(592b) Volume Expansion of Cakes during Baking and Its Influence on the Quality

Located at the end of the processing line, baking is essential in the manufacturing of starchy products (e.g. breads, cookies, cakes). This operation results in the manufacturing of products with typically important technological macroscopic properties (e.g. moisture content, proper dimensions or yield, desired and appealing color, texture and taste). During, biochemical constituents undergo physico-chemical changes at microscopic level (e.g. phase transition, modification of structural properties etc.). Results of these changes are appreciable. As an example during baking, the dough/batter of starchy products increased and the macroscopic volume is expanding from the effect of the air incorporation (mixing), the production of CO2 either by the chemical agent or by fermentation (proofing) and the water vaporization (during baking). For all starchy products, typical kinetic profiles are usually obtained: an increase up to around 2/3 to 2/4 of the baking time then a decrease to some extent. Without quantifying the relationship between the cellular structure and the molecular forces that govern its creation and stabilization, there is little hope of developing the process science that will permit us to control the formation of these man-made cellular solids (i.e. a solid matrix with an associated. The objective of the study was to analyze the main factors responsible for the generation of the expanded or porous structure during baking. More specifically, the amount (X) of a typical leavening agent (0, 1X and 2X) and 5 levels of constant baking temperatures (200, 225, 250, 275, 300^oC) were studied for their effect on color, texture and volume expansion. Increasing the quantity of leavening agents did not necessarily result in a significant effect on volume expansion but the firmness of the resulting products was decreased. As expected, a slight increase of the temperature resulted in an increase of the volume expansion but an important elevation of the temperature resulted in a decrease of the volume accompanied by an intense surface color and an increase of the firmness.