Baking Formula Innovation to Eliminate Chlorine Treatment of Cake Flour

Chlorine treatment of soft wheat flour improves cake volume and produces a stiffer, more resilient crumb. Four pairs of chlorine‐treated and untreated flours were obtained. A selected portion of the area under the Rapid Visco Analyser hot pasting flour viscosity curve was used to determine how much starch could be used with a nonchlorine‐treated flour so that the area is equivalent to that produced by a chlorine‐treated cake flour with no added starch. Replacement of nonchlorine‐treated flour with up to 43% starch produced areas under the pasting curve that were equivalent to those produced by chlorine‐treated flours. Increased concentration of dried egg albumen plus added soya lecithin and xanthan gum were included in the formulation containing starch and nonchlorine treated flour to produce a new basic ingredient set. The basic ingredient set was evaluated for its influence on cake geometry, crumb structure, and crumb texture response to compression (hardness and spring‐back rate). High‐ratio white layer cakes using the new basic ingredient set produced similar or better cake quality characteristics than those produced using control chlorine‐treated flours. The same new basic ingredient set was used to produce pound cakes, cupcakes, and sheet cakes using nonchlorinated flours. The geometry and objective texture of those cakes also were equivalent to respective cakes produced with chlorine‐treated flour. The basic ingredient set does not require any special flour treatment.     

Application of RVA and Time‐Lapse Photography to Explore Effects of Extent of Chlorination,Milling Extraction Rate,and Particle‐Size Reduction of Flour on Cake‐Baking Functionality

Three factors (extent of chlorination, milling extraction rate, and particle‐size reduction) in cake‐baking functionality of Croplan 594W flour were explored using a Rapid Visco‐Analyser (RVA) and time‐lapse photography. The extent of chlorination and milling extraction rate showed dramatic effects, but postmilling to reduce flour particle size was a less significant factor. RVA results showed that starch pasting was accelerated, and both peak and set‐back viscosities were enhanced, with increasing extent of chlorination. These effects were exaggerated by the high sugar concentration relevant to cake baking, compared to the same effects in water. Cake baking with chlorinated flours, in a formulation with 50% sugar (%S) and 275 parts total solvent (TS), showed that, as the extent of chlorination increased, cake moisture content and edge height decreased. Cake center height and shape factor were curvilinear, with maxima near flour with pH 4.6. Dramatic collapse occurred for cakes baked with unchlorinated flour samples, due to delayed starch pasting, as documented by time‐lapse photography and comparison to the geometry of the final cooled cakes. Starch pasting and egg white setting occurred too early for the cakes baked with excessively chlorinated flour (pH ≤4.0), but too late for the cakes baked with unchlorinated or insufficiently chlorinated flours (pH ≥4.9), compared to the ideal starch pasting and egg white setting behavior with appropriately chlorinated flours (pH >4.0 and <4.9). Informal sensory texture evaluation showed that cake mouthfeel was related to both moisture content per se and the relationship between moisture content and cake relative humidity (%RH). Excessive flour chlorination resulted in unacceptably dry cake mouthfeel.     

Improvement of Sponge Cake Baking Test Procedure for Simple and Reliable Estimation of Soft White Wheat Quality

The sponge cake baking test is accepted and routinely used as a standard quality evaluation tool of soft white wheat for Asian markets, but its lengthy and laborious procedure makes it unsuitable for the routine evaluation of a large number of wheat breeding lines. We simplified the sponge cake baking procedure in the egg‐whipping step and improved its consistency by replacement of the hand mixing of cake batter with mechanical mixing, using a wire whisk or a BeaterBlade paddle. Egg whipping and mechanical batter mixing conditions were optimized by comparing foam density, sponge cake volume, and crumb grain to those obtained by the conventional procedure. Foam density, sponge cake volume, and crumb grain comparable to the conventional 100 g flour procedure were obtained with modifications, including extension of whipping time without heat input using a 5 L KitchenAid mixer, one‐time water addition at 3 min before the completion of egg whipping instead of twice, as in the conventional procedure, and cake batter mixing with a KitchenAid wire whisk or a BeaterBlade paddle. For baking a 50 g flour cake, egg foam of appropriate density was obtained with increased whipping speed and shortened egg‐whipping time (8 min). The modified sponge cake baking procedure yielded egg‐foam density, cake volume, and crumb grain similar to the conventional procedure and effectively differentiated soft wheat flours of different quality. Sponge cake volume of 14 soft white wheat flours ranged from 1,134 to 1,426 mL with the conventional procedure, from 1,113 to 1,333 mL with the modified procedure of batter mixing with a wire whisk, from 1,108 to 1,360 mL with the modified procedure of batter mixing with a BeaterBlade paddle, and from 577 to 719 mL with the modified method of 50 g of flour and batter mixing with a wire whisk. The modified methods with the BeaterBlade paddle and wire whisk exhibited significant correlation in cake volume with a conventional procedure (r = 0.931, P < 0.001 and r = 0.925, P < 0.001, respectively).     

Replacement of Shortening in Yellow Layer Cakes by Corn Dextrins

Shortening in a conventional yellow layer cake was replaced by maltodextrin (MD), amylodextrin (AD), octenyl succinylated amylodextrin (OSAD), or mixtures (MD+AD and MD+OSAD). The physical and sensory characteristics of the shortening‐free cakes were investigated. The specific gravity and viscosity of the cake batter, and the volume index of the baked cake were significantly reduced by MD, whereas the cake with added AD or OSAD showed a higher volume index than the control cake containing the shortening. An equivalent mixture of MD and AD, or MD and OSAD, however, produced cakes with a volume index and color defined as ΔE*(ab) that was similar to the control cake. Sensory evaluation revealed that the cakes containing AD or OSAD had significantly higher firmness than the control, but the cakes containing a mixture of MD and AD had firmness, springiness, and overall flavor scores similar to that of the control cake. According to instrumental texture profile analysis (TPA), MD addition, either alone or mixed with AD or OSAD, reduced firmness, whereas AD addition made the cake significantly firmer. When the shortening‐free cakes were stored for eight days at 4°C, TPA revealed greater changes in cake firmness and adhesiveness for MD alone. Cakes made from mixtures of dextrins (MD+AD and MD+OSAD) showed textural change with storage similar to that of the control cake, although the MD+AD cake remained softer than the control.     

Effect of Nutrim Oat Bran and Flaxseed on Rheological Properties of Cakes

Cake shortening contents were replaced with Nutrim oat bran (OB) and flaxseed powder, and the effects of these substitutions on the physical and rheological properties of cakes were investigated. Cakes with shortening replaced up to 40% by weight possessed a volume similar to that of the control cake produced with shortening. Replacement using Nutrim OB and flaxseed powder revealed significant color changes in both the cake crust and crumb. At high levels of substitution, the cake crust became lighter, while the crumb darkened. At >40% by weight substitution with either Nutrim OB or flaxseed, the cakes displayed increased hardness; however, cohesiveness and springiness increased gradually with increasing substitution. Increased substitution with Nutrim OB caused an increase in the measured shear viscosity and oscillatory storage and loss moduli of the cakes. Increased substitution with flaxseed caused decreases in these rheological parameters. Additional rheological experiments were performed to elucidate changes in the formulations during the baking process and indicated an increase in the elasticity of the baked batter with decreasing shortening.     

Significance of Starch Properties and Quantity on Sponge Cake Volume

We evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy, and waxy endosperm, as well as hard wheat, were tested for amylose content, pasting properties, and SC baking quality. Starches isolated from wheat flours of normal, single‐null partial waxy, double‐null partial waxy, and waxy endosperm were also tested for pasting properties and baked into SC. Double‐null partial waxy and waxy wheat flours produced SC with volume of 828–895 mL, whereas volume of SC baked from normal and single‐null partial waxy wheat flours ranged from 1,093 to 1,335 mL. The amylose content of soft white and club wheat flour was positively related to the volume of SC (r = 0.790, P < 0.001). Pasting temperature, peak viscosity, final viscosity, breakdown, and setback also showed significant relationships with SC volume. Normal and waxy starch blends having amylose contents of 25, 20, 15, and 10% produced SCs with volume of 1,570, 1,435, 1,385, and 1,185 mL, respectively. At least 70 g of starch or at least 75% starch in 100 g of starch–gluten blend in replacement of 100 g of wheat flour in the SC baking formula was needed to produce SC having the maximum volume potential. Starch properties including amylose content and pasting properties as well as proportion of starch evidently play significant roles in SC baking quality of wheat flour.     

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

Reduced amylose wheat (Triticum æstivum L.) produces better quality noodles and bread less prone to going stale, while little is known about the relationships between amylose content and the quality of soft wheat baking products such as sugar snap cookies (SSC) and Japanese sponge cakes (JSC). Near‐isogenic lines developed from wheat cultivar Norin 61, differing in their level of granule‐bound starch synthase (Wx protein) activity, were used to produce wheat grains and ultimately flours of different amylose contents. These were tested with regard to their effect on soft wheat baking quality and solvent retention capacities (SRC). Amylose content was strongly correlated to cookie diameter (r = 0.969, P < 0.001) and cake volume (r = 0.976, P < 0.001), indicating that the soft wheat baking quality associated with SSC diameter and JSC volume were improved by an incremental increases in amylose content. Among the four kinds of SRC tests (water, sodium carbonate, sucrose and lactic acid), the water SRC test showed the highest correlation with amylose content, SSC diameter, and JSC volume. When the regression analysis was conducted between the nonwaxy and partial waxy isogenic lines that are available in commercial markets, only water SRC was significantly correlated to amylose content (r = –0.982, P < 0.001) among of four SRC tests. This suggests that, unlike udon noodle quality, high‐amylose content is indispensable in improving soft wheat baking quality, a process requiring less water retention capacity.     

Effect of Shortening Replacement with Oatrim on the Physical and Rheological Properties of Cakes

Oatrim (oat β‐glucan amylodextrins) was evaluated as a fat substitute in a cake system. The physical and rheological properties of cakes containing shortening replaced with 20, 40, and 60% by weight of Oatrim were characterized. The increase in the specific gravity of the cakes and the decrease in the viscosity as more shortening was replaced with Oatrim were correlated with the change in the cake volume. The number of air bubbles present in the cake batters varied significantly; however, the size of the observed bubbles did not change. The cakes containing more Oatrim displayed a higher starch gelatinization temperature due to the amylodextrins in the Oatrim. The dynamic rheological properties of the cakes were investigated during baking and correlated with the differential scanning calorimetry results. The oscillatory shear storage moduli decreased upon initial heating, then increased due to starch gelatinization, and finally reached a plateau value that varied based on the sample composition. Moreover, increased replacement of shortening with Oatrim resulted in higher observed oscillatory shear storage moduli. The cakes prepared with up to 20% by weight of Oatrim did not evidence significant changes in softness (P < 0.01) and generally exhibited similar physical properties to the control cake.     

Rheological Characterization of a New Oat Hydrocolloid and Its Application in Cake Baking

A new oat hydrocolloid containing 20% β‐glucan, called C‐trim20, was obtained from oat bran concentrate through steam jet‐cooking and fractionations. The rheological characterization of the C‐trim20 was conducted using steady and dynamic shear measurements. The C‐trim20 suspension exhibited a shear‐thinning behavior that was more pronounced at high shear rates and high concentrations. Its dynamic viscoelastic moduli increased with increasing concentration while the frequency at which G′ and G″ crossover decreased. The C‐trim20 suspension at various concentrations followed the Cox‐Merz rule. C‐trim20 was also evaluated for potential use in baked products, specifically cakes. The baking performance of C‐trim20 was tested by incorporating it into cake formulations. The inclusion of this hydrocolloid gave increased elastic properties to cake batters and produced cakes containing 1 g of β‐glucan per serving with volume and textural properties similar to those of the control cake.     

Evaluation of Various Baking Methods for Polished Wheat Flours

Flour qualities of polished wheat flours of three fractions, C‐1 (100–90%), C‐5 (60–50%), and C‐8 (30–0%), obtained from hard‐type wheat grain were used for the evaluation of four kinds of baking methods: optimized straight (OSM), long fermentation (LFM), sponge‐dough (SDM) and no‐time (NTM) methods. The dough stability of C‐5 in farinograph mixing was excellent and the maturity of polished flour doughs during storage in extensigraph was more improved than those of the commercial wheat flour (CW). There were no significant differences in the viscoelastic properties of CW dough after mixing, regardless of the baking method, while those of polished flour doughs were changed by the baking method; this tendency became clear after fermentation. The polished flours could make a better gluten structure in the dough samples after mixing or fermentation using LFM and SDM, as compared with other baking methods. Baking qualities such as specific volume and storage properties of breads from all polished flours made with SDM increased more than with other methods. In addition, viscoelastic properties of C‐5 and C‐8 doughs fermented by SDM were similar to those of CW, and the C‐5 breadcrumb showed softness similar to that of the CW. Also, SDM could make C‐5 bread with significantly higher elasticity and cohesiveness after storage for five days when compared with CW bread. Therefore, SDM with long fermentation, as compared with other baking methods, was considered suitable for use with polished flours to give better effects on dough properties during fermentation, resulting in more favorable bread qualities.     

基于扫描电镜图像分析的菜籽仁饼孔隙结构分形研究

以冷态压榨条件下菜籽仁饼为对象,研究油料饼孔隙结构,探讨油料饼孔隙结构的分形特性以及压榨压力对油料饼孔隙结构的影响.运用扫描电镜和Image-pro图像分析技术分别测试分析6种压榨压力下的菜籽仁饼孔隙的微观结构,采用小岛法对图片进行了孔隙截面边界和孔隙尺寸分布分形维数的测定,并采用回归分析方法建立了孔隙截面边界和孔隙尺寸分布分形维数与压榨压力的经验公式.结果表明,菜籽仁饼的孔隙结构存在明显的分形特征,分形维数越大,孔隙截面边界越不规则、孔隙尺寸分布越大;压榨压力越大,分形维数越大,压榨压力与分形维数满足明显的线性关系.     

Rapid Assessment and Prediction of Wheat and Gluten Baking Quality With the 2‐g Direct Drive Mixograph Using Multivariate Statistical Analysis

A computerized 2‐g direct drive mixograph was used to study the mixing characteristics of flours milled from a range of breadmaking cultivars obtained from five separate locations around the UK, providing 54 flour samples. Fifteen parameters were extracted from each mixograph trace using the Mixsmart software program and correlated with baking volume using partial least squares multiple regression statistical analysis to give a prediction of baking volume. Location had a considerable influence on the prediction of baking volume. Excellent predictions of baking volume were obtained from flours from individual locations (R² = 0.805–0.995), but predictions based on all cultivars without discriminating locations were poor. When mixograph and baking volume data for each cultivar were averaged over all five locations, a very high correlation was obtained (R² = 0.999). Preparation of flour samples using rapid, small‐scale milling procedures (Brabender Quadrumat Jr. mill and Perten 3100 hammer mill) did not have any adverse effect on prediction of baking volume. Mixograph parameters obtained from six commercial glutens of varying quality gave good correlations with test baking volumes, based on 6% gluten addition to a control flour.     

Effect of Isomaltooligosaccharide Syrup on Quality Characteristics of Sponge Cake

Sponge cakes were formulated using isomaltooligosaccharide (IMO) syrup as a sweetener to replace 0, 25, 50, 75, and 100% sucrose. The qualities of cakes were evaluated by physicochemical, microbiological, and sensory evaluation analyses. The viscosity in cake batter, cake volume, crumb Hunter a value, and IMO contents of baked cakes increased with increasing IMO syrup level, whereas the specific gravity in cake batter, crust L a b, and crumb L and b values, and hardness of baked cakes showed a reverse trend. The crust and crumb of cakes became darker and less yellow and had a better tender and less sweet texture as IMO syrup level increased and sucrose decreased. The degree of overall liking of cakes increased with increasing IMO syrup level. Total plate counts exceeded 10⁵ CFU/g for cakes stored at 25°C for three days and <10³ CFU/g for the samples stored at 5°C for seven days. The changes in the moisture content, water activity, L a b values, and IMO contents of samples did not differ during storage. Overall, sucrose in the formulation of sponge cakes could be partially or fully replaced with IMO syrup.     

End-Use Quality of Flour from Rhyzopertha dominica Infested Wheat

The objective of this study was to evaluate how Rhyzopertha dominica infestation of stored wheat grain affects the rheological and baking properties of bread made with the milled flour. Wheat samples were infested with R. dominica and stored for up to 180 days at room temperature. Every 45 days, samples of wheat were collected and evaluated for insect population and flour yield. Flour milled from these wheat samples was evaluated for color reflectance, pH, fat acidity, and rheological properties which were measured by a farinograph. Loaves of bread were baked using a straight-dough procedure. Volume, height, and weight of the loaves were evaluated. None of the analyses performed on the control wheat flours showed any changes during the storage period, and they were similar to the initial wheat. The insect population increased during storage of the wheat up to 90 days, and the flour yield decreased with the storage up to 180 days. Flours from insect-infested wheat absorbed more water than did flours from control wheat. Dough stability and dough development times of infested flours decreased. Bread volume showed a progressive decline throughout the storage experiment. In conclusion, flour from insect-infested wheat exhibited changes in rheological properties such as dough stability, dough development times, water absorption, and mixing stability; bread had an offensive odor; and volume and loaf characteristics were negatively affected.     

Comparative Effects of 1BL/1RS Translocation in Relation to Protein Composition and Milling and Baking Quality of Soft Red Winter Wheat

Forty grain samples, derived from six soft red winter wheat lines with 1BL/1RS and four genotypes without the translocation, grown in four diverse environments, were used to assess test weight, flour yield, protein content of grain and flour, rheological properties, and end-use characteristics in cakes and cookies. Wheat lines with 1BL/1RS had similar or higher mean test weights than lines without the translocation. Mean flour yields were similar for the two groups. Test weight was not predictive of flour yield. Mean values for grain moisture, grain protein, and rheological properties, as measured by farinograph for mixing time stability and mixing tolerance index, were similar for wheat lines with and without 1BL/1RS. In several cases, flour from lines with 1BL/1RS produced dough with greater mixing tolerance and cakes with higher volume and softer texture than did check lines without the translocation. However, the translocation in these soft red winter wheat lines resulted in higher farinograph water absorption by the flour and decreased cookie spread. The results of this study were novel in that end-use, specifically baking quality of soft wheat lines with 1BL/1RS, varied dramatically depending on whether cookies or cakes were evaluated. Therefore, use of single-product baking tests may lead to false conclusions regarding end-use quality of 1BL/1RS soft wheat. Direct comparison between a pair of sister lines with and without 1BL/1RS indicated that the translocation had adverse effects on quality as exemplified by lower flour yield, greater farinograph water absorption, and reduced cookie diameter. However, the 1BL/1RS line had greater mixing tolerance and similar cake volume and texture scores in comparison to its sister line. In summary, 1BL/1RS lines were identified in which quality characteristics exceeded those of control cultivars and commercial flours. Genetic background and environmental factors probably affected milling and baking quality to a greater extent than the translocation. Many of the negative quality attributes previously associated with 1BL/1RS are probably due to genetic background effects and, therefore, could be greatly diminished with improvement of the genetic background in which the translocation resides.     

Prediction of Specific Japanese Sponge Cake Volume Using Pasting Properties of Flour

In Japanese soft wheat (Triticum aestivum L.) breeding programs, protein content (PC), and specific surface area (SSA) of flour have been used as important factors for the baking quality of Japanese sponge cake. We proposed batter pasting viscosity (BPV) as a parameter to predict the baking quality of Japanese sponge cake. BPV was measured using a Rapid Visco‐Analyser (RVA) with a modified heating profile. Twenty soft wheat samples from the 2006‐07 season and 22 from the 2007‐08 season, including Japanese soft wheat cultivars, advanced breeders' lines, and Western White (WW) imported from the United States, were milled and evaluated for solvent retention capacity (SRC) values of four solvents, batter pasting properties, flour pasting properties, PC, SSA, and specific cake volume (SCV) to investigate their relationships. BPV was the most strongly correlated of the parameters to SCV (r = –0.90, P < 0.001). Stepwise multiple regression analysis selected BPV and minimum viscosity (MV) of flour pasting as significant independent variables to predict SCV (corrected R² = 0.848). The variability in BPV related to cake batter expansion was highly explained by PC and sucrose SRC (corrected R² = 0.854, P < 0.001). MV was correlated to SSA (r = 0.56, P < 0.001) and might be related to the prevention of sponge cake shrinkage during baking.     

Significance of Wheat Flour Particle Size on Sponge Cake Baking Quality

We evaluated the effect and magnitude of flour particle size on sponge cake (SC) baking quality. Two different sets of wheat flours, including flours of reduced particle size obtained by regrinding and flour fractions of different particle size separated by sieving, were tested for batter properties and SC baking quality. The proportion of small particles (<55 μm) of flour was increased by 11.6–26.9% by regrinding. Despite the increased sodium carbonate solvent retention capacity, which was probably a result of the increased starch damage and particle size reduction, reground flour exhibited little change in density and viscosity of flour‐water batter and produced SC of improved volume by 0.8–15.0%. The volume of SC baked from flour fractions of small (<55 μm), intermediate (55–88 μm), and large (>88 μm) particles of soft and club wheat was in the range of 1,353–1,450, 1,040–1,195, and 955–1,130 mL, respectively. Even with comparable or higher protein content, flour fractions of intermediate particle size produced larger volume of SC than flour fractions of large particle size. The flour fractions of small particle size in soft white and club wheat exhibited lower flour‐water batter density (102.6–105.9 g/100 mL) than did those of large and intermediate particle fractions (105.2–108.2 g/100 mL). The viscosity of flour‐water batter was lowest in flour fractions of small particle size, higher in intermediate particles, and highest in large particles. Flour particle size exerted a considerable influence on batter density and viscosity and subsequently on SC volume and crumb structure. Fine particle size of flour overpowered the negative effects of elevated starch damage, water absorption, and protein content in SC baking.     

Effect of Modified Oat Starch and Protein on Batter Properties and Quality of Cake

Starch and protein separated from oat were chemically modified using cross‐linking and acetylation protocols for starch, and deamidation and succinylation for protein isolate. Cross‐linking decreased swelling power of starch, whereas syneresis increased, but cross‐linking does not have a significant effect on gelatinization temperature. Acetylation increased swelling power, but gelatinization temperature and syneresis diminished. Deamidation and succinylation increased nitrogen solubility index, emulsion activity, foaming capacity, and water and oil binding capacity. Emulsion stability did not change with deamidation and it diminished with succinylation, while foaming stability decreased with both treatments. Acetylated starch and two types of modified proteins were substituted for 5, 10, 15, and 20% of oat flour to bake cake samples and then physical properties of the cakes were measured. Acetylated starch increased batter viscosity, cake volume, and whiteness of cake crust. Increased level of deamidated protein produced cakes with lower batter viscosity, higher volume, and darker color (increase in redness). Application of higher levels of succinylated protein led to higher batter viscosity and lightness, and lower cake volume. Therefore, substitution of deamidated protein and acetylated starch can improve cake properties.