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Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

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Abstract

The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.

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Acknowledgments

This study was supported financially by Junta de Castilla y León (VA054A12-2), Spain.

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Authors and Affiliations

  1. Food Technology Area, College of Agricultural Engineering, University of Valladolid, Avda. Madrid 44, 34004, Palencia, Spain

    Laura Román, Isabel Santos, Mario M. Martínez & Manuel Gómez

Authors
  1. Laura Román
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  2. Isabel Santos
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  3. Mario M. Martínez
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  4. Manuel Gómez
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Corresponding author

Correspondence to Manuel Gómez.

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Highlights

Extruded flour paste and emulsifier were used as oil replacer in cakes

Oil replacement reduces the number and increases the size of air bubbles in batters

Oil reduction decreases viscoelastic properties, leading to a less structured batter

Emulsifier addition results in good quality cakes minimizing oil reduction effect

Emulsifier incorporation improved consumer acceptability of the reduced fat cakes

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Román, L., Santos, I., Martínez, M.M. et al. Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality. J Food Sci Technol 52, 8188–8195 (2015). https://doi.org/10.1007/s13197-015-1909-x

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  • DOI: https://doi.org/10.1007/s13197-015-1909-x

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