Effect of oat β-glucan and its oxidised derivative on the quality characteristics of sponge cake
Summary The objective of this study was to investigate the characteristics of sponge cakes containing native oat β‐glucan (BG‐B) and its oxidised derivative with TEMPO (2, 2, 6, 6‐tetramethyl‐1‐piperidine oxoammonium ion) (Oxi‐B). BG‐B and Oxi‐B were substituted at 1% (w/w) into a formulation, and t...
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| Veröffentlicht in: | International journal of food science & technology 2011-12, Vol.46 (12), p.2663-2668 |
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| container_title | International journal of food science & technology |
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| creator | Lee, Kwang Y. Park, Seung Y. Lee, Hyeon G. |
| description | Summary
The objective of this study was to investigate the characteristics of sponge cakes containing native oat β‐glucan (BG‐B) and its oxidised derivative with TEMPO (2, 2, 6, 6‐tetramethyl‐1‐piperidine oxoammonium ion) (Oxi‐B). BG‐B and Oxi‐B were substituted at 1% (w/w) into a formulation, and then the effects of BG‐B and Oxi‐B addition on the pasting properties of wheat flour and the physicochemical and textural properties of sponge cakes were determined. The pasting parameters of wheat flour were increased by BG‐B, whereas they were decreased in wheat flour with added Oxi‐B. The cake containing Oxi‐B had a lower volume, and a higher symmetry and uniformity than the BG‐B cake. The Oxi‐B cake exhibited smaller L* and b* values and a higher a* value than the control in crumb and crust colour. According to texture profile analysis, the BG‐B cake had increased hardness, chewiness and gumminess, whereas the Oxi‐B cake had decreased hardness. |
| doi_str_mv | 10.1111/j.1365-2621.2011.02798.x |
| format | Article |
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The objective of this study was to investigate the characteristics of sponge cakes containing native oat β‐glucan (BG‐B) and its oxidised derivative with TEMPO (2, 2, 6, 6‐tetramethyl‐1‐piperidine oxoammonium ion) (Oxi‐B). BG‐B and Oxi‐B were substituted at 1% (w/w) into a formulation, and then the effects of BG‐B and Oxi‐B addition on the pasting properties of wheat flour and the physicochemical and textural properties of sponge cakes were determined. The pasting parameters of wheat flour were increased by BG‐B, whereas they were decreased in wheat flour with added Oxi‐B. The cake containing Oxi‐B had a lower volume, and a higher symmetry and uniformity than the BG‐B cake. The Oxi‐B cake exhibited smaller L* and b* values and a higher a* value than the control in crumb and crust colour. According to texture profile analysis, the BG‐B cake had increased hardness, chewiness and gumminess, whereas the Oxi‐B cake had decreased hardness.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2011.02798.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Baking performance ; Biological and medical sciences ; Cakes ; Cereal and baking product industries ; Derivatives ; Flour ; Food industries ; Fundamental and applied biological sciences. Psychology ; Hardness ; oat β-glucan ; oxidation ; sponge cakes ; Sponges ; Surface layer ; TEMPO ; Texture ; Wheat</subject><ispartof>International journal of food science & technology, 2011-12, Vol.46 (12), p.2663-2668</ispartof><rights>2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2818-f678b6efba79b4a99217b4700608610199aae7ddaca0a0282500b85b92e382953</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2011.02798.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2011.02798.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24765415$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Lee, Kwang Y.</creatorcontrib><creatorcontrib>Park, Seung Y.</creatorcontrib><creatorcontrib>Lee, Hyeon G.</creatorcontrib><title>Effect of oat β-glucan and its oxidised derivative on the quality characteristics of sponge cake</title><title>International journal of food science & technology</title><description>Summary
The objective of this study was to investigate the characteristics of sponge cakes containing native oat β‐glucan (BG‐B) and its oxidised derivative with TEMPO (2, 2, 6, 6‐tetramethyl‐1‐piperidine oxoammonium ion) (Oxi‐B). BG‐B and Oxi‐B were substituted at 1% (w/w) into a formulation, and then the effects of BG‐B and Oxi‐B addition on the pasting properties of wheat flour and the physicochemical and textural properties of sponge cakes were determined. The pasting parameters of wheat flour were increased by BG‐B, whereas they were decreased in wheat flour with added Oxi‐B. The cake containing Oxi‐B had a lower volume, and a higher symmetry and uniformity than the BG‐B cake. The Oxi‐B cake exhibited smaller L* and b* values and a higher a* value than the control in crumb and crust colour. According to texture profile analysis, the BG‐B cake had increased hardness, chewiness and gumminess, whereas the Oxi‐B cake had decreased hardness.</description><subject>Baking performance</subject><subject>Biological and medical sciences</subject><subject>Cakes</subject><subject>Cereal and baking product industries</subject><subject>Derivatives</subject><subject>Flour</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hardness</subject><subject>oat β-glucan</subject><subject>oxidation</subject><subject>sponge cakes</subject><subject>Sponges</subject><subject>Surface layer</subject><subject>TEMPO</subject><subject>Texture</subject><subject>Wheat</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNo9kM1O4zAUha0RSFN-3sEbJDbJXDtxbG-QEIIC6gyLgpiddeM44BKSErtM-1o8CM9EMkW9m3Olc_QtPkIog5QN92uRsqwQCS84SzkwlgKXWqXrH2SyK_bIBLSAROQ8-0kOQlgAAM9kPiF4WdfORtrVtMNIPz-Sp2ZlsaXYVtTHQLu1r3xwFa1c798x-ndHu5bGZ0ffVtj4uKH2GXu0cehD9DaMrLDs2idHLb64I7JfYxPc8Xcekoery_uL62R2N725OJ8lliumkrqQqixcXaLUZY5acybLXAIUoAoGTGtEJ6sKLQICV1wAlEqUmrtMcS2yQ3K65S777m3lQjSvPljXNNi6bhXMwAAluQI2TE--pxgsNnWPrfXBLHv_iv3G8FwWImcj8my7--cbt9n1DMyo3izMaNiMhs2o3vxXb9bm5vZqPr4DINkCBjNuvQNg_2IKmUlhHv9Mzfzvb_bImTAy-wKiOIj-</recordid><startdate>201112</startdate><enddate>201112</enddate><creator>Lee, Kwang Y.</creator><creator>Park, Seung Y.</creator><creator>Lee, Hyeon G.</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><scope>BSCLL</scope><scope>IQODW</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>201112</creationdate><title>Effect of oat β-glucan and its oxidised derivative on the quality characteristics of sponge cake</title><author>Lee, Kwang Y. ; Park, Seung Y. ; Lee, Hyeon G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2818-f678b6efba79b4a99217b4700608610199aae7ddaca0a0282500b85b92e382953</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Baking performance</topic><topic>Biological and medical sciences</topic><topic>Cakes</topic><topic>Cereal and baking product industries</topic><topic>Derivatives</topic><topic>Flour</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hardness</topic><topic>oat β-glucan</topic><topic>oxidation</topic><topic>sponge cakes</topic><topic>Sponges</topic><topic>Surface layer</topic><topic>TEMPO</topic><topic>Texture</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lee, Kwang Y.</creatorcontrib><creatorcontrib>Park, Seung Y.</creatorcontrib><creatorcontrib>Lee, Hyeon G.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lee, Kwang Y.</au><au>Park, Seung Y.</au><au>Lee, Hyeon G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of oat β-glucan and its oxidised derivative on the quality characteristics of sponge cake</atitle><jtitle>International journal of food science & technology</jtitle><date>2011-12</date><risdate>2011</risdate><volume>46</volume><issue>12</issue><spage>2663</spage><epage>2668</epage><pages>2663-2668</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
The objective of this study was to investigate the characteristics of sponge cakes containing native oat β‐glucan (BG‐B) and its oxidised derivative with TEMPO (2, 2, 6, 6‐tetramethyl‐1‐piperidine oxoammonium ion) (Oxi‐B). BG‐B and Oxi‐B were substituted at 1% (w/w) into a formulation, and then the effects of BG‐B and Oxi‐B addition on the pasting properties of wheat flour and the physicochemical and textural properties of sponge cakes were determined. The pasting parameters of wheat flour were increased by BG‐B, whereas they were decreased in wheat flour with added Oxi‐B. The cake containing Oxi‐B had a lower volume, and a higher symmetry and uniformity than the BG‐B cake. The Oxi‐B cake exhibited smaller L* and b* values and a higher a* value than the control in crumb and crust colour. According to texture profile analysis, the BG‐B cake had increased hardness, chewiness and gumminess, whereas the Oxi‐B cake had decreased hardness.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2011.02798.x</doi><tpages>6</tpages></addata></record> |
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| language | eng |
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| source | Oxford Journals Open Access Collection; Wiley Online Library - AutoHoldings Journals |
| subjects | Baking performance Biological and medical sciences Cakes Cereal and baking product industries Derivatives Flour Food industries Fundamental and applied biological sciences. Psychology Hardness oat β-glucan oxidation sponge cakes Sponges Surface layer TEMPO Texture Wheat |
| title | Effect of oat β-glucan and its oxidised derivative on the quality characteristics of sponge cake |
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