IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v31y2013i4id412-2012-cjfs.html
   My bibliography  Save this article

Funcionality of several cake ingredients: A comprehensive approach

Author

Listed:
  • Julia Rodríguez-García

    (Department of Food Technology, Research Group of Food Microstructure and Chemistry, Universitat Politècnica de València, Valencia, Spain)

  • Ana Puig

    (Department of Food Technology, Research Group of Food Microstructure and Chemistry, Universitat Politècnica de València, Valencia, Spain)

  • Ana Salvador

    (Department of Food Preservation and Quality, Institute of Agrochemistry and Food Technology (CSIC), Burjassot, Spain)

  • Isabel Hernando

    (Department of Food Technology, Research Group of Food Microstructure and Chemistry, Universitat Politècnica de València, Valencia, Spain)

Abstract

The roles of some cake ingredients - oil, a leavening agent, and inulin - in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role in the batter stability, due to its contribution to increasing batter viscosity and occluding air during mixing. The addition of the leavening agent was crucial to the final height and sponginess of the cakes. When inulin was used as a fat replacer, the absence of oil caused a decrease in the stability of the batter, where larger air bubbles were occluded. Inulin dispersed uniformly in the batter could create a competition for water with the flour components: gluten was not properly hydrated and some starch granules were not fully incorporated into the matrix. Thus, the development of a continuous network was disrupted and the cake was shorter and softer; it contained interconnected air cells in the crumb, and was easily crumbled. The structure studies were decisive to understand the physicochemical properties.

Suggested Citation

  • Julia Rodríguez-García & Ana Puig & Ana Salvador & Isabel Hernando, 2013. "Funcionality of several cake ingredients: A comprehensive approach," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(4), pages 355-360.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:412-2012-cjfs
    DOI: 10.17221/412/2012-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/412/2012-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/412/2012-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/412/2012-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:412-2012-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.