Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties
| Autor: | Alain Le-Bail, Juliette Palier, Patricia Le-Bail, Catherine Loisel |
|---|---|
| Přispěvatelé: | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), French National Research Agency (ANR), Regional 'RFI CAP ALIMENT -FOOD FOR TOMORROW' Program, ONIRIS-GEPEA CNRS 6144 research Unit, Nantes France, INRAE, Biopolymeres Interactions Assemblages, Nantes-France. UR 1268 |
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
0106 biological sciences
food.ingredient Materials science Mixing (process engineering) 01 natural sciences Cake 0404 agricultural biotechnology food Mixing Aeration 010608 biotechnology [SDV.IDA]Life Sciences [q-bio]/Food engineering Pressure Texture 04 agricultural and veterinary sciences 040401 food science Overpressure Baking powder Volume (thermodynamics) Chemical engineering Gas pressure Solubilization Gas Scientific method Food Science |
| Zdroj: | Journal of Food Engineering Journal of Food Engineering, Elsevier, 2022, 316, pp.110824. ⟨10.1016/j.jfoodeng.2021.110824⟩ |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2021.110824⟩ |
| Popis: | International audience; This study concerns the mixing under gas pressure of a cake batter free from baking powder. Mixing the batter under pressure has been considered as an alternative to baking powder with the aim of forcing the aeration of the batter and possibly the solubilization of gas in the liquid phase of the batter. A prototype mixer was used with air, CO2 and N-2 applied with gauge pressures of 0.3 and 0.5 bar. CO2 pressure of 0.3 and 0.5 bar yielded the best results in terms of specific volume of cake with 2.5 mL/g which was 89% of the specific volume of control cake with baking powders. The improvement was attributed to the solubilization of CO2 in the liquid phase of the batter, which was evidenced by a decrease in the pH of the batter. |
| Databáze: | OpenAIRE |
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