with the replacement of 60% rice flour). Replacement of rice flour with flaxseed flour can mitigate the rate of hardness increase in gluten-free layer cakes. Significantly higher total phenolics content (114% increase), 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) radical scavenging activity (124% increase) and reducing power (213% increase) was observed in the addition of flaxseed flour comparing to rice flour layer cake. 60% Flaxseed flour supplemented cake resulted in higher batter viscosity but lower crust and crumb white index, batter density, center height, volume index and symmetry index of gluten-free layer cake. Sensory evaluation showed rice flour gluten-free layer cake with 0.8% xanthan gum addition had higher aroma, texture, flavor and overall acceptability followed by 40% flaxseed flour replaced cake. Incorporation of 40% flaxseed flour results in better characteristics gluten-free layer cakes and it is feasible for gluten-free cake application.

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes.

About one-fifth of all bananas harvested become culls that are normally disposed of improperly. However, ripe banana pulp contains significant amounts of fibre and polyphenol compounds as well as a high content of simple sugars (61.06g/100g), making it suitable for sucrose replacement in bakery products. This work studied the feasibility of incorporating ripe banana flour (20 and 40% of replacement) in cake formulation. Physical, nutritional and sensory attributes of sponge and layer cakes were evaluated. The inclusion of ripe banana flour generally led to an increased batter consistency that hindered cake expansion, resulting in a slightly lower specific volume and higher hardness. This effect was minimised in layer cakes where differences in volume were only evident with the higher level of replacement. The lower volume and higher hardness contributed to the decline of the acceptability observed in the sensory test. Unlike physical attributes, the banana flour inclusion significantly improved the nutritional properties of the cakes, bringing about an enhancement in dietary fibre, polyphenols and antioxidant capacity (up to a three-fold improvement in antioxidant capacity performance). Therefore, results showed that sugar replacement by ripe banana flour enhanced the nutritional properties of cakes, but attention should be paid to its inclusion level.

In Defense of Levels: Layer Cakes and Guilt by Association

Despite the ubiquity of “levels of organization” in the scientific literature, a nascent “levels skepticism” now claims that the concept of levels is an inherently flawed, misleading, or otherwise inadequate notion for understanding how life scientists produce knowledge about the natural world. However, levels skeptics rely on the maligned “layer-cake” account of levels stemming from Oppenheim and Putnam’s defense of the unity of science for their critical commentary. Recourse to layer-cake levels is understandable, as it is arguably the default conception of levels in philosophy. However, relying on this conception of levels undermines the initial plausibility of general dismissals of the concept, because the problems skeptics identify within the “basic idea” of the concept “levels” are merely ones already widely acknowledged in this conception. I illustrate this “guilt by association” by looking at the embedded role of “levels” in articulating intertheoretical reductionism during the latter part of the 20th century. I conclude by suggesting a methodological framework focusing on local usage patterns as a promising means for future analysis of the levels concept.

Sucrose replacement in high ratio white layer cakes.

Several commercially available alternative sweeteners have potential in reducing the caloric content of baked products. Sugar alcohols and natural sweeteners have similar bulk as sucrose and can replace sucrose directly. High intensity sweeteners have high potency but light weight so bulking agents are often added. This study determined alternative sweeteners and combinations of alternative sweetener and a bulking agent that produced good quality white layer cakes. Cakes made with maltitol were acceptable but erythritol and fructose produced undesirable cakes. Maltodextrin and polydextrose were acceptable bulking agents, producing cakes that were similar to control cakes. The flavor of cakes sweetened with sucralose was acceptable but those with stevia had a disagreeable metallic aftertaste. Cakes made with sucralose plus maltodextrin were preferred over those containing sucralose plus polydextrose. Consumer acceptance of flavor, texture and overall liking of cakes containing maltitol was similar to sucrose and both were preferred over cakes containing maltodextrin plus sucralose. Replacing sucrose with maltitol in white layer cakes reduced the caloric content by 16% with no loss in quality. © 2016 Society of Chemical Industry.

Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes.

This article describes the effect of mechanically fractionated flours from green bananas on the nutritional, physical and sensory attributes of two types of cakes (sponge and layer). A plausible 30% replacement of banana flour in the formulation of layer cakes is demonstrated, finding only a small decline in the sensory perception. On the contrary, sponge cakes were noticeable worsened with the use of banana flours (lower specific volume, worse sensory attributes and higher hardness), which was minimized when using fine flour. Both layer and sponge cakes exhibited an enhancement of the resistant starch and dietary fiber content with the replacement of green banana flour (up to a fivefold improvement in RS performance). Moreover, sponge cakes yielded more polyphenols and antioxidant capacity with banana flours, especially with the coarse fraction. Therefore, results showed that a mechanical fractionation allowed a feasible nutritional enhancement of cakes with the use of banana flours.

Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes

In this study, soy flour of three particle sizes (<132, 132–156 and >156 μm) were used to substitute 15% and 30% of starch in layer and sponge cakes formulations. Batter microstructure, density and viscosity, and cake specific volume, texture and colour were evaluated. Results showed that soy flour incorporation in layer cakes decreased batter density as its particle size increased and also increased batter viscosity. However, batter prepared with intermediate flour particle size led to the lowest viscosity while the coarse fraction presented the highest viscosity. In sponge cakes, soy flour incorporation increased batter density. At 30%, the fraction with the larger particle size had the lower density. Batter viscosity was only affected in the case of 30% soy flour substitution, being significantly decreased with the use of the fine fraction. Enrichment of layer cakes did not affect their specific volumes but a flattened shape was obtained. Soy flour incorporation decreased layer cakes hardness. In contrast, its incorporation reduced the sponge cake specific volume as the addition percentage and the particle size increased. Soy flour incorporation prevented cakes from staling during storage.

The suitability of teff flour in bread, layer cakes, cookies and biscuits

A niche market in alternative foods has emerged in response to interest in a health conscientious diet. The purpose of this study was to evaluate the baking characteristics of teff to determine whether teff could produce satisfactory baked products. Cakes, cookies, biscuits and bread were made in triplicate from composites of wheat flour with 0, 10, 20, 30, 40 and 100% teff flour. Objective tests on size, shape, color and texture were used to evaluate the quality of the baked products. Increases in percent teff resulted in decreases in bread and cake volume (p > 0.05). The fracture strength of the cookies were not significantly different (p > 0.05) but spread was significantly greater for cookies made with 40% and 100% teff flour (p ≤ 0.05). There was also significant difference (p ≤ 0.05) in biscuit height and color among teff treatments. Overall, this study showed that teff flour is best suited for use in cookies and biscuits.

Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes

There is a growing interest in developing gluten-free bakery products in recent time. In cake making, gluten network formation is not essential, but hardly any information exists about the influence of the gluten-free flour characteristics affecting the final cake product. This study analyses the influence of two different rice cultivars (short and long) with different flour particle size in batter characteristics (specific volume, viscosity and internal structure) and in sponge and layer cake formulas (volume, shape, texture and colour). During starch gelatinization, the finest flours (median particle size finer than 100 μm) increased their viscosity and reached the peak viscosity (RVA) later than the coarsest flours. Moreover, the finest flours gave batters with lower specific volumes but with an air distribution in smaller and uniform bubbles in both formulas. These flours also produced higher volume and lower firmness in sponge cakes and greater symmetry index both in sponge and layer cakes. The rice type also influenced batter and cakes characteristics but in a lesser extent. The different results obtained depending on the rice flour particle size, type flour and cake formulation indicate the need to define them both in industrial specifications and in research studies.

Studies of the quality of cakes made with wheat-lentil composite flours

Legume flours, due to their amino acid balance and their demonstrated nutritional benefits, are ideal ingredients to improve the nutritional characteristics of bakery products. We have studied the inclusion of lentil flour on layer and sponge cakes, and its effect on the characteristics of the batter and of the final product. The addition of lentil flours reduced the density of layer-cake batter but increased the density of sponge-cake batter. This effect was greater with the smaller flour-particle size. Adding lentil flour to the formula reduced layer-cake volume, symmetry index, cohesiveness and springiness and increased hardness. In sponge cakes, no clear tendencies were observed in volume or symmetry index, but the total substitution of wheat flour by lentil flour gave rise to harder and less cohesive cakes. The use of lentil flour with a fine particle size increased cake volume but reduced hardness, particularly in sponge cakes.

Effect of different fibers on batter and gluten-free layer cake properties

The effect of different fibers, added individually or in combination, to improve the functional properties of gluten-free layer cakes was examined. Soluble (inulin and guar gum), and insoluble (oat fiber) fibers were used to replace up to 20% of rice flour in gluten-free layer cakes formulation. The incorporation of fibers increased the batter viscosity, with the exception of inulin. Fiber enriched gluten-free cakes containing blends of oat fiber–inulin resulted in improved specific volume. Significantly brighter crust and crumb was obtained in the presence of fibers, excepting the crumb of oat–guar gum containing cake. Fibers and its blends increased the crumb hardness; but the smallest effect was observed with the addition of oat, individually or combined with inulin. Enriched cakes increased significantly their dietary fiber content, which was connected to the nature of the fibers added. Fibers significantly affected the in vitro hydrolysis of starch fractions, being the most pronounced effect the decrease in the slowly digestible starch. Overall combination of oat fiber–inulin resulted in better gluten-free cakes.

Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes

Legumes have interesting nutritional properties and many organizations, such as the World Health Organization, encourage their inclusion in the diet; their incorporation into bakery products could be a good method for increasing consumption. The aim of this study was to examine the addition of different percentages of pin-milled pea flour or its air-classified protein and starch fractions to sponge and layer cakes. Specific volume, pH and viscosity were measured in batters and specific volume, shape and texture in cakes. Evaluation through sensory analysis in a consumer test was performed after exclusion of the poorest cakes. Pin-milled pea-flour and starch-fraction cakes had similar specific volumes and firmness to wheat-flour cakes with substitution of up to 50% of the wheat flour in sponge cakes and up to 25% in layer cakes. In contrast, protein produced a lower cake specific volume and increased firmness at lower substitution percentages. Sensory acceptability decreased with increasing substitution percentages, and this was more pronounced in layer cakes. In sponge cakes, evaluations were similar to controls after substitution of 25% of the wheat flour by starch concentrate.

Evaluation of different types of fats for use in high-ratio layer cakes

Shortening is a major ingredient used in high-ratio layer cakes. Plastic shortenings are the most commonly used by the U.S. baking industry. However, the high levels of trans- or saturated fats in some plastic shortenings cause health concerns. Compared to plastic shortenings, liquid shortenings could significantly reduce the dependence on high melting point fats and the emulsifiers they contain would enhance the shortening’s functionality. The objective of this research was to compare the influence of different types of fats on the texture and shelf-life of high-ratio layer cakes. Cakes were baked with soybean oil to evaluate the function of three emulsifiers [propylene glycol monostearate (PGMS), glycerol monostearate (GMS), and Lecithin] on layer cake quality, including volume, cake score, and firmness. An optimum emulsifier combination was chosen (PGMS 1.8, GMS 1.0, and Lecithin 0.8 in g/100g flour) for addition to the liquid oil. Four groups of layer cakes were baked using: plastic shortening, liquid shortening, liquid oil, or liquid oil plus emulsifier combinations. Cake performance and firming over-time were evaluated. The liquid shortening provided the best fresh cake characteristics and cake firmness performance. Liquid oil with a combination of added emulsifiers performed very similarly in terms of firmness to the liquid shortening. This indicated that emulsifiers played an important role on the improvement of cake firmness shelf-life.

Effect of batter freezing conditions and resting time on cake quality

The aim of the present study was to investigate the effects of batter freezing and conditions and resting time before baking on quality of two kinds of cakes (layer and sponge cakes), including freezing temperature (−18 °C, −26 °C), storage time at sub-zero temperatures (30 and 100 days), and resting time (60 and 120 min). Characteristics of the batter (pH, density, viscosity, and microstructure) and cakes (density, texture, and colour) were analysed. Freezing process increases batter density and viscosity, and consequently decreases cake volume and height, but increases hardness. Cakes from frozen batters have a darker and more yellow crumb and lighter-coloured crust than cakes from non-frozen batters. Freezing process has a greater effect on batter and cake quality characteristics than storage/freezing conditions or resting time. In layer cakes, freezing mainly affected volume and colour, whilst in sponge cakes, there was a more marked effect on texture. Differences between the two kinds of cake could be related to a distinct internal structure. Resting time mainly affected batter characteristics, although there were no apparent differences in the quality of the cakes obtained.

… til Rusin-Strutar och Tortebotnar: Översättningars nytta enligt förord till svenska översättningar av antik litteratur under 1700-talets första hälft

&lt;p&gt;For candy cones and layer cakes: The use of translations according to Swedish translators of classical literature from the first fifty years of the 18th century.&lt;/p&gt;&lt;p&gt;This is a study of prefaces and dedications to Swedish translations of Greek and Roman literature from the first fifty years of the eighteenth century. The introductory paratexts of this period are highly homogenous. Most cover the following five topoi: the importance of the chosen text is specified; the text and author are introduced; the usefulness of the translation is discussed; the principles of translation are touched upon; and, in conclusion, translators anticipate and try to deflect criticism of their work. Not only are the same topoi found in most translatory prefaces and dedications, but are moreover often filled with very similar arguments. The focus of this study is on the most central topos, that of the usefulness of the translation. As a rule, during this period translators tended toward utilitarian arguments to justify their translations. The use could be argued (1) to be the moral value of the text, (2) to help students to learn Latin and, to a lesser extent, Greek, (3) to make the subject-matter of the texts available to readers with no Greek or Latin, or (4) to further the development of the Swedish language and poetry. These utilitarian arguments are illustrated with quotations from the translatory paratexts and discussed with reference to contemporary debates.&lt;/p&gt;

Use of wheat, triticale and rye flours in layer cake production

AbstractIn this study, the capacity of obtaining high quality layer cakes from rye and triticale lines was analysed and compared to wheat lines. The samples were characterised considering grain hardness, flour composition and quality parameters as protein, pentosan, damaged starch, pasting viscosity and functional predictive test – solvent retention capacity test. Cakes were analysed in weight, symmetry, volume, volume index (VI) by measuring the height in different points of the cake, crust and crumb colour, crumb structure and texture. Wheat and triticale cakes showed similar characteristics. Rye cakes showed higher volume and lower weight than those with crumbs darker in colour, higher adhesiveness, springiness and resilience. The multiple regression analysis was used to develop an equation for cake volume index prediction. The best‐fit linear regression model was: VI = 14.75 – 0.14 × protein + 0.93 × water soluble pentosan – 0.27 × total pentosan. Despite the differences, high quality cakes can be elaborated with rye, triticale and soft wheat cultivars.

MODELING OF TEXTURE EVOLUTION OF CAKES DURING STORAGE

ABSTRACT The aim of this work is to model the variation of texture parameters in cakes during staling. The evolution was studied in layer cakes (cake A) and sponge cakes (cake B). The effect of storage temperature and the addition of fiber, xanthan gum (cake A) and emulsifier (cake B) were also studied. The best model to adjust the texture parameters variation during storage in both kinds of cakes was square root x (y = a + b * x1/2), except for firmness and springiness in cakes B. Firmness and springiness were adjusted the best to the linear model. In the model, y stood for the textural parameters and x for the time. a and b were related to the initial value of the studied parameter and with its change over time respectively. In both kinds of cakes, A and B, the firmness and gumminess increased, and the cohesiveness, springiness and resilience decreased, as the storage time increased. The increase in the storage temperature and the addition of fiber minimized the firmness changes in both kinds of cakes.PRACTICAL APPLICATIONSThis methodology simplifies the study of cake textural parameters during storage and the result interpretation. Moreover, the correlation analysis has demonstrated that the number of textural parameters of cakes to study can be reduced.

Adequacy of wholegrain non-wheat flours for layer cake elaboration

Flours (white and wholegrain flours) from wheat, rye, triticale, barley and tritordeum were used to elaborate layer cakes. The pasting properties (RVA) and the water-absorption (doughLab) of flours were analyzed. The batter characteristics (density, G′, G″, tan δ, consistency and flow index), and the cake characteristics (cake volume, crumb and crust colour and texture after 1 and 7 days) were studied. A sensorial evaluation of the cakes was also performed. Wholegrain flours showed higher pasting temperature and water-absorption, but lower peak time and viscosity than white flours. Its batters showed lower density and consistency and higher G′, G″, tan δ and n values. Wholegrain cakes showed lower specific volume, symmetry, colour characteristics, and staling rate but higher initial firmness. Considering the different cereals, barley showed the most different behaviour in flour, batter and cake characteristics. DoughLab analysis was very interesting to understand the adequacy of flours to cake elaboration, since significant correlations were found between water-absorption and specific volume, symmetry and firmness. Little differences in the consumer test were obtained between wheat and non-wheat cakes. Wholegrain non-wheat cakes could be a good alternative to white flour wheat cakes, due to their adequate technological properties and their nutritional advantages.

Effect of fibre size on the quality of fibre-enriched layer cakes

The effects of fibre type (wheat bran, oat bran, cellulose microcrystalline), size (50, 80, 250 μm) and percentage of substitution (0%, 12%, 24%, 36%) on batter and layer cake characteristics were determined. Batter density, and the rheological parameters ( G′ and G″) increased with fibre size, but the flow index decreased. Especially with 20% wheat bran, large-sized fibre gave the most firm, chewy and yellow cakes, while providing the most significant sensory differences with the control. Cakes with microcrystalline cellulose were the most similar to the control. All cakes obtained high sensory scores, indicating that they were not disagreeable for consumers. It is possible to obtain high quality cakes when adding up to 20% of fibre, but selection of an adequate fibre is necessary.