Book Title: Uncommon Food to Value Added Products: A Comprehensive Study
Editor: Dr. Swati Nakhale
ISBN: 978-81-971828-5-3
Chapter: 6
DOI: https://doi.org/10.59646/fvapc6/163
Author: Syeda Mubashira Anjum Syed Saleem, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India
Abstract:
Bakery products such as cakes are widely consumed all over the world; hence, their enrichment with vitamins, minerals, polyphenols and fibers is considered as an effective way to produce high nutritional value foods. Achieving this goal is possible using fruits and vegetables in the formulation of food products (Fakhreddin Salehi and Sara Aghajanzadeh, 2020). Cakes are the products that have the highest consumption rate among baked goods. Cake quality is strongly dependent on the type of ingredients, formulation and baking conditions. A good-quality cake should have high volume with a fine uniform moist crumb. The cake structure can be set by formation of a protein–starch network where the expansion of each bubble dominates over destructive events such as coalescence and disproportionation. Baking of cakes has three main stages: the initial stage involves batter expansion and moisture loss; the second stage continues with further moisture loss and a beginning of volume rise, which reaches a stable final stage with air pockets entrapped inside a food matrix of protein and starch network. The air cells introduced into the batter during mixing are the origin of the air pockets that are stabilized by starch gelatinization and protein denaturation during baking of the cake.