Influence of baking conditions on the quality attributes of sponge cake

Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 °C to 180 °C) on sponge cake quality. Both...

Descripción completa

Detalles Bibliográficos
Autores principales: Ureta, María Micaela, Olivera, Daniela Flavia, Salvadori, Viviana Olga
Formato: Articulo
Lenguaje:Inglés
Publicado: 2017
Materias:
Química
Sponge cake
Baking conditions
Quality
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/104776
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-104776
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Sponge cake
Baking conditions
Quality
spellingShingle Química
Sponge cake
Baking conditions
Quality
Ureta, María Micaela
Olivera, Daniela Flavia
Salvadori, Viviana Olga
Influence of baking conditions on the quality attributes of sponge cake
topic_facet Química
Sponge cake
Baking conditions
Quality
description Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 °C to 180 °C) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.
format Articulo
Articulo
author Ureta, María Micaela
Olivera, Daniela Flavia
Salvadori, Viviana Olga
author_facet Ureta, María Micaela
Olivera, Daniela Flavia
Salvadori, Viviana Olga
author_sort Ureta, María Micaela
title Influence of baking conditions on the quality attributes of sponge cake
title_short Influence of baking conditions on the quality attributes of sponge cake
title_full Influence of baking conditions on the quality attributes of sponge cake
title_fullStr Influence of baking conditions on the quality attributes of sponge cake
title_full_unstemmed Influence of baking conditions on the quality attributes of sponge cake
title_sort influence of baking conditions on the quality attributes of sponge cake
publishDate 2017
url http://sedici.unlp.edu.ar/handle/10915/104776
work_keys_str_mv AT uretamariamicaela influenceofbakingconditionsonthequalityattributesofspongecake
AT oliveradanielaflavia influenceofbakingconditionsonthequalityattributesofspongecake
AT salvadorivivianaolga influenceofbakingconditionsonthequalityattributesofspongecake
bdutipo_str Repositorios
_version_ 1764820442350092290

Ejemplares similares