These cakes were perceived as brittle and spongy. Cakes prepared with pyrophosphate (regardless bicarbonate type) and glucono-δ-lactone (plus free bicarbonate) incorporated more air, which led to bigger gas cells and a softer instrumental texture. In the cakes, the structure, texture, colour and sensory profile were studied. A micro-baking simulation showed the expansion of the bubbles in the batter. Citric acid, sodium acid pyrophosphate, and glucono-δ-lactone were used as leavening agents in combination with sodium bicarbonate (encapsulated and free). We hypothesised that the use of different chemical leavening agents can counteract the negative effects of pomace addition improving the quality of the final product. However, its high content of fibre results in techno-functional problems affecting texture and sensory properties. As the amount of leavening increased, L color values decreased (crust became darker), a color values increased (became more red), and b color values (yellow hue) were mixed over a narrow range.īlackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. CAPP-S produced cakes that had the most cohesive crumb. Cakes had softer crumbs as the amount of leavening increased, and all acids produced similar cakes. At lower leavening amounts, the cakes were most hard, and the differentiation between acids was greatest. Although all of the acids tested produced an acceptable cake, there were differences in baked cake properties. The soda level that produced the cake with the largest volume was 3.0% (flour weight basis) 1.4% soda did not produce enough gas to expand the batter and 4.6% soda produced too much gas, causing the structure to collapse. The effects of different soda levels and leavening acids on each response are discussed. The data in the study were statistically modeled (linear least squares regression) for cake volume index, hardness, cohesiveness, and color (L value). In tests, cake batters containing sodium acid pyrophosphate (SAPP) and slow calcium acid pyrophosphate (CAPP-S) had lower amounts of dissolved CO2 gas than did double-acting systems. During mixing and baking of cakes, leavening acids react with baking soda at different times in the process, releasing carbon dioxide (CO2).
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