Investigation of Pore Area and Pore Size Distribution of Cakes with Different Formulations Baked in Different Ovens by Image Analysis (Turkish with English Abstract)
Abstract
In this study, it was aimed to investigate the effects of different formulations and ovens on percent of pore area and pore size distribution of cakes. Variation of pore area and pore size distribution was determined by image analysis. Cakes were baked in microwave and infrared-microwave combination oven. For comparison, cakes were also baked in conventional oven. As different formulations, fat replacers, emulsifiers and different fat contents (0 % and 25 %) were used. Percent of pore area and volume index for all types of baking schemes were found to be dependent on the formulation. It was found that addition of malto dextrin to the formulation resulted in a more uniform structure for cakes baked in infrared-microwave combination. Cakes containing SimplesseTM which is a protein based fat replacer, baked in microwave and infrared-microwave combination oven were found to be the most porous cakes and had the largest pores.
References
- Kilic K, Boyaci IH, Koksel H, Kusmenoglu I. 2007. A classification system for beans using computer vision and artifical neural networks. Journal of Food Engineering, 78: 897-904.
- Scott A. 1994. Automated continuous online inspection, detection and rejection. Food Technology Europe, 1(4) 86–88.
- Sapirstein HD. 1995. Quality control in commercial baking: machine vision inspection of crumb grain in bread and cake products. In Food Processing Automation IV Proceedings of the FPAC Conference, St. Joseph, Michigan, USA, ASAE.
- Kocer D, Hicsasmaz Z, Bayindirli A, Katnas S. 2007. Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. Journal of Food Engineering, 78(3) 953-964.
- Buffler C. 1993. Microwave cooking and processing: Engineering Fundamentals for the Food Scientist (Pp. 6-7, 150- 151). Avi Book, New York.
- AACC. 1991. Approved Methods of the AACC (Method 10-91). American Association of Cereal Chemists, St Paul, MN.
- Roca E, Broyart B, Guillard V, Guilbert S, Gontard N. 2007. Controlling moisture transport in a cereal porous product by modification of structural or formulation parameters. Food Research International, 40 (4) 461-469.
- Ozmutlu O, Sumnu G, Sahin S. 2001. Effects of different formulations on the quality of microwave baked breads. Euro- pean Food Research and Technology, 213: 38-42.
- Martin DJ, Tsen CC. 1981. Baking high ratio white layer cakes with microwave energy. Journal of Food Science. 46(5) 1507-1513.
Farklı Fırınlarda Pişirilen ve Farklı Formülasyonlara Sahip Keklerin Gözeneklilik ve Gözenek Boyutu Dağılımlarının Görüntü Analiz Yöntemi ile İncelenmesi
Abstract
Bu çalışmada farklı formülasyonların ve fırınların, keklerin gözeneklilik ve gözenek boyutu dağılımı üzerine etkilerinin araştırılması amaçlanmıştır. Gözenek alanının ve gözenek boyutu dağılımının değişimi görüntü analiz yöntemi ile belirlenmiştir. Kekler mikrodalga ve kızılötesi-mikrodalga kombinasyonlu fırınlarda pişirilmiştir. Karşılaştırma için, kekler konvansiyonel fırında da pişirilmiştir. Farklı formülasyonlar olarak, yağ ikameleri, emülgatörler ve farklı yağ içerikleri (% 0 ve % 25) kullanılmıştır. Bütün pişirme yöntemleri için gözenek alanı oranı ve hacim indeksi verilerinin formülasyona bağlı olduğu bulunmuştur. Kızıl ötesi-mikrodalga kombinasyonlu fırında pişirilen kek örnekleri için formülasyona malto dekstrin eklenmesinin daha düzgün bir yapıya neden olduğu gözlenmiştir. Protein bazlı bir yağ ikamesi olan SimplesseTM içeren kekler mikrodalga ve kızıl ötesi-mikrodalga kombinasyonlu fırında pişirildiklerinde gözeneklilik değerleri yüksek bulunmuş ve aynı zamanda çok büyük gözeneklere sahip bir yapı elde edilmiştir.
References
- Kilic K, Boyaci IH, Koksel H, Kusmenoglu I. 2007. A classification system for beans using computer vision and artifical neural networks. Journal of Food Engineering, 78: 897-904.
- Scott A. 1994. Automated continuous online inspection, detection and rejection. Food Technology Europe, 1(4) 86–88.
- Sapirstein HD. 1995. Quality control in commercial baking: machine vision inspection of crumb grain in bread and cake products. In Food Processing Automation IV Proceedings of the FPAC Conference, St. Joseph, Michigan, USA, ASAE.
- Kocer D, Hicsasmaz Z, Bayindirli A, Katnas S. 2007. Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. Journal of Food Engineering, 78(3) 953-964.
- Buffler C. 1993. Microwave cooking and processing: Engineering Fundamentals for the Food Scientist (Pp. 6-7, 150- 151). Avi Book, New York.
- AACC. 1991. Approved Methods of the AACC (Method 10-91). American Association of Cereal Chemists, St Paul, MN.
- Roca E, Broyart B, Guillard V, Guilbert S, Gontard N. 2007. Controlling moisture transport in a cereal porous product by modification of structural or formulation parameters. Food Research International, 40 (4) 461-469.
- Ozmutlu O, Sumnu G, Sahin S. 2001. Effects of different formulations on the quality of microwave baked breads. Euro- pean Food Research and Technology, 213: 38-42.
- Martin DJ, Tsen CC. 1981. Baking high ratio white layer cakes with microwave energy. Journal of Food Science. 46(5) 1507-1513.
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | October 1, 2008 |
| Published in Issue | Year 2008 Volume: 33 Issue: 5 |
