Specific Volume Of Cakes Research Articles

EFFECTS OF BAKING PARAMETERS ON THE WHITE LAYER CAKE QUALITY BY COMBINED USE OF CONVENTIONAL AND MICROWAVE OVENS

The effects of combined conventional and microwave oven baked white layer cake characteristics were studied. Two types of commercially milled wheat flour, white (A) and whole wheat (B), were used. The modified white layer cake making method was used for conducting the cake baking trials. The conventional baking times (8 or 11 min), microwave power (400 or 600 W) and microwave baking time (30, 40, or 50 s) were chosen as baking parameters. Conventional baking was applied to form the cake crust before baking with the microwave oven used to form the crumb of the cakes. The performance of combination baking was compared with the performance of conventional baking. The volume, bake loss, internal factors, and crust color of cakes were evaluated as quality characteristics. The bake losses of cakes using the combination of short oven times and low microwave power for selected microwave times were smaller than the bake losses of the control cakes for both flours. Long oven times and low microwave power increased the specific volume of cakes. Cakes baked from flours A and B exhibited similar internal properties. Oven time significantly affected the crust color of cakes made with flour A. The crust color of cakes made with flour B was similar to the crust color of control cakes. Using a combination of conventional and microwave baking produces cakes with qualities equivalent to the qualities of cakes produced with conventional baking.

Modelling filtration with superimposed sedimentation

Filtration at moderate rates is often superimposed by sedimentation. This work shows that classical cake filtration equations can be complemented by an additional sedimentation term to model cake filtration measurements with significant sedimentation. Algorithms are derived for zone as well as clarifying sedimentation. In contrast to the classical filtration theory not the absolute values but the differentials of cake height and filtrate volume are set into a proportional relation. The resulting set of equations can be solved numerically. If the porosity is expressed as a function of the cake height and the Carman–Kozeny relation is employed, the model may be extended to compressible cakes. Experiments with the system ‘lactose in ethanol’ justify the model. Experimental data can be fitted much better with the new model than with equations of the classical filtration theory alone. In contrast with other filtration models that include sedimentation, no additional parameters need to be introduced, and the physical meaning of constants such as cake resistance, specific cake volume and, settling velocity is maintained.

Effects of processing conditions on the physical and chemical properties of buckwheat grit cakes.

Buckwheat grit cakes were prepared with a rice cake machine using the following independent variables: tempering moisture contents (15, 17, and 19%, wb), heating temperatures (240, 246, 252, and 258 degrees C), and heating times (5, 6, 7, and 8 s). Higher moisture, higher heating temperature, or longer heating time produced cakes with a higher cake specific volume. Cakes became lighter in color at a lower heating temperature or a shorter heating time. The hardest cake was produced at 252 degrees C for 5 s at 19% moisture content. The percent weight loss after tumbling decreased with increasing heating times and heating temperatures. Increased heating time resulted in more expanded products. The average rutin content decreased as the heating temperature or heating time increased. These results suggest that processing conditions, including tempering moisture, heating temperature, and heating time, significantly influenced physical and chemical qualities of buckwheat grit cakes such as specific volume, hardness, integrity, color, internal structure, and rutin content.

Effects of Utilization of Modified Starches on the Cake Quality

This study investigated the effects of four different types of modified wheat and corn starches (pregelatinized, thinned with acid, cross-linked, dextrinized and intact form) on the cake quality. The starches were added to the cake formulations at levels of 0, 10, 20 and 30% based on flour. Addition of wheat starch gave a higher cake volume and specific cake volume than corn starch. Also, the modified starches gave increased penetration values and shelf life to the cakes by delaying the staling process. As a result, the addition of 10% pregelatinized starch had a positive effect on the quality of cakes.

Performance evaluation of shortenings based on palm oil and butterfat in yellow cake

AbstractShortenings based on palm oil (PO), combinations of PO and butter fat (BF) at a ratio of PO:BF = 3:2 and PO:BF = 2:3 and 100% BF were evaluated. In the case of PO shortening, 0.2% diacetyl flavour was added during processing. Baking tests indicated that combination of PO with BF produced higher specific batter volume and specific cake volume compared with PO shortening or 100% BF. The addition of BF to PO resulted in softer cake texture as indicated by instrumental measurement. Sensory evaluation indicated that cakes made with PO shortening with added diacetyl flavour (at 0.2%) resulted in significantly (p<0.05) higher scores in terms of grain size, softness and flavour compared to cakes made with 100% BF. However, there was no significant difference in the sensory scores of the cakes made with PO, PO:BF = 3:2 and PO:BF = 2:3 shortenings. Thus PO helped to improve performance of BF in production of yellow cake.

Rice Cake Production using Long‐grain and Medium‐grain Brown Rice

ABSTRACTPuffing of rice cakes using both long‐grain and medium‐grain brown rice was studied. The effects of tempering moisture, heating temperature, and heating time on various rice cake quality attributes were investigated. A greater specific cake volume was obtained at a lower tempering moisture, higher heating temperature, and longer heating time for long‐grain brown rice. For medium‐grain rice, a higher tempering moisture yielded a larger specific cake volume. The lightness of rice cakes correlated well with their expansion; the less expanded cake always had a lighter color. Medium‐grain brown rice also produced cakes that were much more fragile than those produced from long‐grain brown rice.

Evaluation of shortenings based on various palm oil products

AbstractSeveral formulations based on blends of hydrogenated palm oil (MP 41·5°C) and palm stearin (IV 44) with other liquid oils, on direct blends of palm stearin with other liquid oils, and on 100% inter‐esterified palm olein, were used as feedstocks in shortening production. The shortenings were stored at 20°C over a period of one month. Physicochemical characteristics, creaming properties and baking performance of the shortenings were evaluated and compared with the best shortening on the market. Slip melting point of the shortenings ranged from 41·5 to 46·4°C. Palm‐cottonseed oil shortenings had higher solid fat contents at all temperatures than palm‐soya bean or palm‐low erucic acid rapeseed oil shortenings. The shortenings were rich in C50, C52and C54 glycerides. Creaming power after 12 min of beating ranged from 1·55 to 1·77 cm3 g−1. Palm stearin‐cottonseed (3:2) oil shortening showed the best creaming performance. The specific volume of cakes ranged, for the experimental shortening, from 90% to 101% from the control, with low erucic acid‐palm blends showing the best performance. In applications for both aerated cream and cakes, inter‐esterified palm olein was excellent.

A new sensor, the “filtration probe,” for quantitative characterization of the penicillin fermentation. II. The monitor of mycelial growth

AbstractBiomass concentration during penicillin production can be estimated rapidly and with reasonable accuracy using the “filtration probe.” The basis for the measurement is the volume of the filter cake which, in contrast to the conventional “packed‐cell volume” measured by centrifugation, is only moderately affected by the morphology of the mycelia. The influence of the mycelial morphology on the specific filter cake volume [ υ (cm3 cake/g dry cells)] can additionally, to a large extent, be predicted from the (specific) filtration resistance of the broth. During the rapid (exponential) growth period, the specific cake volume is, however, more variable and typically exhibits a transient maximum value. The presence of such a maximum can be explained by a simple model for exponential growth of single mycelial particles. this model is based upon conventional kinetics for hyphae elongation and branching and applies well to experimental data (filtration behavior as well as microscopic studies) provided hyphae fragmentation is negligible (i.e., at high growth rates, μ ≅ μmax).