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The mechanism of fruit holding in high‐ratio cake batters
Author(s) -
Cornford S. J.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740121008
Subject(s) - food science , swelling , rheology , starch , chemistry , viscosity , yield (engineering) , apparent viscosity , shear rate , materials science , composite material
An investigation into the factors affecting fruit holding in high‐ratio cake batters is described in relation to the results of baking tests and measurements of the rheological properties of the batters. the cake batters behaved as plastic materials having a small yield value and flow properties in which shear stress varied almost linearly with square root of rate of shear. Yield value and apparent viscosity showed minimum values in the temperature range 140–160°F. Chlorine treatment of the flour was a major factor affecting fruit holding and its mechanism was to permit greater swelling of the starch at low temperatures, below the normal swelling temperature, which increased the yield value of the batter. Reduced protein content and coarse particle size of the flour were detrimental to fruit holding. Other factors examined were different acid ingredients, salt, type of fruit and egg quality.