The effect of par-baking and frozen storage time on the quality of cup cake

Karaoğlu, Mehmet Murat; Kotancılar, Halis Gürbüz; GERÇEKASLAN, Kamil Emre

doi:10.1111/j.1365-2621.2007.01698.x

Makale Tam Makale Uluslararası 2008

The effect of par-baking and frozen storage time on the quality of cup cake

Mehmet Murat Karaoğlu, Halis Gürbüz Kotancılar, Kamil Emre GERÇEKASLAN

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Cilt 43 · Sayı 10 · ss. 1778–1785 · 01.10.2008

DOI ile aç

Özet

The effects of frozen storage and initial baking time of par-baked cake on baking loss, volume, moisture, colour and textural properties of cake obtained after thawing and rebaking were investigated. Cakes, par-baked at 175 degrees C for 15, 20 and 25 min, were stored at -18 degrees C for 3, 6 and 9 months. After storage, par-baked cakes were thawed and rebaked at 175 degrees C for 10, 15 and 20 min. Baking loss, moisture content, L and +b colour values, firmness, gumminess and chewiness of the resulting full-baked cakes were significantly affected by both par-baking and frozen storage time, while specific volume, cohesiveness, springiness and resilience values were significantly affected by frozen storage time. The increase in the time of frozen storage of the par-baked cake leads to a decrease in the quality of the rebaked cake, namely an increase of baking loss and cake crumb firmness, and a loss in the moisture content and specific volume. Moisture of cake crumb, L and +b colour values, firmness, gumminess and chewiness significantly increased as the par-baking time increased. However, regarding baking loss, specific volume, moisture content and textural properties, 3-month intermediate storage at -18 degrees C and 20-min initial baking time gave the best result among the cakes produced by using the two-step baking procedure.

Anahtar kelimeler

TEXTURE PHYSICAL-PROPERTIES PRODUCTS Shelf life LONG-TERM FIRMNESS Moisture content FROZEN STORAGE bread FLOUR par-baking cake attributes PASTING PROPERTIES CRUMB HYDROCOLLOIDS

Atıf için künye

Karaoğlu, M. M., Kotancılar, H. G., & GERÇEKASLAN, K. E. (2008). The effect of par-baking and frozen storage time on the quality of cup cake. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 43(10), 1778–1785. https://doi.org/10.1111/j.1365-2621.2007.01698.x

BibTeX

@article{karaoglu2008-272551,
  author = {Karaoğlu, Mehmet Murat and Kotancılar, Halis Gürbüz and GERÇEKASLAN, Kamil Emre},
  title = {The effect of par-baking and frozen storage time on the quality of cup cake},
  journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
  year = {2008},
  volume = {43},
  number = {10},
  pages = {1778--1785},
  issn = {0950-5423},
  doi = {10.1111/j.1365-2621.2007.01698.x},
  url = {https://akademik.atauni.edu.tr/yayinlar/272551-the-effect-of-par-baking-and-frozen-storage-time-on-the-quality-of-cup-cake}
}