Effect of wheat flour characteristics on sponge cake quality

MALENA MOIRAGHI; ESTHER DE LA HERA; GABRIELA PÉREZ; MANUEL GOMEZ

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: Londres; Año: 2013 vol. 93 p. 542 - 549

0022-5142

BACKGROUND: To select the flour parameters that relate strongly to cake-making performance, in this study the relationshipbetweenspongecake quality, solvent retention capacity (SRC) profileandflourphysicochemical characteristicswasinvestigatedusing 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, totalpentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluatecake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRCprofile.RESULTS: Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRCsucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickeningcapacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperatureshowed the opposite effect.CONCLUSION: The negative correlations between cake volume and SRC parameters along with the cluster analysis resultsindicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cakemakingperformance. Some simple analyses, such as SRC, particle size distribution and pasting properties,may help to chooseflours suitable for cake making.