Influence of baking conditions on the quality attributes of sponge cake

被引：11
作者：
Micaela Ureta, M. [1 ,2 ]
Olivera, Daniela F. [1 ,2 ]
Salvadori, Viviana O. [1 ,2 ,3 ]
机构：
[1] CCT CONICET La Plata, CIDCA, RA-1900 La Plata, Argentina
[2] UNLP, Fac Ciencias Exactas, La Plata, Argentina
[3] UNLP, Fac Ingn, DIQ, La Plata, Argentina
来源：
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2017年 / 23卷 / 02期
关键词：
Sponge cake; baking conditions; quality; MASS-TRANSFER; PART I; OVEN; MUFFINS; TEMPERATURE; MICROWAVE; KINETICS; BREAD; STEAM;
D O I：
10.1177/1082013216666618
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140? to 180?) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.
引用
收藏
页码：156 / 165
页数：10
相关论文
共 50 条
  • [11] An instrumented oven for the monitoring of thermal reactions during the baking of sponge cake
    Fehaili, Souad
    Courel, Mathilde
    Rega, Barbara
    Giampaoli, Pierre
    [J]. JOURNAL OF FOOD ENGINEERING, 2010, 101 (03) : 253 - 263
  • [12] Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models
    Zhang, Yu-Yu
    Song, Yi
    Hu, Xiao-Song
    Liao, Xiao-Jun
    Ni, Yuan-Ying
    Li, Quan-Hong
    [J]. FOOD RESEARCH INTERNATIONAL, 2012, 49 (01) : 439 - 445
  • [13] EFFECTS OF TEMPERATURE AND AIRFLOW ON VOLUME DEVELOPMENT DURING BAKING AND ITS INFLUENCE ON QUALITY OF CAKE
    Sani, Nurul Atiqah
    Taip, Farah Saleena
    Kamal, Siti Mazlina Mustapa
    Aziz, Norashikin Ab
    [J]. JOURNAL OF ENGINEERING SCIENCE AND TECHNOLOGY, 2014, 9 (03) : 303 - 313
  • [14] The physicochemical composition and sensory attributes of sponge cake fortification with date powder
    Alkehayez, Nora Mohammed
    Alshawi, Amal Hassan
    Aljobair, Moneera Othman
    [J]. FOOD SCIENCE AND TECHNOLOGY, 2022, 42
  • [15] Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread
    Le-bail, Alain
    Dessev, Tzvetelin
    Leray, Dominique
    Lucas, Tiphaine
    Mariani, Sylvia
    Mottollese, Giovanni
    Jury, Vanessa
    [J]. JOURNAL OF FOOD ENGINEERING, 2011, 105 (02) : 379 - 385
  • [16] Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread
    Debonne, Els
    Van Bockstaele, Filip
    Philips, Euge
    De Leyn, Ingrid
    Eeckhout, Mia
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 78 : 16 - 22
  • [17] Baking Gradients Cause Heterogeneity in Starch and Proteins in Pound Cake
    Wilderjans, E.
    Kerckhofs, G.
    Lagrain, B.
    Brijs, K.
    Wevers, M.
    Delcour, J. A.
    [J]. CEREAL CHEMISTRY, 2010, 87 (05) : 475 - 480
  • [18] Effect of wheat flour characteristics on sponge cake quality
    Moiraghi, Malena
    de la Hera, Esther
    Perez, Gabriela T.
    Gomez, Manuel
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2013, 93 (03) : 542 - 549
  • [19] Quality and antioxidant property of green tea sponge cake
    Lu, Tsong-Ming
    Lee, Ching-Ching
    Mau, Jeng-Leun
    Lin, Sheng-Dun
    [J]. FOOD CHEMISTRY, 2010, 119 (03) : 1090 - 1095
  • [20] EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY
    Raeva, Petya N.
    Baeva, Marianna R.
    Dimitrov, Dimitar R.
    [J]. SCIENTIFIC STUDY AND RESEARCH-CHEMISTRY AND CHEMICAL ENGINEERING BIOTECHNOLOGY FOOD INDUSTRY, 2024, 25 (03) : 277 - 286
12345