Effect of wheat flour characteristics on sponge cake quality

Autores
Moiraghi, Malena; de la Hera, Esther; Perez, Gabriela Teresa; Gómez, Manuel
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics wasinvestigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. RESULTS: Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. CONCLUSION: The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cakemaking performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making.
Fil: Moiraghi, Malena. Universidad de Valladolid; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: de la Hera, Esther. Universidad de Valladolid; España
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Gómez, Manuel. Universidad de Valladolid; España
Materia
Wheat Flour
Solvent Retention Capacity
Pasting Properties
Batter Properties
Sponge Cake
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/22696
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of wheat flour characteristics on sponge cake qualityMoiraghi, Malenade la Hera, EstherPerez, Gabriela TeresaGómez, ManuelWheat FlourSolvent Retention CapacityPasting PropertiesBatter PropertiesSponge CakeBACKGROUND: To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics wasinvestigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. RESULTS: Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. CONCLUSION: The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cakemaking performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making.Fil: Moiraghi, Malena. Universidad de Valladolid; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: de la Hera, Esther. Universidad de Valladolid; EspañaFil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Gómez, Manuel. Universidad de Valladolid; EspañaWiley2012-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/22696Moiraghi, Malena; de la Hera, Esther ; Perez, Gabriela Teresa; Gómez, Manuel; Effect of wheat flour characteristics on sponge cake quality; Wiley; Journal Of The Science Of Food And Agriculture; 93; 3; 8-2012; 542-5490022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.5821info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/jsfa.5821/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:17:08Zoai:ri.conicet.gov.ar:11336/22696instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:17:08.968CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of wheat flour characteristics on sponge cake quality
title Effect of wheat flour characteristics on sponge cake quality
spellingShingle Effect of wheat flour characteristics on sponge cake quality
Moiraghi, Malena
Wheat Flour
Solvent Retention Capacity
Pasting Properties
Batter Properties
Sponge Cake
title_short Effect of wheat flour characteristics on sponge cake quality
title_full Effect of wheat flour characteristics on sponge cake quality
title_fullStr Effect of wheat flour characteristics on sponge cake quality
title_full_unstemmed Effect of wheat flour characteristics on sponge cake quality
title_sort Effect of wheat flour characteristics on sponge cake quality
dc.creator.none.fl_str_mv Moiraghi, Malena
de la Hera, Esther
Perez, Gabriela Teresa
Gómez, Manuel
author Moiraghi, Malena
author_facet Moiraghi, Malena
de la Hera, Esther
Perez, Gabriela Teresa
Gómez, Manuel
author_role author
author2 de la Hera, Esther
Perez, Gabriela Teresa
Gómez, Manuel
author2_role author
author
author
dc.subject.none.fl_str_mv Wheat Flour
Solvent Retention Capacity
Pasting Properties
Batter Properties
Sponge Cake
topic Wheat Flour
Solvent Retention Capacity
Pasting Properties
Batter Properties
Sponge Cake
dc.description.none.fl_txt_mv BACKGROUND: To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics wasinvestigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. RESULTS: Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. CONCLUSION: The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cakemaking performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making.
Fil: Moiraghi, Malena. Universidad de Valladolid; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: de la Hera, Esther. Universidad de Valladolid; España
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Gómez, Manuel. Universidad de Valladolid; España
description BACKGROUND: To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics wasinvestigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. RESULTS: Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. CONCLUSION: The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cakemaking performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making.
publishDate 2012
dc.date.none.fl_str_mv 2012-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/22696
Moiraghi, Malena; de la Hera, Esther ; Perez, Gabriela Teresa; Gómez, Manuel; Effect of wheat flour characteristics on sponge cake quality; Wiley; Journal Of The Science Of Food And Agriculture; 93; 3; 8-2012; 542-549
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/22696
identifier_str_mv Moiraghi, Malena; de la Hera, Esther ; Perez, Gabriela Teresa; Gómez, Manuel; Effect of wheat flour characteristics on sponge cake quality; Wiley; Journal Of The Science Of Food And Agriculture; 93; 3; 8-2012; 542-549
0022-5142
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.5821
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/jsfa.5821/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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