Improvement of cake quality by superheated steam treatment of wheat |
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| Institution: | 1. College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua Dong Lu, Haidian District, Beijing, 100083, China;2. College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620# West Chang''an Street, Chang''an District, Xi''an, Shaanxi Province, China;1. Department of Chemical Engineering & Biotechnology, New Museums Site, Pembroke Street, Cambridge CB2 3RA, UK;2. Premier Foods, Lincoln Road, Cressex Business Park, High Wycombe HP12 3QR, UK |
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| Abstract: | In order to improve cake quality, soft wheat was treated with superheated steam (SS) and used to make Madeira cakes, after which the cake batter properties and cake quality were analyzed. Both the cake batter properties and cake quality were significantly affected by SS treatment and cake quality was improved at some specific conditions. Batter viscosity was higher than the control at most conditions of SS treatment and it increased when treatment time was increased from 1 min to 7 min at 140 °C, 165 °C, 190 oC and 215 °C. Batter density decreased at some specific conditions. Except the treatment of wheat at 115 °C for 1 min and at 140 °C for 5 min and 7 min, other conditions all led to the decrease of baking loss of cakes. Specific volume of cakes increased at the conditions of 165 °C for 3 min, 190 °C for 1min and 215 °C for 1min. Texture properties and sensory qualities were improved at relatively high temperature for a short time of SS treatment. In conclusion, SS treatment of wheat at the conditions of relatively high temperature for a short time could improve cake quality significantly and SS treatment at 190 °C for 1 min was the best condition. |
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| Keywords: | Superheated steam Soft wheat Cake batter Cake quality |
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