publication . Article . 2014

A novel laboratory scale method for studying heat treatment of cake flour

Name: A novel laboratory scale method for studying heat treatment of cake flour
Keywords: Baking, Cake, Flour, Heat treatment, Rheology, Food Science

D.I. Wilson; A.K.S. Chesterton; P.A. Sadd; Geoff D. Moggridge;

Open Access English

Published: 25 Jul 2014

Publisher: Elsevier

Country: United Kingdom

Summary

Abstract

A lab-scale method for replicating the time–temperature history experienced by cake flours undergoing heat treatment was developed based on a packed bed configuration. The performance of heat-treated flours was compared with untreated and commercially heat-treated flour by test baking a high ratio cake formulation. Both cake volume and AACC shape measures were optimal after 15 min treatment at 130 °C, though their values varied between harvests. Separate oscillatory rheometry tests of cake batter at 80–100 °C exhibited similar behaviour to the baking tests. The gel strength parameter in the weak gel model, measured at 100 °C, was shown to correlate with flour qu...

doi: 10.1016/j.jfoodeng.2014.07.011

Subjects

free text keywords: Baking, Cake, Flour, Heat treatment, Rheology, Food Science, Gel strength, Rheometry, Laboratory scale, Packed bed, Materials science

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