Influence of baking conditions on the quality attributes of sponge cake

Autores
Ureta, María Micaela; Olivera, Daniela Flavia; Salvadori, Viviana Olga
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 °C to 180 °C) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Sponge cake
Baking conditions
Quality
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/104776
Acceder
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network_name_str SEDICI (UNLP)
spelling Influence of baking conditions on the quality attributes of sponge cakeUreta, María MicaelaOlivera, Daniela FlaviaSalvadori, Viviana OlgaQuímicaSponge cakeBaking conditionsQualitySponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 °C to 180 °C) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf156-165http://sedici.unlp.edu.ar/handle/10915/104776enginfo:eu-repo/semantics/altIdentifier/issn/1532-1738info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013216666618info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:14:49Zoai:sedici.unlp.edu.ar:10915/104776Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:14:49.858SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Influence of baking conditions on the quality attributes of sponge cake
title Influence of baking conditions on the quality attributes of sponge cake
spellingShingle Influence of baking conditions on the quality attributes of sponge cake
Ureta, María Micaela
Química
Sponge cake
Baking conditions
Quality
title_short Influence of baking conditions on the quality attributes of sponge cake
title_full Influence of baking conditions on the quality attributes of sponge cake
title_fullStr Influence of baking conditions on the quality attributes of sponge cake
title_full_unstemmed Influence of baking conditions on the quality attributes of sponge cake
title_sort Influence of baking conditions on the quality attributes of sponge cake
dc.creator.none.fl_str_mv Ureta, María Micaela
Olivera, Daniela Flavia
Salvadori, Viviana Olga
author Ureta, María Micaela
author_facet Ureta, María Micaela
Olivera, Daniela Flavia
Salvadori, Viviana Olga
author_role author
author2 Olivera, Daniela Flavia
Salvadori, Viviana Olga
author2_role author
author
dc.subject.none.fl_str_mv Química
Sponge cake
Baking conditions
Quality
topic Química
Sponge cake
Baking conditions
Quality
dc.description.none.fl_txt_mv Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 °C to 180 °C) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 °C to 180 °C) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/104776
url http://sedici.unlp.edu.ar/handle/10915/104776
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1532-1738
info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013216666618
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
156-165
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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