Application of a lipase in cake manufacture

Autor: Sarabjit S. Sahi, Robin C. E. Guy
Rok vydání: 2006
Předmět:
Zdroj: Journal of the Science of Food and Agriculture. 86:1679-1687
ISSN: 1097-0010
0022-5142
DOI: 10.1002/jsfa.2540
Popis: The effects of the addition of a new form of lipase, reported to form polar monoacyl lipids in wheat flour doughs, were studied in high-ratio layer cake batters and the baked products. Measurement of surface phenomena of the air/water interface in the batter showed a slight lowering of surface tension and significant lowering of surface viscosity. In contrast, the bulk viscosity of the batter was increased. These changes indicated that surface-active materials had been formed and were causing important changes in the batter. Their effects on processing were to reduce the time needed to aerate the batter to the target density. Measurements on the baked cakes using six commercial cake flours showed increased specific volume and some improvement in appearance, particularly the evenness of the crack in the top crust and lack of large holes in the crumb. More detailed examination of the cellular crumb structure by image analysis showed that the overall expansion was largely due to greater expansion of individual gas cells. This indicated that there was an increase in bubble stability during baking. Storage tests on the cakes over 15 days showed improvements in softness due to the increased volume and in some cases a small anti-firming effect. The rate of moisture diffusion from crumb to crust, which plays an important role in cake staling, was not significantly different for cakes with added lipase.
Databáze: OpenAIRE
Externí odkaz: