Predicting Hand Folded Japanese Sponge Cake Quality Using Rapid Visco Analyzer Flour Pasting Properties

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-01-27 DOI:10.1002/cche.10870

Andrew L. Mense, Andrew S. Ross, Jayne E. Bock

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引用次数: 0

Abstract

Background and Objectives

The objective of this study was to evaluate a series of Rapid Visco Analyzer (RVA) methods for their ability to produce results that were predictive of hand folded Japanese sponge cake (JSC) quality. Two solvents (water and 50% [w/w] aqueous sucrose) and two temperature profiles (Standard 1 [STD 1] and an internal cake temperature profile) were selected to run across a set of flour samples from two crop years. The RVA results were previously analyzed (and published) for their ability to produce results that were predictive of mechanically folded JSC. Due to the continued use of the hand fold method, there was a need to understand how these RVA methods produced results that were predictive of hand folded JSC quality. Hand folded JSC is prepared by manually folding the flour into the egg sugar mixture using a wooden paddle, while the mechanical folding method utilizes a KitchenAid with attached paddle.

Findings

Water, 5% lactic acid, 5% sodium carbonate, and 50% sucrose SRC solvents showed no significant correlations with JSC quality. RVA viscosity results from both profiles using water were generally not significantly correlated with JSC quality while the sucrose solvent batter pasting viscosity (BPV) was significantly correlated. RVA BPV run with the internal cake temperature profile using the sucrose solvent showed significant correlations with hand folded JSC volume (r = 0.76, p ≤ 0.05), firmness (r = −0.89, p ≤ 0.01), and overall score (r = 0.79, p ≤ 0.01).

Conclusions

The RVA BPV results showed that a 50% (w/w) sucrose solvent, when compared to water, could more accurately be used to predict and screen for JSC quality outcomes. The internal cake temperature profile BPV was better correlated with hand folded JSC quality than the STD 1 profile when using sucrose solvent.

Significance and Novelty

This research identified that the RVA BPV employing the internal cake temperature profile, and a 50% sucrose solvent could estimate hand folded JSC quality using less flour and taking less time than a bake test.

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用快速粘度分析仪预测日本手折叠海绵蛋糕的质量

背景与目的本研究的目的是评价一系列快速粘度分析仪（RVA）方法对手折叠日本海绵蛋糕（JSC）质量预测结果的能力。选择两种溶剂（水和50% [w/w]含水蔗糖）和两种温度曲线（标准1 [STD 1]和内部蛋糕温度曲线）对两个作物年的一组面粉样品进行测试。之前对RVA结果进行了分析（并发表），因为它们能够产生预测机械折叠JSC的结果。由于手折叠方法的持续使用，有必要了解这些RVA方法如何产生预测手折叠JSC质量的结果。手工折叠JSC是用木制桨将面粉手工折叠到蛋糖混合物中，而机械折叠方法则是使用带有桨的KitchenAid。水、5%乳酸、5%碳酸钠和50%蔗糖的SRC溶剂与JSC质量无显著相关性。两种方法的RVA粘度与JSC质量的相关性不显著，而蔗糖溶剂糊状粘度（BPV）与JSC质量的相关性显著。采用蔗糖溶剂对饼内温度曲线进行RVA BPV运行，与手折叠JSC体积（r = 0.76, p≤0.05）、硬度（r = - 0.89, p≤0.01）和总分（r = 0.79, p≤0.01）呈极显著相关。结论RVA BPV结果表明，与水相比，50% （w/w）的蔗糖溶剂可以更准确地预测和筛选JSC质量结果。在使用蔗糖溶剂的情况下，饼内温度曲线BPV与手折JSC品质的相关性优于STD - 1曲线。本研究发现，利用蛋糕内部温度分布和50%蔗糖溶剂的RVA BPV可以比烘焙测试使用更少的面粉和更短的时间来评估手工折叠JSC的质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.