Sponge Cake Batter Research Articles

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

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

The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks.

(1) Background: Adding white vinegar to the batter of a sponge cake without biological fermentation requires the effects of acidification on the batter to be checked, in particular concerning batter-to-crumb transition. (2) Methods: µDSC analyses were carried out on three batters formulated from flour, colza oil, salt, carrot, and water with or without the addition of white vinegar. (3) Results: Wheat, chickpea, and quinoa starches had gelatinization temperatures (TGe) of 60.1, 72.4, and 70.5 °C at batter humidity and gelatinization enthalpies (ΔHGe) of 9.2, 15, and 9.1 J/gdry starch. Due to the effect of the salt and carrot, the corresponding wholemeal batter had TGe of 64.2, 74.1, and 72.4 °C and ΔHGe of 10.5, 15.3, and 10.9 J/gdry starch. Acidified batters at pH 4 saw their TGe decrease, and their enthalpies increase compared to the controls. The calorimetric study of model mixtures revealed three different evolutions of ΔHGe as a function of pH, explained by the isoelectric behavior of flours and/or the attack of starch by acetic acid. (4) Conclusions: These results could be useful for adapting the cooking step of the acid batter in order to produce alternative snacks.

Measurement of quercetin and 4‐Hydroxyisoleucine in cakes fortified with nettle and fenugreek seed and study of their physicochemical properties using mixture design approach

Quercetin and 4-hydroxyisoleucine, which have multiple functional properties, are the main compounds found in nettle and Fenugreek seed, respectively. Nettle leaf and fenugreek seed powder were added to sponge cake batter. The percentages of nettle and fenugreek seed in the cake were determined by the software Design-Expert (0–25, 25–0, 18.75–6.25, 6.25–18.75, 12.5–12.5). Some chemical and physical properties of the cakes were then determined. Fat, protein, and ash increased as fenugreek seed amount increased. Antioxidant activity increased in all samples compared to the control sample. The result of texture profile analysis showed that adding nettle and fenugreek seed to the cake increased the hardness and punching force of the samples; 12.5% nettle and 12.5% fenugreek seed had the lowest hardness and punching force and the highest springiness and cohesiveness. Color measurements indicated that a* and ΔE increased with increasing nettle, while b*, L* WI, H, and SI values increased as the amount of fenugreek seed increased. On sensory evaluation, the 12.5% nettle and 12.5% fenugreek seed sample was selected as the most acceptable sample. Based on the lowest level of hardness and punching force, 12.85% nettle and 12.15% fenugreek seed were determined as optimized points by the software Design-Expert. Daily consumption of 2–4 cakes, each one containing 2.5 g nettle leaf and 2.5 g fenugreek seed powder is recommended for its medicinal benefits and functional effects on blood sugar. The aim of this study was to use nettle and fenugreek seed in cakes in order to preserve the acceptable texture and use their medicinal properties. Hence, this product can be useful for human health and be introduced as a functional food. Novelty impact statement In present study a functional food developed that helps diabetic patients. The amount of active components provided in the sponge cake was enough that it can be used as a functional food.

Improvement of the quality characteristics of semi-finished sponge cakes by using apple pomace powder

This study aims to assess the effect of powdered apple pomace on the technological characteristics of batter, and on the physicochemical and sensory quality characteristics of sponge cake. Apple pomace powder (10%, 25%, and 50 %) was introduced into the sponge cake formulation, where it replaced an equivalent amount of wheat flour. Assessment of the viscous properties of the composite flour has shown that the peak viscosity ranged from 330.00 to 731.00 Brabender units (BU) and its value decreased with an increase in the mass fraction of apple pomace powder. The gelatinisation temperature for the mixtures ranged 60.50–61.7°C and slightly decreased after adding by-products of apple processing. It has been found that the specific gravity of sponge cake batter increases when pomace powder is used (from 0.72±0.02c to 0.78±0.03d), which is due to the increase in the dietary fibre. The findings have shown that the volume of the cake samples containing apple pomace was smaller than that of the control sample (245.00±6.22 cm3), and the cake with 50% of apple pomace powder had the smallest volume (215.00±7.32cm3). The highest porosity was observed in the control cake sample (66.34±1.72%), while in the cake with 25 % of apple pomace powder, this parameter was 65.15±1.07%. The water absorption capacity of the control (312.60±3.15%) is the lowest compared with that of the cakes with apple pomace powder. Adding apple pomace resulted in a more intense brownish colour of the cakes and in the pleasant fresh apple taste. The semi-finished sponge cakes with 25% and 50% of apple pomace were characterised by an attractive brown colour, small-sized, properly distributed pores in the crumb, and high sensory characteristics. It can be concluded that powdered apple pomace can be successfully used as a functional and nutritionally valuable substitute for wheat flour, without a significant deterioration in the technological quality of products.

Determining patterns in the formation of functional-technological properties of a fat-based semi-finished product in the technology of sponge cake products

This paper reports the development of a technology for a fat-based semi-finished product, which was used in the manufacturing of products made from butter sponge-cake batter. When combining high-oleic type oils, beeswax, and monoglyceride, the dense emulsion "oleogel" is formed, which can replace fatty products in flour products technology. The fat-based semi-finished product devised fully matches the technological functions of margarine. The expediency of using sunflower oil of high-oleic type (90.0 %) was established, as a base for the fat-based semi-finished product, as well as the rational percentage of organogelators (monoglyceride, 7 %, beeswax, 3 %), which would ensure the production of a fat-based semi-finished product for the target purpose. The feasibility of using a fat-based semi-finished product has been determined in order to solve two tasks: the introduction of a fat-based semi-finished product that contains high-oleic sunflower oil and has several functional benefits of a healthy diet. The fat-based semi-finished product devised could replace butter in the butter sponge cake technology. It was established that the use of the fat-based semi-finished product ensures the production of products from sweet dough, characterized by the highest values of specific volume and porosity. Applying the fat-based semi-finished product makes it possible to increase the yield of finished products (shrinkage decreases by 19.5 % compared to the control sample, to 18.4 %). The parameters for storing finished products from sweet dough containing the fat-based semi-finished product have been substantiated. It was determined that intensive fat release begins on day 7 of storage of finished products. After 10 days of storage, the experimental samples of sponge cakes release 2.0 times less fat than the control sample. The technology for making products from sweet dough using the fat-based semi-finished product has been developed.

Lipid oxidation during the beating of cake batter containing yellow pea (Pisum sativum L.) flour

The aim of this study was to understand the impact of ingredients and processes on reactivity during sponge cake batter making using yellow pea flour. Numerous volatiles were identified, mainly originating from the degradation of linoleic and linolenic acid catalyzed by 10- and 13-lipoxygenases. The extent of lipid oxidation depended on the beating process, owing to the effect on local ingredient distribution and the exposure time of lipoxygenase to its substrates. Although prolonged beating after the addition of either flour or oil did not favor volatile formation, the latter led to elevated quantities of hydroperoxides. This intensified oxidation was assigned to an improved homogeneity and reduced size of lipid droplets and air cells. A sequential increase in both mixing times significantly increased the amount of volatiles, which could be attributed to a larger reaction interface and longer contact time between reactive ingredients. These results highlight the importance of parameter controls to limiting the generation of volatiles with odor activity.

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.

Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter

The impact of free wheat flour lipids on air-liquid interface stability during sponge cake making was investigated. Therefore, the molecular population at the air-liquid interface in batters prepared with flour of which part of the lipids had been either relocated or removed prior to batter preparation was determined. Surface-active molecules were isolated from batter using a foam separation protocol. Diluted batter was whipped and the resulting foam was used as model system for the air-liquid interface in sponge cake batter. Relocating flour lipids prior to batter making enabled them to adsorb at the air-liquid interface in the foam. This limited the degree of protein adsorption at the air-liquid interface, but it did not impact the composition of the adsorbed protein population. Removing flour lipids prior to batter making resulted in foam containing relatively higher levels of lipids mainly originating from egg yolk. Prior removal of flour lipids impacted neither foam protein content nor foam protein composition. The resultant molecular population improved air-liquid interface stability in sponge cake batter. Thus, free wheat flour lipids and wheat flour lipids set free by solvent treatment decrease air-liquid interface stability in sponge cake batter mainly because they limit protein adsorption and, as such, interfere with the protein-dominated interface.

The role of exogenous lipids in starch and protein mediated sponge cake structure setting during baking

While it is well established that using exogenous lipids (ELs) such as monoacylglycerols and polyglycerolesters of fatty acids improves gas cell incorporation and stability in sponge cake batter (SCB) and allows producing sponge cakes (SCs) with very high volume, fine grained crumb and soft texture, their impact on starch gelatinization and protein polymerization remained unknown. Here, differential scanning calorimetry and size-exclusion high performance liquid chromatography were performed on SC(B) samples prepared with or without ELs. Starch gelatinization and protein denaturation and polymerization started at temperatures exceeding 67 °C and mostly occurred up to a temperature of 96 °C. During further isothermal treatment at 96 °C the rigidity of the cake matrix (for which temperature-controlled time domain 1H NMR T2 relaxation times are a predictor) further increased mainly because of protein polymerization. While the temperature range of starch crystal melting was not affected by the use of ELs, protein polymerized more intensively in an 88 to 94 °C temperature range when SCB contained ELs. The more intense protein polymerization and the high water binding capacity of ELs presumably made the cake matrix more rigid at that point in time. The present results allow concluding that ELs not only impact air-liquid interface stability but also cake structure setting. Hence, both aspects most likely contribute to the superior quality of SCs containing ELs.

Formulasi Campuran Bahan Pengemulsi untuk Bolu Sponge

To make a sponge cake, a mix of emulsifiers provides an improved aeration. The aim of this research was to formulate the mix of distilled monoglycerides (DMG) and polyglycerol esters (PGE), which had yellowish color, in a gel form for its application in sponge cake. The formula of the gel consists of primary and secondary food additives: 15.3% DMG, 6.5% PGE, 25.8% other emulsifiers and carrier including colorings (ponceau and tartrazine), 26.1% sorbitol, and 26.3% water. DMG and PGE had different colors from their expected standard color, white. The formula of DMG (15.3%) and PGE (6.5%) mix, comprising 21.8% of the formula above, was re-formulated by 100:0, 75:25, 50:50, 25:75, and 0:100 ratios of DMG to PGE. The physical characteristics of the formula consisting of color characteristic by chromameter, sensory score by R-Index method and gel spreadability were compared to the formula using standard materials of DMG and PGE. The formula was then applied for sponge cake. The specific gravity of sponge cake batter, height of sponge cake after baking, as well as sensory characteristics of crumb structure and crumb color of sponge cake were analyzed. The results of physical characterization of formula revealed that the use of 100% of PGE and the use of DMG up to 50% did not significantly differ from the standard formula. The combination of DMG and PGE formula did not affect batter specific gravity, cake height and crumb structure, but affected color of the crumb.

Stabilization of the air-liquid interface in sponge cake batter by surface-active proteins and lipids: A foaming protocol based approach

The presence of protein and lipid from wheat flour and eggs at the air-liquid interface (ALI) in sponge cake batter has been studied through a foaming protocol. Sponge cake batter was either prepared from flour, sugar, eggs and leavening agents only or from these ingredients and exogenous lipids (ELs, i.e. a combination of mono- and diacylglycerols and polyglycerol esters of fatty acids). The foaming protocol consisted of whipping diluted sponge cake batter into foam. The foam was considered to be a model for the ALI in sponge cake batter. Foam fractions were then isolated at multiple time points after whipping and chemically analyzed (i.e. lipid and proteins contents and their compositions). In absence of ELs, lipids were not enriched in the foam whereas proteins were. Under such conditions, proteins were more important for stabilizing the ALI than lipids. Size-exclusion high performance liquid chromatography profiles revealed that of all proteins in the system ovalbumin and wheat α- and γ-gliadins had the highest affinity for the ALI. Ovalbumin molecules unfolded and formed intermolecular disulfide bonds at the ALI. Furthermore, flour lipids had higher affinity for the ALI than egg lipids. When ELs were used, foam protein and lipid content and composition essentially remained constant over the experimental time period. In such case, they dominated the ALI and greatly contributed to its stability. Use of ELs decreased batter density and increased batter viscosity, cake volume and cake softness. Hence, it is clear that including ELs in the sponge cake recipe led to high batter and cake quality.

Influence of functional ingredients on starch gelatinization in sponge cake batter

The present study evaluated the thermal properties of sponge cake batters with different functional ingredients, and the effects of their adding on starch gelatinization. Samples of sponge cake batter: with wheat flour (control batter), with a reduced quantity of wheat flour and addition of functional ingredients (sponge cake batter with 50% einkorn wholemeal flour, sponge cake batter with 20% Jerusalem artichoke powder, sponge cake batter with 35% cocoa husk powder) were investigated. Using the method of differential scanning calorimetry (DSC) the starch gelatinization temperature intervals (°C) and energies of the different batters during baking were evaluated. Based on the experimental results, it could be concluded that the addition of functional ingredients in the cake batter retard the starch gelatinization. The gelatinization occurs at higher temperature and with higher energy consumption. The retarding effect of the functional ingredients is related to the water binding capacity and the presence of dietary fiber.

모링가 분말을 첨가한 스펀지케이크의 품질특성

The objective of this study was to evaluate the quality characteristics of moringa powder enrichment in sponge cake. The developed product can be a promising inclusion in the functional foods. Moringa powder was added to sponge cake batter (in the ratios of 0, 3, 6, 9, 12% of the total flour), calle...

Physicochemical and sensory characteristics of sponge cake made with olive leaf

Oleuropein is the main compound found in olive leaf which has multiple functional properties. Olive leaf powder was added to sponge cake batter (0, 2, 3, 4 g for 100 g flour), called the OLP0, OLP2, OLP3 and OLP4, respectively. Some chemical and physical properties of the cakes were then determined. The result of texture profile analysis showed that density, hardness, cutting force and punching force of the olive leaf cake was higher than those of the control sample. However, moisture content, cohesiveness and roundness index decreased. The results of roundness index determination showed that the number, surface area, major and minor diameter of the pores decreased with an increased level of olive leaf powder. Colour measurements revealed an increment in crust ∆E, crust H, crumb ∆E, and crumb H in the cake with increasing olive leaf powder level, compared to the control sample. In the case of crust a* and BI, crumb L*, a*, b*, SI, BI and WI reverse trend was observed. The results also indicated no significant difference between crust WI and SI of olive leaf added cakes and control sample. In sensory evaluation, OLP3 was selected as the most acceptable sample. OLP3 contained 0.013% oleuropein (3.299 mg oleuropein/25 g cake), and olive leaf powder was suggested for development of functional foods.

Adhesion and cleaning of foods with complex structure: Effect of oil content and fluoropolymer coating characteristics on the detachment of cake from baking surfaces

The effect of surface coating on the detachment of a complex microstructured food material, was investigated using an improved version of the millimanipulation device described by Ali et al. (2015 Food & Bioproducts Processing, Vol. 93, 256–268). The test material was baked sponge cake batter, which contains approximately 27 vol% bubbles in a ‘continuous’ phase of emulsified oil in a flour/syrup suspension. Detachment in the dry state was studied for aluminium, 304 stainless steel and seven different fluoropolymer coatings. The surfaces differed in surface energy and roughness. The shear force required to detach baked cake, the work done, and the mass of residue remaining on the surface were measured. Virtually all samples detached by cohesive or mixed failure, where adhesion to the surface was stronger than or comparable with cohesive interactions within the cake. The shear force was almost independent of surface composition, energy and roughness, but strongly related to the oil content of the cake. The mass of residue was found to be linearly dependent on the calculated work of adhesion of oil to the surface in an aqueous environment. The quantitative findings are consistent with confocal microscopy images of uncooked batter contacting polar and non-polar surfaces which show very different oil spreading behaviour at the batter-substrate interface. The ability of oil to replace water from a surface is shown to be a key factor determining adhesion of these materials.

EFFECTS OF XANTHAN GUM AND HPMC ON THE STRUCTURE OF SPONGE CAKES

The effect of xanthan gum and HPMC in foam stability of egg white protein is studied. Due to different functionality of xanthan gum (XG) and Hydroxypropylmethylcellulose (HPMC), there is significant change in foam stability of liquid egg white. Addition of xanthan gum enhanced the foam stability over the storage time compared to addition of HPMC. The viscoelastic properties of sponge cake batters are studied from 25˚C to 95˚C. The early onset temperature for starch gelatinization and denaturation of protein is related with the addition of xanthan gum and HPMC. The physical structure showed that xanthan gum and HPMC affected the structure of sponge cake differently. Xanthan-cake results in more dense structure compared to HPMC-cake.

Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour

The effect of substituting wheat flour by native corn starch on the rheological and thermal properties of sponge cake batter formulations, and on the texture and microstructural characteristics of sponge cake were evaluated. Thermal analysis showed that starch granules underwent only incipient swelling due to the limited availability of water in the batter matrix. Increasing replacement of wheat flour by native corn starch endowed increasing order to the batter matrix, but produced a decrease in the apparent viscosity, and a drop in the storage and loss moduli. Creep-recovery tests showed that the retardation time was only slightly affected by native corn starch content, indicating that a consolidated 3D network was formed by interaction of starch granules with other components of the batter formulations, with bonds restoration and fracture taking place at similar rates. The textural characteristics of the sponge cake decreased monotonously as the native corn starch content increased. In brief, the use of native corn starch enabled the modulation of the textural properties of wheat-based breads without sacrificing dough viscoelasticity.

돼지감자분말 첨가가 쌀 스펀지케이크의 품질 특성과 항산화능에 미치는 효과

Abstract This study was conducted to evaluate the quality characteristics and antioxidant activities of rice flour sponge cakescontaining 0, 20, 30, 40, and 50% Helianthus tuberosus powder (HTP). As HTP content of sponge cake increased, the pHof sponge cake batter significantly decreased, whereas specific gravity significantly increased (p<0.05). Meanwhile, volumeand symmetry indices of sponge cake were inversely proportional to HTP amount. Further, with higher HTP content insponge cake, L and b values of crumbs significantly decreased (p<0.05), whereas a value significantly increased (p<0.05).L, a, and b values of crust significantly increased with higher HTP content. For texture characteristics, hardness,cohesiveness, gumminess, and chewiness of sponge cake significantly increased (p<0.05),whereas cohesiveness did notsignificantly change. In the sensory evaluation test, rice sponge cake prepared with 10% HTP showed the highest sensoryscores in terms of color, flavor, taste, softness properties, and overall preference. The levels of total polyphenol compoundsand DPPH radical scavenging activities of rice sponge cakes significantly increased with higher HTP contents (p<0.05). Theresults of this study suggest that rice sponge cake containing 10% HTP is the most appropriate for quality characteristics andsensory evaluation. This study also provides a way to increase the quality, texture characteristics, and organoleptic propertie sof sponge cake while reducing HTP content to less than 10% in order to satisfy consumer tastes.Key Words: Helianthus tuberosus powder, rice flour sponge cake, quality characteristics, antioxidant activity

Quality Characteristics of Sponge Cake Added with Helianthus tuberosus Powder

This study was conducted to evaluate the quality characteristics of sponge cake consisting of 10%, 20%, 30%, 40% and 50% Helianthus tuberosus powder (HTP). With higher HTP contents in sponge cake, pH of sponge cake batter decreased significantly, whereas specific gravity was increased significantly (p<0.05). Meanwhile volume and symmetry indices of sponge cake were inversely proportional to HTP amounts. With higher HTP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b value (yellowness) of crumb in 40% and 50% HTP sponge cakes were significantly different from b value of crumb in 10%, 20% and 30% HTP sponge cakes. In 10∼40% HTP sponge cake, L value, a value and b value all decreased significantly with higher HTP content in sponge cake. However in 40% and 50% HTP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher HTP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. Sponge cake containing 10% HTP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% HTP is the most appropriate for quality characteristics. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to qualify consumer taste.

오미자 분말을 첨가한 스펀지케이크의 품질 특성

We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter ‘L,’, ‘a,’ and ‘b’ values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter ‘L’ and ‘b’ values of the crumbs were low in the cakes with Omija powder, while ‘a’ values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5～3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.