Abstract
The use of composite wheat-pea flours is of nutritional interest because their essential amino acid profile is closer to human needs than that of wheat alone. However, composite flours might be more variable than wheat flour alone, so manufacturers need to be able to monitor the quality of the cakes. The effects of the quality of the raw material and cake manufacturing process variables on cake density and shape and crumb color, texture, and cell structure were studied. An experimental design with seven flour quality and processing variables was implemented (56 trials). A multiobjective model was built, and its prediction capacity was validated. It is able to compensate for variations in flour quality by adjusting the levels of the processing variables.
Similar content being viewed by others
References
Asselman, A., van Straten, G., Boom, R. M., Esveld, D. C., & van Boxtel, A. J. B. (2007). Quality prediction of bakery products in the initial phase of process design. Innovative Food Science & Emerging Technologies, 8(2), 285–298. https://doi.org/10.1016/j.ifset.2007.01.006.
Baş, D., & Boyacı, I. H. (2007). Modeling and optimization I: usability of response surface methodology. Journal of Food Engineering, 78(3), 836–845. https://doi.org/10.1016/j.jfoodeng.2005.11.024.
De la Hera, E., Ruiz-París, E., Oliete, B., & Gómez, M. (2012). Studies of the quality of cakes made with wheat-lentil composite flours. LWT - Food Science and Technology, 49(1), 48–54. https://doi.org/10.1016/j.lwt.2012.05.009.
De Vries, H., Mikolajczak, M., Salmon, J.-M., Abecassis, J., Chaunier, L., Guessasma, S., et al. (2017). Small-scale food process engineering — challenges and perspectives. Innovative Food Science & Emerging Technologies, 46, 122–130. https://doi.org/10.1016/J.IFSET.2017.09.009.
Dewaest, M., Villemejane, C., Berland, S., Michon, C., Verel, A., & Morel, M.-H. (2017a). Changes in protein size distribution during wheat flour cake processing. LWT - Food Science and Technology, 79, 333–341. https://doi.org/10.1016/j.lwt.2017.01.036.
Dewaest, M., Villemejane, C., Berland, S., Neron, S., Clement, J., Verel, A., & Michon, C. (2017b). Effect of crumb cellular structure characterized by image analysis on cake softness. Journal of Texture Studies, 49(3), 328–338. https://doi.org/10.1111/jtxs.12303.
Donovan, J. W. (1977). A study of the baking process by differential scanning calorimetry. Journal of the Science of Food and Agriculture, 28(6), 571–578. https://doi.org/10.1002/jsfa.2740280616.
Esveld, D. C., Boom, R. M., Van Straten, G., & Van Boxtel, A. J. B. (2008). Product quality driven design of bakery operations using dynamic optimization. Journal of Food Engineering, 86(3), 399–413. https://doi.org/10.1016/j.jfoodeng.2007.10.015.
Farooq, Z., & Boye, J. I. (2011). Novel food and industrial applications of pulse flours and fractions. In B. K. Tiwari, A. Gowen, & B. McKenna (Eds.), Pulse Foods: Processing, Quality and Nutraceutical Applications (pp. 283–323). Academic Press.
Ferrari, I., Alamprese, C., Mariotti, M., Lucisano, M., & Rossi, M. (2013). Optimisation of cake fat quantity and composition using response surface methodology. International Journal of Food Science & Technology, 48(3), 468–476. https://doi.org/10.1111/ijfs.12018.
Gergely, S., Bekassy-Molnar, E., & Vatai, G. (2003). The use of multiobjective optimization to improve wine filtration. Journal of Food Engineering, 58(4), 311–316. https://doi.org/10.1016/S0260-8774(02)00376-X.
Gibson, L. J., & Ashby, M. F. (1982). The mechanics of three-dimensional cellular materials. Proceedings of the Royal Society A: Mathematical, Physical and Engineering Sciences, 382(1782), 43–59. https://doi.org/10.1098/rspa.1982.0088.
Gómez, M., Oliete, B., Rosell, C. M., Pando, V., & Fernández, E. (2008). Studies on cake quality made of wheat–chickpea flour blends. LWT - Food Science and Technology, 41(9), 1701–1709. https://doi.org/10.1016/j.lwt.2007.11.024.
Gómez, M., Doyagüe, M. J., & De Hera, E. (2012). Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes. LWT - Food Science and Technology, 46(1), 142–147. https://doi.org/10.1016/j.lwt.2011.10.014.
Heenan, S. P., Dufour, J.-P., Hamid, N., Harvey, W., & Delahunty, C. M. (2010). The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system. LWT - Food Science and Technology, 43(7), 1032–1041. https://doi.org/10.1016/j.lwt.2009.12.009.
Lostie, M., Peczalski, R., Andrieu, J., & Laurent, M. (2002). Study of sponge cake batter baking process. Part I: experimental data. Journal of Food Engineering, 51(2), 131–137. https://doi.org/10.1016/S0260-8774(01)00049-8.
Massey, A. H., Khare, A. S., & Niranjan, K. (2001). Air inclusion into a model cake batter using a pressure whisk: development of gas hold-up and bubble size distribution. Journal of Food Science, 66(8), 1152–1157.
Monnet, A.-F., Laleg, K., Michon, C., & Micard, V. (under revision). Legume-enriched cereal products: a generic approach derived from material science to predict their structuring by the process and their final properties. Trends in Food Science & Technology.
Nemecek, T., von Richthofen, J.-S., Dubois, G., Casta, P., Charles, R., & Pahl, H. (2008). Environmental impacts of introducing grain legumes into European crop rotations. European Journal of Agronomy, 28(3), 380–393. https://doi.org/10.1016/j.eja.2007.11.004.
Noorfarahzilah, M., Lee, J. S., Sharifufin, M. S., Mohd Fadzelly, A. B., & Hasmadi, M. (2014). Applications of composite flour in development of food products. International Food Research Journal, 21(6), 2061–2074.
Ronda, F., Oliete, B., Gómez, M., Caballero, P. A., & Pandon, V. (2011). Rheological study of layer cake batters made with soybean protein isolate and different starch sources. Journal of Food Engineering, 102(3), 272–277. https://doi.org/10.1016/j.jfoodeng.2010.09.001.
Sahi, S. S., & Alava, J. M. (2003). Functionality of emulsifiers in sponge cake production. Journal of the Science of Food and Agriculture, 83(14), 1419–1429. https://doi.org/10.1002/jsfa.1557.
Sanchez, H. D., Osella, C. A., & De La Torre, M. A. (2004). Use of response surface methodology to optimize gluten-free bread fortified with soy flour and dry milk. Food Science and Technology International, 10(1), 5–9. https://doi.org/10.1177/1082013204042067.
Sato, H., Matsumura, T., & Shibukawa, S. (1987). Apparent heat transfer in a forced convection oven and properties of baked food. Journal of Food Science, 52(1), 185–188.
Szczesniak, A. S. (2002). Texture is a sensory property. Food Quality and Preference, 13(4), 215–225. https://doi.org/10.1016/S0950-3293(01)00039-8.
Tan, M. C., Chin, N. L., & Yusof, Y. A. (2012). A Box–Behnken design for determining the optimum experimental condition of cake batter mixing. Food and Bioprocess Technology, 5(3), 972–982. https://doi.org/10.1007/s11947-010-0394-5.
Turabi, E., Sumnu, G., & Sahin, S. (2008). Optimization of baking of rice cakes in infrared–microwave combination oven by response surface methodology. Food and Bioprocess Technology, 1(1), 64–73. https://doi.org/10.1007/s11947-007-0003-4.
Young, V. R., & Pellett, P. L. (1994). Plant proteins in relation to human protein and amino acid nutrition. The American Journal of Clinical Nutrition, 59(5 Suppl), 1203S–1212S.
Acknowledgements
The authors thank Brigitte Deau, Anne-Marie Gibon, and Alexandre Eurieult for the help with the experiments.
Funding
This work was carried out in the framework of the FLEXIPROCESS project with financial support from the Carnot Qualiment Agency. The authors thank the Carnot Qualiment, AgroParisTech, and the French Ministry of Higher Education and Research for their financial support.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Monnet, AF., Michon, C., Jeuffroy, MH. et al. Taking into Account Upstream Variability of Flours with Processing Variables in Legume-Enriched Soft Cakes: Conception of a Multiobjective Model for the Monitoring of Physical Properties. Food Bioprocess Technol 12, 625–635 (2019). https://doi.org/10.1007/s11947-018-2230-2
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-018-2230-2