Explore the vast range of titles available.

As the demand for gluten-free products increases, the use of sorghum flour becomes a good alternative. Sponge cakes are consumed worldwide and suitable for formulations that could replace wheat flour. One of the most influential parameters on sponge cake quality is the flour particle size. In this study, we obtained and characterized different flours by milling white and brown sorghum grains and evaluated the influence of flour characteristics on batter properties and gluten-free sponge cake quality. Flours were produced by pearling, milling and sifting; and were characterized for flour composition, particle size distribution, damaged starch and water absorption. The structure, density, and viscosity of the batters; and specific volume and crumb properties of the sponge cake were evaluated. The results showed that flour composition, and properties were modified by the milling processes. Pasting viscosity increased as the particle size of the flours was reduced. Brown or white sorghum flour with smaller particle size produced high density and viscosity batters with small and homogeneous air bubbles distribution. Independently of the sorghum variety used, smaller particle size flour leads to sponge cakes of high volume and low firmness.

Bakery products are a food appreciated by consumers all over the world. There is a great opportunity to incorporate more bioactive compounds to enhance its quality. The objective of this study was to utilize the advantage of CTE in the production of sponge cake. The five different levels of CTE (0, 5, 10, 15 and 20%, w/w) was incorporated into sponge cake. The sponge cakes were evaluated for physicochemical (color, volume, water activity, total phenolic content, and antioxidant properties) and texture characteristics as well as consumer acceptance. Addition of CTE into the sponge cakes increased the polyphenol content and antioxidant activity concomitant with reduced lipid peroxidation. Increasing hardness, adhesiveness, gumminess, and chewiness and decreasing cohesiveness, springiness and resilience of cakes were seen when increasing percentage of CTE in the cake. A significant decrease was observed in the lightness, redness and yellowness in the cake containing CTE. No differences were found in overall acceptability between the control and the cake containing CTE. The findings suggest that CTE could be a potential source for development of sponge cakes with more effective antioxidant properties.

Nowadays, the utilization of sugar substitutes in bakery products can be demanded on the assumption that they are healthier. However, the use of ingredients containing reducing sugars in heat-treated products may increase the formation of some toxic compounds. Thus, this study aimed to investigate the safety of using honey/pekmez as sugar substitutes in bakery products in terms of acrylamide. Acrylamide concentrations as well as the quality characteristics of sponge cakes and cookies containing pekmez/honey as sugar substitutes were determined. Acrylamide levels in sponge cake control group and honey sponge cake samples remained below the limit of detection. However, acrylamide concentrations were determined as 141.36 ± 4.21, 162.82 ± 3.63, and 195.67 ± 0.85 ng/g in samples containing pekmez at percentages of 60%, 80%, and 100% as sugar substitutes in sponge cakes formulations, respectively. While acrylamide was determined as 30.97 ± 4.68 ng/g in cookie control group, concentrations in samples containing pekmez at percentages of 60%, 80%, and 100% as sugar substitutes in formulations were 824.3 ± 27.47, 1274.04 ± 7.59 and 1468.32 ± 55.48 ng/g, respectively. 374.25 ± 19.37, 495.63 ± 2.89, and 598.63 ± 12.95 ng/g acrylamide were detected in the cookie samples containing honey at the aforementioned percentages in formulations. As a result, adding pekmez/honey in bakery products to reduce refined sugar intake can significantly increase acrylamide concentrations of these products. Similar practices made to reduce refined sugar intake can turn into an application that increases exposure to acrylamide, a toxic compound. Graphical Abstract

Infrared-hot air method, when properly applied, can be used for achieving a high-quality product. The objective of this study was to determine the rheological properties of cake batters and physico-chemical, textural and sensory properties of sponge cake supplemented with four different levels (control, 5 %, 10 %, and 15 %) of button mushroom powder. The button mushroom slices were dried in an infrared–hot air dryer (250 W and 60 °C). The physical (volume, density, color) and chemical (moisture, protein, fat and ash) attributes were determined in the cakes. Increasing the level of substitution from 5 % to 15 % button mushroom powder significantly ( p  < 0.05) increased the protein and ash. The apparent viscosity in cake batter, and volume, springiness, and cohesiveness values of baked cakes increased with increasing button mushroom powder levels whereas the density, consistency, hardness, gumminess, chewiness and crumb L, b values of samples showed a reverse trend. Sensory evaluation results indicated that cake with 10 % button mushroom powder was rated the most acceptable.

There is a growing interest in developing gluten-free bakery products in recent time. In cake making, gluten network formation is not essential, but hardly any information exists about the influence of the gluten-free flour characteristics affecting the final cake product. This study analyses the influence of two different rice cultivars (short and long) with different flour particle size in batter characteristics (specific volume, viscosity and internal structure) and in sponge and layer cake formulas (volume, shape, texture and colour). During starch gelatinization, the finest flours (median particle size finer than 100 μm) increased their viscosity and reached the peak viscosity (RVA) later than the coarsest flours. Moreover, the finest flours gave batters with lower specific volumes but with an air distribution in smaller and uniform bubbles in both formulas. These flours also produced higher volume and lower firmness in sponge cakes and greater symmetry index both in sponge and layer cakes. The rice type also influenced batter and cakes characteristics but in a lesser extent. The different results obtained depending on the rice flour particle size, type flour and cake formulation indicate the need to define them both in industrial specifications and in research studies.

The main objective of this study was to develop high fibre cakes utilizing and valorising cabbage by-products - cabbage outer leaves. Cabbage outer leaves were dried and milled in order to produce cabbage leaf powder. The cabbage leaf powder was added at 0, 10, 20% into sponge cake. All of the samples were subjected to physicochemical analysis and sensory evaluation. Methods of descriptive sensory analysis were used for a comparative analysis of the sponge cakes with cabbage leaf powder and the cake without cabbage leaf powder. Addition of cabbage leaf powder in sponge cakes significantly affected the cake volume and textural properties. Springiness of cakes with cabbage leaf powder and crumb tenderness were lower, while the structure was stable at high loads, as expressed by lower shrinkage in comparison with the control cake. The nutritional value of the sponge cakes with cabbage leaf powder was lower than the control cake. The cells cakes modified by cabbage leaf powder were smaller and almost equal, uniformly distributed in the crumb, and at the same time had thicker walls. The cakes with addition of cabbage leaf powder showed the springiness and their crumb tenderness were lower, while their structure was stable at high loads. Control cake showed higher water-absorbing capacity compared to the cakes with 10 and 20% cabbage leaf powder.

In this study, clove essential oil nanoemulsion (CENE) was prepared and used at different levels (0, 1, 3, and 5%) in the formulation of the edible film based on modified potato starch (MPS). Physicochemical (water vapor permeability (WVP), solubility, and color) and structural properties (XRD and SEM) of edible films were studied. According to the results, the prepared CENE had a homogeneous and uniform distribution and its encapsulation efficiency was 80%. The incorporation of CENE decreased WVP, solubility, tensile strength (TS), and lightness (L*) while enhancing elongation at break (EAB) and yellowness (b*) of the films. According to the results, the optimal sample for coating sponge cakes was an edible film solution containing 3% CENE. Its effect on cake was compared to coating without CENE and also uncoated. The coating with 3% CENE maintained the moisture content of the cake, which reduced the firmness process, and weight loss and kept the freshness of the cake during storage. The microbiology analysis results demonstrated the inhibition effect of CENE on the growth of yeast and molds and recorded the lowest load of them compared to the uncoated sample after 21-day storage. According to the sensory evaluation, the overall acceptance score of the coated sample with 3% CENE on the 8th day after baking was acceptable and had no significant difference with the uncoated sample ( p  > 0.05). In light of this finding, the incorporation of CENE in the MPS edible coating demonstrates significant potential as an effective and safe preservation method for cake.

Gluten‐free bakery products are the definitive solution for people with celiac disease and gluten sensitivity. In this study, the production of gluten‐free sponge cake was optimized using a mixture design methodology. Effects of the amount of ingredients, including quinoa (Chenopodium quinoa) (6–10 g), oleaster (Eleagnus Angustifolia) (1–2 g), and pumpkin powder (Cucurbita moschata) (1–4 g) on the physicochemical characteristics and sensory qualities (color, flavor, cutability, texture, appearance, and overall acceptability) of cakes were investigated. Significant regression models that explained the effects of different amounts of flour on all response variables were determined. The proposed model in this study had high R2 and R2 (adj). Therefore, the model was approved for fitting information. Finally, a gluten‐free sponge cake recipe was formulated using 1 g of oleaster flour, 1 g of pumpkin, and 10 g of quinoa flour to achieve the desired sensory quality. This research aimed to optimize the formulation of a sponge cake by adding quinoa, oleaster, and pumpkin flour. After completing the replacement, the resulting product is a gluten‐free cake suitable for celiac patients. Then, this study aimed to evaluate the impact of substitution on the physicochemical and sensory properties of gluten‐free sponge cakes using a mixture design methodology.

The effects of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) in sponge cakes were studied. Hydrocolloids enhanced the thickening effect in batter that affected the textural attributes of sponge cakes. During storage, the structural changes in XG-cake resulted in higher hardness compared to HPMC-cake. Similar to XG, HPMC also contributed moistness to cake. The moisture loss of cake containing XG was slower than HPMC-cake. FTIR study showed absorption of OH at region of 3600–2900 cm −1 that explained the strong interaction of water in cake containing XG compared to other cake formulations.

In this study, the microstructural evolution of a non-reactive porous model food (sponge cake) during freezing was investigated. Sponge cake samples were frozen at two different rates: slow freezing (0.3 °C min−1) and fast freezing (17.2 °C min−1). Synchrotron X-ray microtomography (µ-CT) and cryo-scanning electron microscopy (Cryo-SEM) were used to visualize and analyze the microstructure features. The samples were scanned before and after freezing using a specific thermostated cell (CellStat) combined with the synchrotron beamline. Cryo-SEM and 3D µ-CT image visualization allowed a qualitative analysis of the ice formation and location in the porous structure. An image analysis method based on grey level was used to segment the three phases of the frozen samples: air, ice and starch. Volume fractions of each phase, ice local thickness and shape characterization were determined and discussed according to the freezing rates.