Formulation effect study on batter and cake microstructure: Correlation with rheology and texture

Publication date: Available online 10 April 2015 Source:Food Structure Author(s): Nesrin Hesso , Catherine Garnier , Catherine Loisel , Sylvie Chevallier , Brigitte Bouchet , Alain Le-Bail The change in the mechanical and micro-structural properties of cake batter as a function of the formulation impact is described. The mechanical properties were investigated by batter rheology and cake texture. Confocal laser scanning microscope (CLSM), together with image analysis technique, was used to obtain microstructure of the batters and cakes. Results showed an increase in rheological moduli values with the addition of the pregelatinized starch in the batter, while fat replacement by rapeseed oil decreased the moduli values of the batter. These changes in batter visco-elastic properties resulted in different cake structures. A significant increase in the surface ratio of the lipid domain has been observed on CLSM images for cakes using pregelatinized starches; this was explained by the fact that part or totality of the pregelatinized starch was embedded in the lipid domain for these formulations which in turn may explain the expected softer texture of the cake using such starches. CLSM in combination with image processing have been proved as an applicable tool for examining and quantifying the fat and protein microstructure in batter and cake. Hence, it was possible to prove the dependency of the texture on the microstructure of the batter and the baked “cake”. Graphi...
Source: Food Structure - Category: Food Science Source Type: research