Sponge cake baking quality – An 18‐year retrospective

2020 ◽  
Author(s):  
Craig F. Morris ◽  
Alecia M. Kiszonas ◽  
Yvonne A. Thompson ◽  
Douglas A. Engle
Keyword(s):  
Sponge Cake ◽  
Baking Quality ◽  
Cake Baking

Significance of Wheat Flour Particle Size on Sponge Cake Baking Quality

2013 ◽  
Vol 90 (2) ◽  
pp. 150-156 ◽  
Author(s):  
Hyun-Wook Choi ◽  
Byung-Kee Baik
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Sponge Cake ◽  
Baking Quality ◽  
Cake Baking

scholarly journals Characterization of sponge cake baking in an instrumented pilot oven

2012 ◽  
Vol 1 (2) ◽  
Author(s):  
Alain Sommier ◽  
Elisabeth Dumoulin ◽  
Imen Douiri ◽  
Christophe Chipeau
Keyword(s):  
Heat Fluxes ◽  
Transient Temperature ◽  
Heating Process ◽  
Sponge Cake ◽  
Air Temperatures ◽  
Shape Structure ◽  
Cake Baking ◽  
Loss Of Mass

The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C) leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specifically for online measurement of weight loss, height variation and transient temperature profile and pressure in the product. This method was based on measuring heat fluxes (commercial sensors) to account for differences in product expansion and colour. In addition, measurement of height with a camera was coupled to the product mass to calculate changes in density over time. Finally, combining this information with more traditional measurements gave a better understanding of heat and mass transfer phenomena occurring during baking.

Lumped model for sponge cake baking during the “crust and crumb” period

2004 ◽  
Vol 65 (2) ◽  
pp. 281-286 ◽  
Author(s):  
Mathieu Lostie ◽  
Roman Peczalski ◽  
Julien Andrieu
Keyword(s):  
Lumped Model ◽  
Sponge Cake ◽  
Cake Baking

scholarly journals Energy requirements during sponge cake baking: Experimental and simulated approach

2017 ◽  
Vol 115 ◽  
pp. 637-643
Author(s):  
M. Micaela Ureta ◽  
Sandro M. Goñi ◽  
Viviana O. Salvadori ◽  
Daniela F. Olivera
Keyword(s):  
Energy Requirements ◽  
Sponge Cake ◽  
Cake Baking ◽  
Simulated Approach

scholarly journals Characterization of sponge cake baking in an instrumented pilot oven

2012 ◽  
Vol 1 (2) ◽  
Author(s):  
Alain Sommier ◽  
Elisabeth Dumoulin ◽  
Imen Douiri ◽  
Christophe Chipeau
Keyword(s):  
Heat Fluxes ◽  
Transient Temperature ◽  
Heating Process ◽  
Sponge Cake ◽  
Air Temperatures ◽  
Shape Structure ◽  
Cake Baking ◽  
Loss Of Mass

The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C) leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specifically for online measurement of weight loss, height variation and transient temperature profile and pressure in the product. This method was based on measuring heat fluxes (commercial sensors) to account for differences in product expansion and colour. In addition, measurement of height with a camera was coupled to the product mass to calculate changes in density over time. Finally, combining this information with more traditional measurements gave a better understanding of heat and mass transfer phenomena occurring during baking.

DRIED WHOLE EGG POWDER: XVII. OBJECTIVE TESTS AND BAKING QUALITY

1945 ◽  
Vol 23f (4) ◽  
pp. 239-242 ◽  
Author(s):  
Margaret Reid ◽  
Jesse A. Pearce
Keyword(s):  
Potassium Chloride ◽  
Loaf Volume ◽  
Sponge Cake ◽  
Baking Quality ◽  
Objective Tests ◽  
Egg Powder ◽  
Whole Egg

Potassium chloride value, refractometric value, the fluorescence of defatted egg powder in 10% potassium chloride, and the fluorescence of untreated dried material correlated equally well with the foaming volume of a mixture of dried egg, sugar, and water, and with the loaf volume of the sponge cake prepared from the powder (| r |) values from.81 to.90). A significantly closer relationship was observed between foaming volume and loaf volume (r =.96). Since foaming volume was more precise and easier to determine than baking volume, it was concluded that foaming volume was a more desirable test of baking quality.

Characterization of spelt collection samples (Triticum spelta L.) by elements of plant productivity structure and baking quality

2016 ◽  
Vol 48 (2) ◽  
pp. 112-119 ◽  
Author(s):  
V.V. Morgun ◽  
◽  
S.M. Sichkar ◽  
V.M. Pochinok ◽  
A.K. Ninieva ◽  
...  
Keyword(s):  
Plant Productivity ◽  
Triticum Spelta ◽  
Baking Quality

QUALITATIVE STABILITY OF WINTER WHEAT VARIETIES AT DIFFERENT LOCATIONS

2000 ◽  
Vol 48 (2) ◽  
pp. 191-195
Author(s):  
C. Kondora ◽  
M. Szabó ◽  
A. Máté ◽  
G. Szabó
Keyword(s):  
Quality Control ◽  
Winter Wheat ◽  
Evaluation Method ◽  
Wheat Varieties ◽  
Local Conditions ◽  
Grain Yields ◽  
Baking Quality ◽  
Small Plot ◽  
High Yielding Varieties ◽  
Winter Wheat Varieties

Owing to the significant differences in the adaptability of state-registered varieties, those which can adapt well to the local conditions should be given preference. There are several high-yielding varieties available in Hungary with excellent agronomic properties, good adaptability and satisfactory baking quality. This study was conducted to analyse the adaptability of 34 state-registered winter wheat varieties tested in the small plot trials of the National Institute for Agricultural Quality Control (NIAQC) at 5–9 locations between 1994 and 1997 based on their gluten quantity and farinographic index. For the comparison of the varieties the evaluation method of Eberhart and Russell (1966) was applied as modified by Bedő and Balla (1977). The qualitative stability and adaptability values of the varieties differ from the adaptability and stability values calculated from the grain yields. Some winter wheat varieties have good qualitative adaptability and stability, while others have special adaptability and poor qualitative stability, but the majority of the varieties do not belong to these groups.

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