Rational design to develop a non-reactive model food imitative of a baked cereal product by replacing the functional properties of ingredients

• Published in: Food hydrocolloids Vol. 63; pp. 552 - 560
• Main Authors: Bousquières, J., Bonazzi, C., Michon, C.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.02.2017; Elsevier
• Subjects: Cellular structure; Cellulose derivative; Life Sciences; Maillard reaction; Sponge cake; Viscosity; Viscosity; Maillard reaction; Cellulose derivative; Cellular structure; Sponge cake
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2016.09.036

A model product, non-reactive in terms of Maillard and caramelization reactions, and with a structure and manufacturing process imitative of a sponge cake, was developed. A rational formulation design was used to identify the functional properties of the ingredients at each step of the process. Reactive ingredients (i.e. eggs, sucrose and flour proteins) were replaced by cellulose derivatives (hydroxypropylmethylcellulose and methylcellulose) to provide the main functionalities of the ingredients removed (foaming, thickening and gelling). Different properties of a real sponge cake were selected as targets to be reproduced in the model product: apparent viscosity, batter density before baking and homogeneity of the crumb cellular structure after baking. The concentrations of cellulose derivatives were determined to reach 1.4 Pa s at 270 s−1, the mixing time was selected in order to incorporate 56% (w/w) of air in the batter, and the types of cellulose derivatives were chosen to obtain homogeneous cellular structures. The use of HPMC alone led to cellular structures containing chimneys. The addition of a certain proportion of MC was necessary to obtain model cakes with homogeneous and fine crumb cellular structures. The sponge cake density was correlated with the HPMC and MC concentrations and ratios, both being linked to the ability of the batter to trap bubbles and prevent coalescence during baking. A colorimetric analysis of the crust confirmed the non-reactivity of the product during baking. The resulting product could be used as a realistic sponge-cake type matrix to study the reactions occurring throughout the processes. [Display omitted] •A non-reactive sponge cake with a realistic crumb cellular structure was developed.•HPMC and MC were used for their foaming, thickening and gelling properties.•Batter density (before and after adding starch) and cake density were linearly linked.•Different structures after baking could be developed by changing the mixing time.