Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum

2014 ◽  
Vol 50 (2) ◽  
pp. 532-540 ◽  
Author(s):  
Busarawan Chaiya ◽  
Rungnaphar Pongsawatmanit ◽  
Witoon Prinyawiwatkul
Keyword(s):  
Wheat Flour ◽  
Xanthan Gum ◽  
Tapioca Starch ◽  
Sponge Cake

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

2021 ◽  
Vol 140 ◽  
pp. 110007
Author(s):  
Sarah C. Pycarelle ◽  
Geertrui M. Bosmans ◽  
Bram Pareyt ◽  
Kristof Brijs ◽  
Jan A. Delcour
Keyword(s):  
Wheat Flour ◽  
Liquid Interface ◽  
Cake Batter ◽  
Interface Stability ◽  
Sponge Cake ◽  
Air Liquid Interface

RESEARCH OF THE POSSIBILITY OF COOKING GLUTEN-FREE COOKIES WITH THE USE OF HYDROCOLLOIDS

2021 ◽  
Author(s):  
А.К. СТРЕЛКОВА ◽  
И.Б. КРАСИНА ◽  
К.Н. СТОРЧЕУС ◽  
Е.В. ФИЛИППОВА
Keyword(s):  
Wheat Flour ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Raw Materials ◽  
Sensory Properties ◽  
Gluten Free ◽  
Water Binding ◽  
Gum Tragacanth ◽  
Confectionery Products

Необходимость разработки безглютеновых продуктов обусловлена ростом численности людей страдающих целиакией, распространенность которой составляет 1 случай на 100–200 человек населения. Решение проблем, возникающих при производстве безглютеновых мучных кондитерских изделий, делает актуальным поиск новых видов сырья, не содержащего глютен и способного улучшать потребительские свойства изделий. В качестве источника безглютенового сырья была выбрана гречневая мука (ГМ). Получено безглютеновое печенье из ГМ в сочетании с различными гидроколлоидами – камедями акации, трагаканта, гуаровой и ксантановой, которые по отдельности добавляли в образцы ГМ в количестве 1г/100 г, и исследовано его физико-химические и сенсорные свойства в сравнении с аналогичными свойствами печенья из пшеничной муки (ПМ). Установлено, что образцы ГМ с добавкой камедей имеют более высокое содержание влаги, а печенье, полученное из смеси ГМ с камедью по разработанной нами технологии, – большую толщину, массу и сниженную прочность при разрушении по сравнению с ГМ и печеньем, изготовленным из нее. При сенсорной оценке качества изделий, проведенной по девятибалльной гедонистической шкале, установлено, что самые высокие показатели качества имеет печенье из ПМ, самые низкие – печенье, приготовленное из ГМ. Внесение камедей улучшило сенсорные показатели изделий на основе ГМ. Лучшим признан образец печенья на основе ГМ с добавлением ксантановой камеди. Таким образом, использование гидроколлоидов улучшает водосвязывающую способность муки и сенсорные показатели изделия – цвет, аромат, вкус и дает возможность получить безглютеновое печенье достаточно высокого качества, сопоставимого с качеством печенья из пшеничной муки. The need to develop gluten-free products is due to the growing number of people suffering from celiac disease, the prevalence of which is 1 case per 100–200 people of the population. Solving the problems that arise in the production of gluten-free flour confectionery products makes it relevant to search for new types of raw materials that do not contain gluten and can improve the consumer properties of products. Buckwheat flour (BF) was chosen as a source of gluten-free raw materials. Gluten-free cookies from BF were obtained in combination with various hydrocolloids-acacia, tragacanth, guar and xanthan gums, which were separately added to BF samples in the amount of 1 g/100 g, and its physical and chemical and sensory properties were studied in comparison with similar properties of wheat flour cookies (WF). The purpose of this work is to obtain gluten-free cookies from BF in combination with various hydrocolloids – acacia gum, tragacanth, guar gum and xanthan gum, which were separately added to BF in the amount of 1 g/100 g, and to study its physical, chemical and sensory properties in comparison with similar properties of cookies from WF. It was found that the samples of BF with the addition of gums have higher moisture content, and the cookies obtained from a mixture of BF with gum according to the technology developed by us – a greater thickness, weight and reduced strength at destruction compared to BF and cookies made from it. In the sensory evaluation of the quality of products conducted on a nine-point hedonistic scale, it was found that the highest quality indicators are cookies made from WF, the lowest – cookies made from BF. The introduction of gums improved the sensory performance of BF-based products. A sample of BF-based cookies with the addition of xanthan gum was recognized as the best. Thus, the use of hydrocolloids improves the water-binding ability of flour and the sensory characteristics of the product – color, aroma, taste, and makes it possible to obtain gluten-free cookies of sufficiently high quality, comparable to the quality of cookies made from wheat flour.

scholarly journals Optimization Formulation of Semi-Finished Sponge Cake

2020 ◽  
Vol 50 (1) ◽  
pp. 44-51
Author(s):  
Ekaterina Marinina ◽  
Madina Sadygova ◽  
Tatiana Kirillova ◽  
Irina Kanevskaya
Keyword(s):  
Wheat Flour ◽  
Mass Fraction ◽  
Animal Feed ◽  
Desirability Function ◽  
Control Sample ◽  
Generalized Function ◽  
Sponge Cake ◽  
Rye Flour ◽  
Local Selection ◽  
Confectionery Products

Introduction. The research improved the formulation of semi-finished sponge cake by using the method of generalized desirability function. Traditional components were substituted with new advantageous rye varieties of local selection. The main advantage of the rye variety “Memory to Bambyshev” is that rye flour obtained from the whole grain of this variety has a lower trypsin inhibitor (1.7 mg/g) compared to flour from such varieties as “Saratov 6” (2.16 mg/g). Thus, the digestibility of the grain of this variety is higher by 0.26%. The rye can be used in baking to produce dietary breads, low-calorie bakery products with bran, and animal feed. Study objects and methods. Cakes and pastries make 34.5% of the total volume of flour confectionery products. The study developed a new semi-finished sponge-cake product, which can serve as the basis for cakes and pastries. However, flour confectionery products are oversaturated with carbohydrates and fats, which increases their calorie content. A set of experiments was performed to study the effect of reducing the amount of sugar in the formulation and replacing wheat flour with rye flour on the quality of semi-finished sponge-cake product. A basic formulation for sponge cake was used as control sample. The test semples varied in content of sugar and flour made from various types of rye. The technological additives included Ovalet emulsifier (1.5% to flour) and Duo baking powder (0.1% to flour). Emulsifier “OVALET SUPER” (Bakels, Sweden) is a pasty substance that consists of emulsifying agents, water, and stabilizers and acts as an improver, stabilizer, and structurizer designed for the production of semi-finished sponge cakes, rolls, muffins, and cookies. Duo baking powder is a special highly effective tool that does not contain tartaric acid. It can be used for the production of various varieties of bread and confectionery, e.g. biscuits, rolls, gingerbread, etc. The obtained dough was easy to process. The new formulation increased the volume and color of the product, as well as slowed down the process of hardening. Results and discussion. The highest value of the generalized function of desirability belonged to the sample where white wheat flour was subsituted with 30% of rye flour and the sample with 100% of rye flour with a 40% sugar reduction. According to the specific desirability indicators, the mass fraction of moisture, the mass fraction of total sugar, energy value, and foaming ability of the semifinished product were higher than those of the control sample. Conclusion. The developed formulation and technology can expand the range of functional products.

Effect of wheat flour characteristics on sponge cake quality

2012 ◽  
Vol 93 (3) ◽  
pp. 542-549 ◽  
Author(s):  
Malena Moiraghi ◽  
Esther de la Hera ◽  
Gabriela T Pérez ◽  
Manuel Gómez
Keyword(s):  
Wheat Flour ◽  
Sponge Cake ◽  
Cake Quality

Influence of Tapioca Starch on Thermal Properties of Wheat Flour-Based Batter and Quality of Fried Battered Chicken Wingsticks

2015 ◽  
Vol 11 (5) ◽  
pp. 641-650 ◽  
Author(s):  
Soraya Ketjarut ◽  
Rungnaphar Pongsawatmanit
Keyword(s):  
Differential Scanning Calorimetry ◽  
Thermal Properties ◽  
Wheat Flour ◽  
Oil Content ◽  
Peak Time ◽  
Oil Uptake ◽  
Scanning Calorimetry ◽  
Tapioca Starch ◽  
Flour Blend

Abstract The effect of tapioca starch (TS) on the pasting and thermal properties of wheat flour (WF)-based batter and on the quality of fried, battered chicken wingsticks was investigated. A dry mix (91.4% WF/TS flour blend (100/0, 75/25 and 50/50), 3.1% leavening agent and 5.5% salt) was mixed with water (1:1.3) for batter preparation. The peak viscosity of the diluted batters increased with increasing TS replacement whereas the peak time and viscosity after holding at 95°C for 4 min decreased. Substitution of TS in the WF-based batter decreased pickup but increased the onset and conclusion temperatures from differential scanning calorimetry. A lower oil content was observed in the pre-fried crusts containing TS which was expected from the gelatinization behaviour of the batters. The TS substitution enhanced both the lightness and crispness of the final fried crust and the liking scores of the fried, battered chicken wingsticks. The results suggest that TS substitution modified the gelatinization behaviour of the WF-based batters affecting the oil uptake and quality in the fried battered products.

Influence of Amylose Content on Cookie and Sponge Cake Quality and Solvent Retention Capacities in Wheat Flour

2009 ◽  
Vol 86 (3) ◽  
pp. 313-318 ◽  
Author(s):  
Zenta Nishio ◽  
Hanaki Oikawa ◽  
Takanobu Haneda ◽  
Masako Seki ◽  
Miwako Ito ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Amylose Content ◽  
Sponge Cake ◽  
Solvent Retention ◽  
Cake Quality

scholarly journals The Substitution Effect of Avocado Seed Flour on The Organoleptic Properties of Sponge Cake

2018 ◽  
Vol 2 (2) ◽  
pp. 31
Author(s):  
Sarah Megarani ◽  
Mia Srimiati
Keyword(s):  
Experimental Study ◽  
Wheat Flour ◽  
Substitution Rate ◽  
Substitution Effect ◽  
Sweet Taste ◽  
Organoleptic Properties ◽  
Yellow Colour ◽  
Sponge Cake ◽  
Seed Flour ◽  
Avocado Seed

<p><em>The aims of this study was<strong> </strong>t</em><em>o determine the substitution effect of avocado seed flour on the organoleptic properties of sponge cake. Method: This was experimental study where the substitution rate of wheat flour with avocado seeds was treated. There were 3 treatments, F1 (15% of avocado seed flour), F2 (25% of avocado seed flour), F3 (40% of avocado seed flour) and F0 (control). The substitution of avocado seed flour had a significant effect (P &lt;0.05) on the organoleptic properties. The F1 (15%) was the best formula with the highest acceptability compared to other formulas determined by hedonic test. The characteristics of the sponge cake were sweet taste, very fragrant aroma, very soft texture, and have a yellow colour. The product contained 44.77% (w/w) of carbohydrates, 17.97% (w/w) fat, 8.04% (w/w) protein, 28.02% (w/w) water, and 1.2% (w/w) ash.</em><em> </em><em>To get the best acceptability of the sponge cake, the maximum substitution of avocado seed flour in the sponge cake is 15%. </em></p>

scholarly journals POTENSI PATI TEMULAWAK SEBAGAI BAHAN PANGAN PENGGANTI TEPUNG TERIGU PADA KUE BOLU

2019 ◽  
Vol 3 (1) ◽  
pp. 60
Author(s):  
Ema Lestari ◽  
Fatimah Fatimah ◽  
Dwi Sandri ◽  
Retno Yuniarti
Keyword(s):  
Tropical Forest ◽  
Wheat Flour ◽  
Test Preparation ◽  
Processed Food ◽  
Food Ingredients ◽  
Sponge Cake ◽  
Organoleptic Test ◽  
White Flour ◽  
Yellowish White

Temulawak is one of tubers plant which grows in tropical forest areas and has good benefits for health. Temulawak also contained large enough starch, making has great potential as an additive in alternative products for processed food ingredients. Processing of temulawak starch flour is done to reduce the import of wheat flour to Indonesia. The purpose of this study are get starch of temulawak from tuber of temulawak plant, substituting wheat flour with temulawak starch flour for making sponge cake and knowing the panelist's favorite level of sponge cake made from temulawak starch flour. Sponge cake created with 3 treatments, 100% wheat flour as control, 50% temulawak starch with 50% wheat flour and 100% temulawak starch, then execute organoleptic test. Preparation of temulawak starch flour produces yellowish white flour. The organoleptic test showed that sponge cake with substitution of temulawak starch was 50% and 100% preferred over sponge cake without starch flour of temulawak. Based on this research, it was found that temulawak starch flour potency as commodity source of food substitute of wheat flour in making sponge cake because it can substitute wheat flour to 100%.

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