Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling

MARIA MICAELA URETA; DANIELA OLIVERA; VIVIANA SALVADORI

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2016 vol. 9 p. 664 - 674

1935-5130

Sponge cake is a sweet bakery product that beginsas a fluid batter and, during baking, transforms into a poroussolid, presenting an important volume expansion. The aim ofthis work was, first of all, to study experimentally the influenceof operative conditions (natural and forced convection;oven temperature, from 140 to 180 °C; steam addition) onvolume expansion and the heat transfer dynamics during bakingof sponge cake. It was observed that an increase in oventemperature, airflow and steam injection produces an increasein volume expansion. Secondly, a mathematical model wasdeveloped to simulate heat transfer coupled with volume expansion.Both experimental and simulated temperature profilesverified that the last region to achieve a correct degreeof baking is the one near the crust around the axial axis. Inconsequence, the minimal baking time was defined as theaverage time at which this region reaches 95?98 °C. The bakingtime was strongly affected by the effective oven temperature,with a slight influence of the convection mode.