Pierantoni-Arroyo, Leonardo A.
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Publication Evaluation of a commercial aeration mixer and variations of the sponge cake traditional method for the purpose of improving sponge cake baking methodology(2018-05) Pierantoni-Arroyo, Leonardo A.; Plaza-Delestre, MarÃa de L.; College of Arts and Sciences - Sciences; Morris, Craig; Saliceti Piazza, Lorenzo; Pérez, Fernando; Department of Food Science and Technology; Zapata, RocÃoThe standard sponge cake baking method used for the evaluation of the quality of soft white wheat is a complex, time-sensitive and very detailed process. This study was conducted to evaluate a commercial aeration mixer and variations of the standard conventional method to improve time efficiency and consistency of the foam without affecting cake structure, crumb grain quality, and volume. In total, ten different methods were analyzed. Two using only the commercial aeration mixer, three using the mechanical and aeration mixer, four variations of the conventional method using only mechanical mixing and the conventional method as a control. There were only two methods with the potential to improve this process. The 1-minute pre-foam mix method had high volume, well-structured cakes, consistent specific gravity foam and cake volumes. The conventional method variation used speed 10, non-stop and reduced 2 mins of the total mixing time (method 4). These adjustments helped to produce one of the best-structured cakes of all methods, reduced time-sensitivity, and improved time-efficiency. However, the 1-minute pre-foam mix did not help with time efficiency, and the method #4 cakes lacked consistency in their volumes. The pre-foam method mix improved everything except the time consumed in the process. It is method that can be improved by further experimentation, but it is not cost-effective or time-effective for the Western Wheat Quality Lab (WWQL).