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Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties

Abstract : This study concerns the mixing under gas pressure of a cake batter free from baking powder. Mixing the batter under pressure has been considered as an alternative to baking powder with the aim of forcing the aeration of the batter and possibly the solubilization of gas in the liquid phase of the batter. A prototype mixer was used with air, CO2 and N-2 applied with gauge pressures of 0.3 and 0.5 bar. CO2 pressure of 0.3 and 0.5 bar yielded the best results in terms of specific volume of cake with 2.5 mL/g which was 89% of the specific volume of control cake with baking powders. The improvement was attributed to the solubilization of CO2 in the liquid phase of the batter, which was evidenced by a decrease in the pH of the batter.
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https://hal.inrae.fr/hal-03465189
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Submitted on : Friday, December 3, 2021 - 4:58:46 PM
Last modification on : Wednesday, April 27, 2022 - 4:59:52 AM

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Juliette Palier, Alain Le-Bail, C. Loisel, Le‐bail Patricia. Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties. Journal of Food Engineering, Elsevier, 2022, 316, pp.110824. ⟨10.1016/j.jfoodeng.2021.110824⟩. ⟨hal-03465189⟩

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