INVESTIGADORES
OLIVERA Daniela Flavia
artículos
Título:
Influence of baking conditions on quality attributes of sponge cake
Autor/es:
M. MICAELA URETA; DANIELA OLIVERA; VIVIANA SALVADORI
Revista:
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Editorial:
SAGE PUBLICATIONS LTD
Referencias:
Lugar: London; Año: 2017 vol. 23 p. 156 - 165
ISSN:
1082-0132
Resumen:
Sponge cake is a sweet bakery product characterized by its aerated andsoft crumb and by its thin coloured crust. The aim of this work is to analysethe influence of baking conditions (natural or forced convection, steaminjection, oven temperature ?from 140 to 180 ºC) on sponge cake quality.Both crust and crumb regions were characterized by means of colourdevelopment, water content, crust/crumb relation, crust thickness andcrumb structure (in terms of porosity, crumb density and texture). Colourmeasurements allowed obtaining an accurate model for browning kinetics.Crumb water content remains almost constant, while considerabledehydration occurs in the crust. In general, no significant differences dueto baking conditions were found in the instrumental quality analysis.
