The influence of fat quantity and composition on the characteristics of a chemically leavened baked product was investigated, applying a Central Composite Design combined with response surface methodology. Fats were blends of palm oil and palm olein with different slip melting points (from 36.3 °C to 11.3 °C, in dependence of increasing olein content). Fat content (from 5.3% to 30.7% on batter) and percentage of olein in the fat blend (from 42.7% to 92.2%) were varied. The increase of fat quantity enhanced cake softness, while lowering the volume; higher olein contents also improved cake texture. An optimized formulation containing 19.7% fat with 92% olein in the fat blend and showing good structural properties, comparable to those of a 18% butter reference cake, was identified. The optimized and the butter cake showed specific volume of 2.25 and 2.23 cm3/g, respectively, and load at 25% strain of 7.68 and 5.63 N. These results demonstrated the possibility to replace butter with a liquid vegetable fat blend, thus increasing unsaturated fat content and reducing total cholesterol in the product.
Optimization of fat quantity and composition in plum cake formulation using response surface methodology / I. Ferrari, C. Alamprese, M. Mariotti, M. Lucisano, M. Rossi. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 0950-5423. - 48:3(2013 Mar), pp. 468-476.
Optimization of fat quantity and composition in plum cake formulation using response surface methodology
I. Ferrari;C. Alamprese;M. Mariotti;M. Lucisano;M. Rossi
2013
Abstract
The influence of fat quantity and composition on the characteristics of a chemically leavened baked product was investigated, applying a Central Composite Design combined with response surface methodology. Fats were blends of palm oil and palm olein with different slip melting points (from 36.3 °C to 11.3 °C, in dependence of increasing olein content). Fat content (from 5.3% to 30.7% on batter) and percentage of olein in the fat blend (from 42.7% to 92.2%) were varied. The increase of fat quantity enhanced cake softness, while lowering the volume; higher olein contents also improved cake texture. An optimized formulation containing 19.7% fat with 92% olein in the fat blend and showing good structural properties, comparable to those of a 18% butter reference cake, was identified. The optimized and the butter cake showed specific volume of 2.25 and 2.23 cm3/g, respectively, and load at 25% strain of 7.68 and 5.63 N. These results demonstrated the possibility to replace butter with a liquid vegetable fat blend, thus increasing unsaturated fat content and reducing total cholesterol in the product.File | Dimensione | Formato | |
---|---|---|---|
Cake optimisation_article def.pdf
accesso riservato
Tipologia:
Publisher's version/PDF
Dimensione
796.06 kB
Formato
Adobe PDF
|
796.06 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.