title: Influence of baking conditions on the quality attributes of sponge cake.
abstract: Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.
authors: 1 Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT-CONICET La Plata and Facultad de Ciencias Exactas, UNLP, La Plata, Argentina.
authors: M Micaela
authors: MM
authors: Ureta
authors: 1 Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT-CONICET La Plata and Facultad de Ciencias Exactas, UNLP, La Plata, Argentina.
authors: Daniela F
authors: DF
authors: Olivera
authors: 1 Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT-CONICET La Plata and Facultad de Ciencias Exactas, UNLP, La Plata, Argentina.|2 DIQ, Facultad de Ingeniería, UNLP, La Plata, Argentina.
authors: Viviana O
authors: VO
authors: Salvadori
mesh_terms: D001939:Bread / Q000032:analysis*; D003296:Cooking / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D007700:Kinetics; D013227:Steam; D014867:Water / Q000737:chemistry
chemical_list: D013227:Steam; D014867:Water
keywords: Sponge cake; baking conditions; quality