Zero-trans cake shortening: effects on batter, texture and sensory characteristics of high ratio cake
2019
Saghafi, Zahra | Naeli, Mohammad Hossein | Bahmaei, Manochehr | Tabibiazar, Mahnaz | Zargaraan, Azizollaah
The present study fills a gap in a continuous research of formulation and characterization of zero-trans cake (ZTC) shortening and investigation of the impacts on sensory properties, texture of high ratio cake and rheological behavior of batter. The results revealed that the batter produced from formulated ZTC shortening had the highest linear viscoelastic range (LVE = 0.384%) as a measure of batter uniformity, the lowest G′ at the end of the LVE (552 Pa), the lowest “a” value (415.88 Pa) in power law model fitted on frequency sweep data as a measure of hardness and strength, and the lowest “m” value (49.11 Pa sⁿ) in power law model fitted on apparent viscosity data as a consistency coefficient of batter. In addition, the final cake made from ZTC shortening had the second softest texture after CM101 cake sample and the highest overall acceptance score (6.88) in sensory evaluation. Through this research, it was proven that the softest texture does not necessarily result in highest consumer acceptance and cake textural characteristics are not solely dependent on batter rheology, meaning that firmer batter does not always result in increasing cake hardness.
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Эту запись предоставил National Agricultural Library