Quality Of Sponge Cake Research Articles

Modulation of textural properties in microwave treated gluten-free quinoa sponge cake by alkaline amino acids

Lysine (Lys) and Arginine (Arg) (0.6%) was added to the quinoa flour to improve the textural quality and physical properties of gluten-free sponge cake treated with different heating methods. The gluten-free sponge cake fortified Lys and Arg increased cell density and surface area fraction, compared to water bath (WB) treatment, with the microwave (MW) treatment further enhancing these effects. Furthermore, MW combined Lys treatment showed the best texture characteristics of sponge cake. The water distribution determined by 1H NMR presented that water molecules are bound by the protein network structure. FTIR spectrum proved MW combined with Lys promoted the transition from disordered structure to ordered structure of protein in quinoa sponge cake, which enhanced the expansion of protein molecules and the exposure of hydrophobic regions, thus promoting protein aggregation. SDS-PAGE revealed when alkaline amino acids were present, they can regulate the ordered aggregation of protein molecules under MW alternating electric field, leading to enhanced intermolecular interactions. Finally, microstructure evaluations by SEM demonstrated MW combined with alkaline amino acids formed a stable three-dimensional gel network structure, thus improving the quality of gluten-free quinoa sponge cake. Therefore, the study findings pointed to the feasibility of using MW to improve the physical and textual quality of quinoa gluten-free food.

The Effects of Adding Chlorella vulgaris on Sponge Cake Quality and Nutritional Value

The Effects of Adding Chlorella vulgaris on Sponge Cake Quality and Nutritional Value

EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY

The possibility of the use of mung bean (Vigna radiata L.) flour, which application is almost unknown in our confectionary, was presented in this article. This study aimed to evaluate the effects of mung bean flour on the quality of sucrose-sweetened sponge cake through its physical and sensory characteristics. Two types of sponge cakes made by a partial and full substitution of wheat flour with mung bean flour were proposed. The methods of descriptive sensory analysis were used for a comparative analysis of the new cakes and the control sucrose-sweetened sponge cake. The newly obtained baker’s goods were characterized with good quality characteristics in comparison with those of the cake without mung bean flour (the control cake-sample). Wheat flour could be replaced up to 100 % with mung bean flour for the preparation of sponge cakes without resulting in an unacceptable product in terms of its physical and sensory characteristics. Increasing mung bean flour up to 50 % had most significant effect on textural sensory characteristics. On the grounds of the received results, it can be expected a potential consumer interest in bakery sweet products enriched with vegetable functional ingredients.

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.

Organoleptic Test Analysis Of Pandan Cake Using A Gas Oven And Convection Oven

This research was motivated by the use of a gas oven which is more efficient compared to a convection oven. The aim of the research was to compare the quality of pandan sponge cake using a gas oven and a convection oven. This type of research is pure experiment using the Independent Sample T-test method. The research instrument was carried out by providing an organoleptic test format to the panelists. The data obtained was then tabulated in tabular form and a level test was carried out on each variable X1 and X2 to find out whether there was a quality comparison for these variables. The results of the research show that there is no significant influence on the quality of the shape, color, aroma, texture and taste of pandan cake. For the quality of the shape (round) it has an average value of X1 (3.15) and X2 (2.89), for color quality (brownish green for the outside) has an average of X1 (2.83) and X2 (3.01), for color (green inside) has an average of X1 (3.03) and ), then for the quality of aroma (fragrant pandan leaves) has an average of X1 (3.19) and X2 (3.31), while the average value for texture quality (soft) has an average of and X2 (2.84), and for taste quality (sweet) it has an average value of X1 (3.06) and 87) and X2 (3.07).

Predicting wheat flour quality for making Japanese sponge cake using flour pasting properties as measured by the Rapid Visco Analyzer

AbstractBackground and ObjectivesThe objective of this study was to evaluate a series of Rapid Visco Analyzer (RVA) methods for their ability to produce results that were predictive of Japanese sponge cake (JSC) quality. Two solvents (water and 50% [w/w] sucrose in water) and two temperature profiles [Standard 1 (STD 1) and an internal cake temperature profile] were selected to run across a diverse set of flour samples from two crop years that possessed variable bake performance. The results were analyzed for predictive outcomes for JSC prepared using a mechanical fold method.FindingsThe solvent retention capacity (SRC) results did not show any significant trends with JSC quality. The RVA results from both profiles using water as the solvent did not show a significant correlation with JSC quality while the 50% (w/w) sucrose solvent was significantly correlated (p ≤ .01). The STD 1 and internal cake temperature profile batter pasting viscosity (BPV) using the sucrose solvent showed significant (p ≤ .01) correlations with mechanical folded JSC volume (r = .97), firmness (r = −.88), and overall score (r = .85).ConclusionsThe RVA BPV results showed that a 50% sucrose solvent could more accurately be used to predict and screen for JSC quality outcomes. Both RVA profiles could be used with a sucrose solvent to predict JSC quality. JSC volume and overall score showed significant positive correlations with BPV while firmness had a significant negative correlation.Significance and NoveltyThis research identified two RVA profiles that when paired with a 50% (w/w) sucrose solvent could be used to screen for JSC quality using less flour and taking less time than a bake test. This test could potentially assist breeders and millers in quicky screening flours for efficient decision making. This is the first time an RVA temperature profile that mimics the internal rise in temperature for a JSC during baking has been used to predict JSC quality. In addition, the STD 1 profile using the 50% (w/w) sucrose solvent has not been previously used to predict JSC quality.

Effect of Temperature and Baking Time on the Quality of Sponge Cake

This study aims to analyze the effect of temperature and baking time (temperature 160ᴼ C and time 30 minutes, temperature 170ᴼ C and time 25 minutes, temperature 180ᴼ C and time 20 minutes) on the quality of sponge cake including the quality of volume, shape, color, aroma, texture. and taste. This type of research is a pure experiment using the Completely Randomized Design (CRD) method which has been carried out 3 treatments and 3 repetitions. The object of this research is sponge cake with a temperature and time difference of 160ᴼ C for 30 minutes, 170ᴼ C for 25 minutes and a temperature of 180ᴼ C for 20 minutes on the quality of sponge cake. The types and sources of data used were obtained directly from 5 expert panelists by filling out the organoleptic test format on the quality of the sponge cake. Data analysis used Analysis of Variance (ANOVA). If the analysis of variance shows Fcount > Ftable, Duncan's test will be performed. The results showed that the difference in temperature and time had no significant effect on the quality of volume, shape, color, aroma, texture and taste. Based on research conducted that H0 is accepted, Ha is rejected stating that there is no effect of temperature and baking time on the quality of sponge cake (temperature 160ᴼ C and time 30 minutes, temperature 170ᴼ C and time 25 minutes, temperature 180ᴼ C and time 20 minutes). So that the Advanced Test (Duncan) was not carried out.

Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties.

This study aimed to investigate and optimize the quality and sensory properties of baked products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold flowers produced via hydroponic methods using LED lights were used as a functional material in sponge cakes to increase lutein content. MP particles were divided into coarse (Dv50 = 315 μm), fine (Dv50 = 119 μm), and superfine MP (Dv50 = 10 μm) fractions and added to the sponge cake after being designated to control (sponge cake prepared without MP), coarse MPS (sponge cake prepared with coarse MP), fine MPS (sponge cake prepared with fine MP), and superfine MPS (sponge cake prepared with superfine MP) groups. The sizes and surface properties of superfine MP particles were more homogeneous and smoother than the other samples. As the particle size decreased, the specific volume increased, whereas baking loss, hardness, and chewiness of the sponge cake decreased. Superfine MP and superfine MPS had the highest lutein content. The flavor of marigold and the overall acceptability of sponge cake with superfine MP were 7.90 ± 0.97 and 7.55 ± 0.76, which represents the highest values among the samples. The results of this study have shown that jet milling can contribute to improvements in texture, lutein content, and sensory qualities for baked products with MP.

Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake.

Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour and sensory properties were evaluated. All samples containing whey protein concentrate could bear the nutrition claim ‘a source of protein’. The substitution of wheat flour with whey protein significantly influenced batter viscoelastic behaviour, lowered cake-specific volume, increased product hardness, chewiness, gumminess, and browning index and modified its sensory characteristics. The incorporation of sourdough in protein-enriched sponge cakes improved product-specific volume and appearance compared to a protein-containing sample without sourdough. Although sourdough addition has less of a deteriorating effect on sponge cake rheological and textural properties, when combined with whey protein, it led to a significant reduction in batter elasticity and an increase in product hardness. It was also shown that spontaneously fermented sourdough cannot act as the only leavening agent in sponge cake production. In general, the results of this study have shown that sourdough addition can contribute to improvement in protein-enriched sponge cake quality and that further investigations are necessary in terms of different sourdough and flour type incorporation to minimize the negative effects of protein addition.

Effect of Chia Seed as Egg Replacer on Quality, Nutritional Value, and Sensory Acceptability of Sponge Cake

This study aimed to make a cake by incorporating chia seed flour (CSF) at 0, 3, 5, and 7% with egg replacement at 0, 25, 50, and 100%, respectively. The addition of CSF increased the total proteins, fats, and mineral contents. However, cake volume, uniformity, and symmetry were lowered significantly ( p > 0.05 ) at an elevated level (5% and 7%) of CSF. Similarly, the cake depicted relatively higher textural hardness, springiness, cohesiveness, and chewiness upon addition of CSF. The higher substitution of CSF resulted in darker crust and crumb with lower sensory acceptability by the panelists, though the 3% CSF addition did not compromise the cake acceptance. Nonetheless, there were a significant rise in total phenolics and better antioxidant activity with CSF, measured as free radical scavenging activity. Most importantly, a massive rise in unsaturated fatty acids (ω-3, ω-6) and the simultaneous decline in total cholesterol were detected with increasing substitution of CSF.

Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes.

The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied. The effects of the gums were determined by assessing the pasting qualities of wheat flour slurry, dough properties, and the finished product. After 24 and 96 h of storage, investigations were conducted on the finished product. Micro-doughLab was used to assess dough mixing qualities, and a texture profile analysis (TPA) test was used to assess the texture. A hedonic sensory test of texture, scent, taste, color, and general approval was also conducted. The type of gum used had a significant impact on the physical properties of the bread and cake and their evolution through time. Reduced amylose retrogradation was demonstrated by the lower peak viscosity and substantially lower setback of wheat flour gels, which corresponded to lower gel hardness. Gums were superior at increasing the bread loaf volume, especially GZ, although gums had the opposite effect on cake volume. After both storage periods, the hardness of the bread and cake was much lower than that of the control. Except when 2% GC was used, adding GC and GZ gums to bread and cake invariably increased the overall acceptability of the product. In terms of shelf-life, GZ was able to retain all texture parameters, volume, and general acceptability close to the control after storage.

Association mapping of sponge cake volume in U.S. Pacific Northwest elite soft white wheat (Triticum aestivum L.)

Sponge cake quality is an essential end-use trait for U.S. Pacific Northwest (PNW) soft white (SW) wheat, primarily measured by the volume of a cake. The baking of each cake is relatively expensive, labor intensive, and requires a substantial amount of flour. As a result, sponge cake baking is conducted in later generations on a limited number of breeding lines. Insight into the genetic architecture of sponge cake volume would help provide an alternative to cake baking. Here we describe the analysis of 387 wheat genotypes spanning 27 crop years with a total of 685 environments for sponge cake volume. Genotyping by sequencing was used to generate molecular markers in wheat representing elite germplasm of the PNW. A genome wide association study was conducted to discover marker trait associations, while accounting for population structure and kinship. A total of six significant marker trait associations were identified on chromosomes 1AB, 2A, 3BD, 4A, and 6A. Collectively these marker trait associations explained 29.9% (ranging from 0.3 to 14.2%) of the sponge cake volume variation. Previous research detected associations with agronomic, grain, flour, milling and baking traits on each of these chromosomes, however, none for sponge cake volume. This study serves as a foundation experiment by providing insights into the genetic architecture of sponge cake volume in a historical dataset.

The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production

The article demonstrates the advisability of substituting high-grade wheat flour in the formulation of a sponge cake semi-finished mix with the mix of oat, corn and gram flour. An oat, corn and gram flour mix contains much more protein than wheat flour. This mix contains a significant amount of globulin, which suggests an evident foaming capacity of protein systems and is a positive factor in the technology of making sponge cakes. When substituting wheat flour with the suggested mix completely, the nutritional value of finished products improves. The share of dietary fiber increases significantly; the calorie content of products decreases. Absence of gluten makes this mix a strategically important raw material for gluten-free products. It is recommended to use this recipe, since with a complete substitution of wheat flour, there is an improvement in organoleptic, physicochemical indicators of the quality of sponge cake batter and finished products. The use of oat, corn and gram flour leads to an extension of the shelf life of sponge cake semi-finished products and helps to reduce the energy value and increase the vitamin and mineral ones of finished products. The introduction of the mix of flour into the sponge cake batter recipe does not worsen the quality of sponge cakes during storage. The developed formulation can be adapted to the technological process and equipment installed at existing confectionery enterprises and does not require additional costs.

КОМПЛЕКСНА ОЦІНКА ЯКОСТІ БІСКВІТІВ

The main feature of the quality of flour confectionery is the safety of raw materials, the absence of harmful substances, high nutritional value. The problem of assessing the quality and nutritional value of sponge cake is solved on the basis of comprehensive studies of chemical composition and properties using modern methods of analysis. The problem of determining the quality of sponge semi-finished products is devoted to the work of domestic and foreign scientists [2-5]. An analysis of recent research and publications has shown that many works havebeen devoted to quality determination, but a comprehensive quality indicator of sponge cake with flour "Zdorovya" and carob powder has not been studied.The aim of the article is to determine a comprehensive assessment of the quality of sponge cake with the addition of flour "Zdorovya" in the amount of 30% by weight of flour and complete replacement of cocoa powder with carob powder. The exponential dependence underlying the Harrington Desirability Scale was used to calculate the reference and defec-tive quality indicators. Accordingly, a hierarchical structure of the set of properties necessary for a reliable assessment of the quality of sponge cake products has been developed: organoleptic assessment (M1), nutritional value (M2) and rheological propertiesof sponge dough (M3). The obtained results show that the complex quality indicator of the test sample is positioned in the interval "very good" (0.80... 1.00), and the complex quality indicator of the control sample is in the interval "good" (0.63... 0.80). The prototype has a higher overall quality assessment than control. Thus, the quality index for the test sample is 0.80, which is 23% more than the control sample. Therefore, the developed sponge semi-finished product has better quality indicators compared to the control.

High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives.

Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many baked confectionery products. In turn, the growing awareness of the association between sugar overconsumption and the development of chronic diseases has prompted the urgent need to reduce the amount of refined sugar in foods. This study aimed to evaluate the effect of complete sucrose replacement with inulin-type fructans (ITFs), namely fructooligosaccharide (FOS), inulin (INU) or oligofructose-enriched inulin (SYN), with different degrees of polymerization on the technological parameters and sensory quality of gluten-free sponge cakes (GFSs). The use of ITFs as the sole sweetening ingredient resulted in the similar appearance of the experimental GFSs to that of the control sample. In addition, all GFSs containing ITFs had similar height, while their baking weight loss was significantly (p < 0.05) lower compared to the control products. The total sugar exchange for long-chain INU increased the crumb hardness, while the crumb of the GFS with FOS was as soft as of the control products. The sensory analysis showed that the GFS containing FOS obtained the highest scores for the overall quality assessment, similar to the sugar-containing control sponge cake. The results obtained prove that sucrose is not necessary to produce GFSs with appropriate technological parameters and a high sensory quality. Thus, it can be concluded that sucrose can be successfully replaced with ITF, especially with FOS, in this type of baked confectionery product.

Effects of Manufacturing Conditions on Physical Characteristics of Recombined Butter and Quality of Butter and Sponge Cakes

ABSTRACT This research investigated the effects of pasteurization and churning on physical characteristics of recombined butter (REB). The pasteurization time showed some effects on b*and viscosity of butter emulsion. The churning time had effects on physical properties (color, viscosity, emulsion stability; ES and melting point; MP) of butter. The butter churned for 40 min showed more viscosity (53.62 Pa.s), stronger structure (80.49% ES), and higher MP (5ºC), than the butter churned for 30 min. The REB crystalline showed needle-like crystals that consisted of pseudo-β andβ polymorphic forms. The specific volumes of butter and sponge cakes made form REB were not different. Meanwhile, the hardness of both cakes was significantly in the lower level than commercial butter cake (CB) (0.60–0.88 N). The sensory scores (appearance, softness, and overall liking) of cakes produced with REB were not different from CB. These results indicated that REB had a potential to be used as CB for cakes.

Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability

An effective strategy for controlling postprandial hyperglycemia and type 2 diabetes is by inhibiting the activity of α-amylase and α-glucosidase using natural inhibitors. In current study, the in vitro inhibitory potential of pomegranate peel extract (PPE) against α-amylase and α-glucosidase activity was investigated. The impact of PPE (0.5, 1, and 1.5 g/100 g) on starch digestibility, glycemic index (GI), the color, texture and sensory properties of sponge cakes was determined. The IC50 value for porcine α-amylase inhibition was 70.3 ± 1.98 μg/mL. The IC50 value for inhibition of α-glucosidase from rat intestines (6140 ± 85.1 μg/mL) was significantly higher than that from Saccharomyces cerevisiae (18.75 ± 1.12 μg/mL) (P < 0.05). In comparison to control cake, the addition of 1.5 g/100 g PPE to sponge cake decreased the digestible starch and GI by 43.5% and 44%, respectively. PPE affected color and texture of the cake significantly by decreasing the lightness (L*), redness (a*) and yellowness (b*) of the crust and increasing firmness (P < 0.05). The consumer acceptance study suggested that up to 1 g/100 g PPE supplementation gave an acceptable cake product. Taken together, PPE improves the quality of a functional low GI sponge cake.

쌀 품종이 스펀지케이크의 품질에 미치는 영향

This study aimed to compare the physicochemical properties of four rice varieties (‘Suwon 541’, ‘Suwon 542’, ‘Ilmi’, ‘Goami’) and their effect on the quality of sponge cake. The amylose contents in ‘Suwon 541’, ‘Suwon 542’, ‘Ilmi’, and ‘Goami’ were 19.69%, 18.15%, 18.62%, and 26.92%, respectively. The average particle size of ‘Suwon 542’ (21.87 μm) was significantly lower than that of the other varieties. The water absorption index (WAI) was highest for ‘Goami’ and the water solubility index (WSI) was highest for ‘Suwon 541’. The amylogram results indicated that initial pasting temperature was the highest for ‘Suwon 541’, where as the setback was the highest for ‘Goami’ and the lowest for ‘Ilmi’. ‘Suwon 541’ flour exhibited low volume and high cake hardness because of its high initial pasting temperature. Sponge cakes prepared with ‘Suwon 542’, which exhibited fine grain size and low WAI and WSI, had low hardness owing the low specific gravity of the batter and high cake volume. The low-setback ‘Ilmi’ flour was expected to have a retarding retrogradation effect on cakes. Sponge cakes prepared with ‘Goami’ flour possessed good characteristics although its high setback was expected to degrade the texture due to rapid retrogradation. The overall acceptability was the highest for ‘Suwon 542’ and ‘Ilmi’. Thus, ‘Suwon 542’ and ‘Ilmi’ were found to have a more positive effect on the quality of sponge cakes compared with the other varieties.

Quality characteristics and evaluation for sponge cakes made of rice flour

Indica rice, japonica rice, and glutinous rice flour were used as raw material to substitute 25%, 50%, 75%, and 100% (w/w) of low-gluten flour to make sponge cakes. The influence of the types and dosages of rice flour on the 12 quality indicators of sponge cakes made of rice flour was evaluated. Results showed that indica rice flour would increase the specific volume of the cakes, japonica rice flour would increase moisture and decrease the specific volume, while glutinous rice flour would decrease the specific volume, hardness and resilience, but enhance the adhesiveness. The cakes made of 75% glutinous rice flour had the highest sensory score at 7.78. A comprehensive model of principal composition analysis was developed and the first principal component factor had the highest correlation to the total sensory score of the cakes. The proposed model based on the principal component analysis was feasible and convenient in evaluating the cake quality. Practical applications This study provides a method for evaluating the edible quality of sponge cake made of rice fours based on the principal component analysis, having reference value to increasing the added value for (broken) rice via the transformation into bakery products like sponge cake. In addition, the establishment of quality evaluation models contributes to predict the acceptability of the cakes before they are made industrially.

Physicochemical Properties and Sensory Evaluation of Sponge Cake Supplemented with Hot Air and Freeze Dried Oyster Mushroom (&amp;lt;i&amp;gt;Pleurotus sajor-caju&amp;lt;/i&amp;gt;)

The study was aimed to enhance the nutritional quality of sponge cakes with oyster mushroom (Pleurotus sajor-caju). In this study, the physicochemical, functional, and sensory properties of cake supplemented with five different levels of mushroom powder (0 as control, 5%, 7%, 10%, and 12%) were evaluated. The results revealed that both hot air dried (HD) and freeze dried (FD) mushroom powder contained a higher amount of protein, fat, ash and fiber ontent compared with wheat flour used in cake, but the carbohydrate and moisture content showed the reverse trend. The study also found that increasing the level of fortification from 0% to 12% mushroom powder also increased the protein, fat, ash, and fiber content in the cake. FD mushroom powder significantly (p ≤ 0.05) recorded the highest protein (11.72% - 15.16%), fat (20.01% - 21.9%), ash (1.75% - 1.92%), and fiber (1.39% - 1.74%) with increasing the level of supplementation from 5% - 12%. In contrast, carbohydrate content of cake decreased from 34.13% - 31.15% with increasing the level of FD mushroom from 5% - 12%. Also, the volume and weight of the cake with FD mushroom were higher compared to HD and control sample. The results of sensory evaluation indicated that sponge cake with 10% FD oyster mushroom was rated the most acceptable after the control.