Influence of baking conditions on the quality attributes of sponge cake

DANIELA F OLIVERA; M MICAELA URETA; VIVIANA O SALVADORI

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

SAGE PUBLICATIONS LTD

Lugar: Bangalore; Año: 2016 vol. 23 p. 156 - 165

1082-0132

Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 to 180 ºC) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.