Influence of sucrose particles type and size on the development of the aroma properties of sponge cakes.
The aim of a recent study, carried out by a group of Irish researchers (Garvey et al., 2023), was to investigate the influence of sucrose particles (PS) size and type on the aroma properties of sponge cakes. In particular, six different cake formulations were prepared for testing using two sucrose sources, i.e. sugar-beet and sugar-cane, at large and small particle sizes.
Volatile compounds and odour active compounds were analysed by gas chromatography mass spectrometry (GC–MS) and by gas chromatography-olfactory (GC-O) 62 volatile compounds were identified, including methional, furfural, 2,3-dimethylpyrazine, heptanal and (E)-2-octenal, which contribute most to the aroma of these sponge cakes. In addition, the particle size had the greatest impact on the development of volatile compounds, especially pyrazines.
Finally, according to the study, small particle size, particularly from sugarbeet, yielded higher levels of some Maillard and caramelisation reaction compounds, such as furfural. In conclusion, the authors argue that the results so far are very interesting and provide useful information for the sector’s industry to optimize the formulation of sponge cakes. However, further analysis is necessary to investigate the effect of these parameters on other quality properties of the product, in particular sensory ones.
Correlations between mixing time and qualitative properties of whole wheat flour-based cookie doughs and cookies.
The objective of a recent study, carried out by a group of international researchers (Dhal et al., 2023), was to investigate the impact of mixing time (1 to 10 min) on the physical properties of whole wheat flour-based cookie doughs and cookies. The results show that the product components were better organized in the samples mixed for 3 minutes when compared with the other times.
According to the study, higher mixing time favours the formation of water agglomeration. Doughs mixed for 3 minutes also exhibited the lowest electrical impedance. After baking, the cookies showed no discernible change in appearance, regardless of the mixing times. However, the cookies obtained with a mixing time of 5 min demonstrated the strongest hydrogen bonding and, in general, their texture attributes were more reproducible than those of other cookie samples.
Finally, an extension of the mixing time increases the cookie hardness. In conclusion, the dough with a mixing time of 5 minutes was found to be the best, although further tests are desirable to evaluate the effects of the variation of this parameter on other cookie sensory properties, in particular sensory ones.
References: E.C. Garvey et al., Food Chemistry, 417, 2023, 135860; Dhal et al., Foods, 12, 2023, 1-24.
