Optimizing mixing during the sponge cake manufacturing process

Cereal Foods World

Volumn 59, Issue 6, 2014, Pages 287-292

  Rodríguez García, Julia ^a   Sahi, Sarabjit S ^b   Hernando, Isabel ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b CAMPDEN BRI   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

COST REDUCTION; HARDNESS;

BUBBLE EXPANSION; FOAM FORMATION; HIGH-SPEED MIXING; MANUFACTURING PROCESS; MULTI-STAGE METHODS; PRODUCTION TIME; RELATIVE DENSITY; VISCOSITY VALUE;

MIXING;

EID: 84916605291     PISSN: 01466283     EISSN: 25761056     Source Type: Journal    
DOI: 10.1094/CFW-59-6-0287     Document Type: Article

References (11)

1. Baixauli, R., Sanz, T., Salvador, A., and Fiszman, S. M. Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter. J. Cereal Sci. 47:3, 2008.
2. Bath, D. E., Shelke, K., and Hoseney, R. C. Fat replacers in highratio layer cakes. Cereal Foods World 37:7, 1992.
3. Bennion, E. B., and Bamford, G. S. T. Baking fats. In: The Technology of Cake Making. A. J. Bent, ed. Blackie Academic and Professional, London, 1997.
4. Cauvain, S. P., and Young, L. S. Interactions between formulation and process methodologies. Page 120 in: Baked Products: Science, Technology and Practice. S. P. Cauvain and L. S. Young, eds. Blackwell Publishing, Ames, IA, 2006.
5. Conforti, F. D. Fundamentals of cakes: Ingredients and production. Page 307 in: Handbook of Food Products Manufacturing. Y. H. Hui, ed. John Wiley & Sons, Hoboken, NJ, 2006.
6. Conforti, F. D. Cake manufacture. Page 393 in: Bakery Products: Science and Technology. Y. H. Hui, ed. Blackwell Publishing, Ames, IA, 2006.
7. Lai, H. M., and Lin, T. C. Bakery products: Science and technology. Page 3 in: Bakery Products: Science and Technology. Y. H. Hui, ed. Blackwell Publishing, Ames, IA, 2006.
8. Loewe, R. Role of ingredients in batter systems. Cereal Foods World 38:9, 1993.
9. Sahi, S. S., and Alava, J. M. Functionality of emulsifiers in sponge cake production. J. Sci. Food Agric. 83:14, 2003.
10. Sanz, T., Salvador, A., Baixauli, R., and Fiszman, S. M. Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response. Eur. Food Res. Technol. 229:2, 2009.
11. Sumnu, G., Sahin, S., and Sevimli, M. Microwave, infrared and infrared-microwave combination baking of cakes. J. Food Eng. 71:2, 2005.