30E-19 |
Effect of oven setting temperature on the rheological properties of cup cake batter during and after baking |
A. R. TAHERIAN1, M. Marcotte1, H. Ruis2, and M. R. Zareifard1. (1) Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant O., St. Hyacinthe, QC J2S 8E3, Canada, (2) Food science, Wageningen University and Research Centre, Costerweg 50, Wageningen, 7601 BH, Netherlands There is an ongoing need for improving the quality of baked foods. Accordingly, avoiding quality defects during baking is a major concern for baking industries. The final quality of baked cakes is limited to temperature and time of baking. The aim of this study was to determine changes in rheological properties of cup cake batter during and after baking at different oven setting temperatures. Cup cakes were baked at 170, 185, 200, 215 and 230°C. The baking time was determined for a final moisture content of cakes of 23%. During baking the temperature profile at the centre of the cake was measured to establish the heating rate. Rheological properties of the batter were tested through oscillation using TA-instrument rheometer, model AR-1000N, equipped with 60 mm and 1.59° cone. Solid rheology indicators such as: firmness, stiffness and springiness of the cakes were measured 24 hours after baking. For these measurements, cylindrical pieces of cup cake were compressed by 40% using a texture analyser, TA-XT2. Results indicated that the temperature rate at the centre of cakes increased by increasing baking temperature. Turning points of the storage modulus (G’) were decreased with an increasing temperature rate. Firmness and stiffness were both increased as baking temperatures increases. Springiness was not affected significantly. There is a relationship between rheological properties of cup cake batter, baking temperature and the final quality of the cake. The results of this work may enable baking industries to use the rheology as a tool to prevent final defects of cake.
Session 30E, Food Engineering: Rheology and texture
|