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.

3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature

In this study, the microstructural evolution of a non-reactive porous model food (sponge cake) during freezing was investigated. Sponge cake samples were frozen at two different rates: slow freezing (0.3 °C min−1) and fast freezing (17.2 °C min−1). Synchrotron X-ray microtomography (µ-CT) and cryo-scanning electron microscopy (Cryo-SEM) were used to visualize and analyze the microstructure features. The samples were scanned before and after freezing using a specific thermostated cell (CellStat) combined with the synchrotron beamline. Cryo-SEM and 3D µ-CT image visualization allowed a qualitative analysis of the ice formation and location in the porous structure. An image analysis method based on grey level was used to segment the three phases of the frozen samples: air, ice and starch. Volume fractions of each phase, ice local thickness and shape characterization were determined and discussed according to the freezing rates.

The Effect of Green Bean Flour Proportion (Vigna Radiate L.) on Acceptance, Water Content, and Fiber Content on Purple Sweet (Ipomea Batatas L. Poir) Sponge Cakes

Purple sweet potato is one type of sweet potato that is widely grown in Indonesia. Sweet potatoes are basically rich in carbohydrates, minerals, and vitamins, but poor in protein and fat. To enrich the nutritional content, especially the fiber content of sweet potatoes, can be added from beans, one of them is green beans. Observing the high nutritional and fiber content of purple sweet potatoes and green beans, it can be a new innovation and sponge cake products can be made as a high-fiber functional food. This study used an experimental method with a completely randomized design (CRD) using 3 treatments which were then tested for organoleptic acceptance, water content, and fiber content testing. The results showed that the proportion of addition of green bean flour (Vigna Radiata L) did not affect the acceptability or receptivity of color, aroma, taste, and texture. The results of the water content test of sponge cake products in the control treatment without the addition of green bean flour (0%) had an average water content of 42.66%, treatment 1 with the proportion of adding green bean flour (15%) had an average water content of 43 ,44%, and in treatment 2 with the addition proportion of green bean flour (30%) has an average moisture content of 36.99%. The results of the calculation of the fiber content of sponge cake products in the control treatment without the addition of green bean flour (0%) had a total of 1.62 grams, treatment 1 with the proportion of addition of green bean flour (15%) had an amount of 2.19 grams, and 2 with the proportion of addition of green bean flour (30%) has a total of 2.76 grams.

Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners

Changes in the rheological properties of dough, as well as the microstructural, mechanical, and sensory properties of sponge cakes, as a function of the substitution of sucrose in a formulation with maltitol, erythritol, and trehalose are described. Moreover, the relationship between the examined properties was investigated. The replacement of sucrose with maltitol or trehalose did not affect the consistency index, whereas erythritol caused a decrease in its value. X-ray tomography was used to obtain the 2D and 3D microstructures of sponge cakes. All studied sweeteners caused the sponge cakes to have a typical porous structure. Erythritol and maltitol resulted in about 50% of the pores being smaller than 0.019 mm2 and 50% of the pores being larger than 0.032 mm2. Trehalose resulted in a homogeneous microstructure, 98% of whose pores were similar in size (0.019 to 0.032 mm2). The sponge cakes with polyols had a higher structure index than did the trehalose and sucrose samples. There were also significant differences in color parameters (lightness and chromaticity). The crust of the sponge cake with sweeteners was lighter and had a less saturated color than the crust of the sponge cake with sucrose. The sponge cake with maltitol was the most similar to the sponge cake with sucrose, mainly due to the mechanical and sensory properties. Trehalose led to the samples having high adhesiveness, which may limit its application as a sucrose substitute in sponge cake. Sensory properties were strongly correlated to cohesiveness, adhesiveness, and springiness and did not correlate to the 2D and 3D microstructures. It was found that 100% replacement of sucrose allows for a porous structure to be obtained. These results confirm that it is not the structure, but most of all the flavor, that determines the sensory perception of the sponge cakes.

NILAI THIOBARBITURIC ACID (TBA) DAN ANGKA LEMPENG TOTAL (ALT) SPONGE CAKE BERAS MERAH, HITAM DAN PUTIH SELAMA PENYIMPANAN

Cake merupakan adonan panggang yang dibuat dengan penambahan tepung terigu, gula, telur dan lemak sebagai bahan utama. Namun semakin tingginya penggunaan tepung terigu berdampak pada meningkatnya permintaan gandum setiap tahunnya. Alternatif yang dilakukan adalah mengganti bahan baku pembuatan cake dari tepung terigu dengan bahan lain, salah satunya beras. Beras yang digunakan dalam penelitian ini adalah beras merah, hitam dan putih yang berasal dari Sumatera Barat. Penelitian bertujuan untuk mengetahui nilai Thiobarbituric Acid (TBA) dan Angka Lempeng Total (ALT) dari sponge cake varietas beras merah, hitam dan putih. Hasil penelitian menunjukkan bahwa sponge cake beras merah memiliki nilai TBA dan ALT terendah dibandingkan dengan sponge cake beras hitam dan beras putih. Nilai TBA sponge cake beras merah yang dihasilkan pada penyimpanan hari ke-7 pada suhu ruang yaitu 0,082 mg malonaldehid/g, ALT 5,0 × 106 koloni/g pada media NA dan 7,4 × 106 pada media PDA. Secara pengamatan deskriptif sponge cake yang dihasilkan masih dapat diterima hingga penyimpanan selama 3-4 hari.

RHEOLOGICAL PROPERTIES OF BISCUITS DOUGH WITH SPELT FLOUR

Background. The analysis of modern literature sources shows that the impro­vement of existing biscuit technologies is aimed primarily at the use of various non-traditional raw materials to regulate the nutritional value and increase the stability of sponge dough during production and baking.Thus, the production of biscuits from spelt flour is one of the most promising areas of its use, as it meets the technological properties of this type of product. The aim of the work is to study the rheological properties of sponge dough from a mixture of premium wheat flour and spelt flour. Materials and methods.The object of the study is the dough for the main biscuit and with the replacement of 10, 20, 30, 40, 50 % of high-grade wheat flour (HGWF) with spelt flour (SF). The study was performed on a rotary viscometer Reotest-2 on a system of cylin­ders S, S3 at a temperature of 20 °C. Shear stress and viscosity are calculated by formulas for the corresponding values of shear rate. The whipping of the sponge dough was defined as the ratioof thevolume of the egg-sugar mixture after beating to the volume of the mixture after adding the flour mixture and stirring for 15 с(%). The stability of the sponge dough (SSD) with the addition of flour mixtures was determined as the ratio of the height of the foam after aging for 15· 60 сat a temperature of 18–20 °C to the total height of the foam column of the sample, expressed as a percentage. Results. The study found a general trend to reduce the viscosity of sponge dough for test specimens depending on the shear rate relative to control. Thus, for the studied shear deformations from 0.167 c-1 to 24.3 c-1, the viscosity of the sponge dough of the control sample decreases from 55.50to 3.26 Pa ∙ с. Replacing wheat flour with spelt flour in the amount of 10 to 50 % helps to reduce the viscosity of sponge dough from 55.50 to 1.55 Pa ∙ с. When studying the dependence of the effective viscosity of the dough for the main biscuit on the content of SF at a fixed shear rate of 24.3 c-1, two areas were identified –in the range of 0–30 and 30–50 % replacement of wheat flour for SF, for which there is a different intensity of viscosity reduction: by 38.3 and 2.4%, respectively. The increase in the stability of sponge cake dough by 3.6–43.6% in the studied samples with respect to control was due to the addition of spelt flour. Conclusion. The use of spelt flour in the composition of the main sponge cake helps to reduce the viscosity, but increases the whipping and stability of the biscuit dough, which is positive for the subsequent molding and baking.