A novel laboratory scale method for studying heat treatment of cake flour

• Published in: Journal of food engineering Vol. 144; pp. 36 - 44
• Main Authors: Chesterton, A.K.S., Wilson, D.I., Sadd, P.A., Moggridge, G.D.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2015
• Subjects: Baking; Cake; Flour; Heat treatment; Rheology; Heat treatment; Flour; Rheology; Baking; Cake
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2014.07.011

•Laboratory scale protocol developed for replicating industrial flour heat treatment process.•Test baked cake volumes exhibit increase then decrease with extended treatment.•Time–temperature correction gives common trend.•Reasonable correlation between volume and gel strength. A lab-scale method for replicating the time–temperature history experienced by cake flours undergoing heat treatment was developed based on a packed bed configuration. The performance of heat-treated flours was compared with untreated and commercially heat-treated flour by test baking a high ratio cake formulation. Both cake volume and AACC shape measures were optimal after 15min treatment at 130°C, though their values varied between harvests. Separate oscillatory rheometry tests of cake batter at 80–100°C exhibited similar behaviour to the baking tests. The gel strength parameter in the weak gel model, measured at 100°C, was shown to correlate with flour quality and was identified as a possible alternative to test baking as a means of assessing flour quality after heat treatment.