Academic Journal
Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties
| العنوان: | Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties |
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| المؤلفون: | Palier, Juliette, Le-Bail, Alain, Loisel, C., Le Bail, Patricia |
| المساهمون: | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-IMT Atlantique (IMT Atlantique), Institut Mines-Télécom Paris (IMT)-Institut Mines-Télécom Paris (IMT)-Nantes université - UFR des Sciences et des Techniques (Nantes univ - UFR ST), Nantes Université - pôle Sciences et technologie, Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ)-Nantes Université - pôle Sciences et technologie, Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ)-Nantes Université - Institut Universitaire de Technologie Saint-Nazaire (Nantes Univ - IUT Saint-Nazaire), Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ), French National Research Agency (ANR), Regional "RFI CAP ALIMENT -FOOD FOR TOMORROW" Program, ONIRIS-GEPEA CNRS 6144 research Unit, Nantes France, INRAE, Biopolymeres Interactions Assemblages, Nantes-France. UR 1268 |
| المصدر: | ISSN: 0260-8774 ; Journal of Food Engineering ; https://hal.inrae.fr/hal-03465189 ; Journal of Food Engineering, 2022, 316, pp.110824. ⟨10.1016/j.jfoodeng.2021.110824⟩. |
| بيانات النشر: | HAL CCSD Elsevier |
| سنة النشر: | 2022 |
| المجموعة: | Université de Nantes: HAL-UNIV-NANTES |
| مصطلحات موضوعية: | Cake, Mixing, Texture, Gas, Pressure, Aeration, [SDV.IDA]Life Sciences [q-bio]/Food engineering |
| الوصف: | International audience ; This study concerns the mixing under gas pressure of a cake batter free from baking powder. Mixing the batter under pressure has been considered as an alternative to baking powder with the aim of forcing the aeration of the batter and possibly the solubilization of gas in the liquid phase of the batter. A prototype mixer was used with air, CO2 and N-2 applied with gauge pressures of 0.3 and 0.5 bar. CO2 pressure of 0.3 and 0.5 bar yielded the best results in terms of specific volume of cake with 2.5 mL/g which was 89% of the specific volume of control cake with baking powders. The improvement was attributed to the solubilization of CO2 in the liquid phase of the batter, which was evidenced by a decrease in the pH of the batter. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| Relation: | hal-03465189; https://hal.inrae.fr/hal-03465189; WOS: 000703761000006 |
| DOI: | 10.1016/j.jfoodeng.2021.110824 |
| الاتاحة: | https://hal.inrae.fr/hal-03465189 https://doi.org/10.1016/j.jfoodeng.2021.110824 |
| رقم الانضمام: | edsbas.86F4EC9 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.jfoodeng.2021.110824 |
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