Abstract
The investigation dealt with the effect of the replacement of a part of wheat flour by pea flour on the properties of batters and cakes. As the protein composition of pea flour differs from that of wheat, the effect of its incorporation on batter formation and cake properties was monitored throughout the different steps of cake processing. The incorporation of air, which influences the cell structure and density of the cake, was the subject of particular attention. Four orders of incorporation were first investigated to identify their effects on a standard recipe made with 100% wheat flour. Mixing first egg and sugar together allows introducing air, but most of it is lost after oil and flour introduction. Whatever the order of incorporation, the density of the batter ends around 1.1 ± 0.2 g.cm−1. However, batter consistencies are significantly different and resulting cakes show different crumb structures. These results are discussed in terms of physicochemical mechanisms, and a schematic representation of the phenomena occurring at the different steps of mixing depending on the order of ingredient incorporation is proposed. When 20 and 40% of the wheat flour was replaced by pea flour using the two most energy-efficient orders of incorporation, more air was incorporated into the batter. However, the resulting cakes were denser, but surprisingly softer. Differences in cell structure explain this apparent contradiction.
Similar content being viewed by others
References
AACC Approved Methods of Analysis, 11th Ed. Method 46–12.01, Crude Protein—Kjeldahl Method, Boric Acid Modification. Cereals & Grains Association, St. Paul, MN, U.S.A. http://dx.doi.org/https://doi.org/10.1094/AACCIntMethod-46-12.01
Asif M, Rooney LW, Ali R, Riaz MN (2013) Application and opportunities of pulses in food system: a review. Crit Rev Food Sci Nutr 53:1168–1179. https://doi.org/10.1080/10408398.2011.574804
Boye JI, Aksay S, Roufik S et al (2010) Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Res Int 43:537–546. https://doi.org/10.1016/j.foodres.2009.07.021
Chesterton AKS, Meza BE, Moggridge GD et al (2011) Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects. J Food Eng 105:332–342. https://doi.org/10.1016/j.jfoodeng.2011.02.043
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 Sci Technol 49:48–54. https://doi.org/10.1016/j.lwt.2012.05.009
Dewaest M, Villemejane C, Berland S et al (2017a) Effect of crumb cellular structure characterized by image analysis on cake softness. J Texture Stud 49:328–338. https://doi.org/10.1111/jtxs.12303
Dewaest M, Villemejane C, Berland S et al (2017b) Changes in protein size distribution during wheat flour cake processing. LWT—Food Sci Technol 79:333–341. https://doi.org/10.1016/j.lwt.2017.01.036
Donovan JW (1977) A study of the baking process by differential scanning calorimetry. J Sci Food Agric 28:571–578. https://doi.org/10.1002/jsfa.2740280616
FAO (2011) Feeding the future. In: McLeod A (ed) World Livestock 2011—Livestock in food security. FAO, Rome, pp 77–97
Gómez M, Doyagüe MJ, de la Hera E (2012) Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes. LWT—Food Sci Technol 46:142–147. https://doi.org/10.1016/j.lwt.2011.10.014
Gómez M, Oliete B, García-Álvarez J et al (2008) Characterization of cake batters by ultrasound measurements. J Food Eng 89:408–413
Gómez M, Oliete B, Rosell CM et al (2008) Studies on cake quality made of wheat–chickpea flour blends. LWT—Food Sci Technol 41:1701–1709
Monnet A-F, Laleg K, Michon C, Micard V (2019a) Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties. Trends Food Sci Technol. 86:131–143
Monnet A-F, Michon C, Jeuffroy M-H, Blumenthal D (2019b) 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
Morel M-H, Dehlon P, Autran JC et al (2000) Effects of temperature, sonication time, and power settings on size distribution and extractability of total wheat flour proteins as determined by size-exclusion high-performance liquid chromatography. Cereal Chem 77:685–691. https://doi.org/10.1094/CCHEM.2000.77.5.685NFENISO2171,V03-720(2010).Céréales,légumineusesetproduitsdérivés-Dosagedutauxdecendresparincinération.17p
NF EN ISO 712, V03–707 (2010). Céréales et produits céréaliers—Détermination de la teneur en eau - Méthode de référence. 23 p.
Noorfarahzilah M, Lee JS, Sharifudin MS et al (2014) Applications of composite flour in development of food products. Int Food Res J 21:2061–2074
Ozkahraman BC, Sumnu G, Sahin S (2016) Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven. J Food Sci Technol 53:1567–1575
Reijnders L, Soret S (2003) Quantification of the environmental impact of different dietary protein choices. Am J Clin Nutr 78:664S-668S
Ronda F, Oliete B, Gómez M et al (2011) Rheological study of layer cake batters made with soybean protein isolate and different starch sources. J Food Eng 102:272–277. https://doi.org/10.1016/j.jfoodeng.2010.09.001
Sahi SS, Alava JM (2003) Functionality of emulsifiers in sponge cake production. J Sci Food Agric 83:1419–1429
Toews R, Wang N (2013) Physicochemical and functional properties of protein concentrates from pulses. Food Res Int 52:445–451. https://doi.org/10.1016/j.foodres.2012.12.009
Wang J, Zhao M, Yang X, Jiang Y (2006) Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration. J Cereal Sci 44:93–100. https://doi.org/10.1016/j.jcs.2006.04.002
Wilderjans E, Luyts A, Brijs K, Delcour J, a. (2013) Ingredient functionality in batter type cake making. Trends Food Sci Technol 30:6–15. https://doi.org/10.1016/j.tifs.2013.01.001
Wilderjans E, Pareyt B, Goesaert H et al (2008) The role of gluten in a pound cake system: A model approach based on gluten–starch blends. Food Chem 110:909–915. https://doi.org/10.1016/j.foodchem.2008.02.079
Yang X, Foegeding EA (2010) Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes). Food Hydrocoll 24:227–238. https://doi.org/10.1016/j.foodhyd.2009.09.011
Young VR, Pellett PL (1994) Plant proteins in relation to human protein and amino acid nutrition. Am J Clin Nutr 59:1203S-1212S
Acknowledgments
The authors thank Margaux Chevaleyre for help with the experiments, and Joëlle Bonicel and Valérie Micard for the measurement of protein size distribution by SE-HPLC.
This work was carried out in the framework of the FLEXIPROCESS project with financial support from the Carnot institute Qualiment. The authors acknowledge the Carnot institute Qualiment, AgroParisTech, and the French Ministry of Higher Education and Research for their financial support of the authors.
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, A.F., Jeuffroy, M.H., Villemejane, C. et al. Effect of the order of incorporation of cake ingredients on the formation of batter and the final properties: contribution of the addition of pea flour. J Food Sci Technol 58, 4252–4262 (2021). https://doi.org/10.1007/s13197-020-04899-0
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04899-0