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Original article
Effect of oat β-glucan and its oxidised derivative on the quality characteristics of sponge cake
Article first published online: 14 OCT 2011
DOI: 10.1111/j.1365-2621.2011.02798.x
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
Issue
International Journal of Food Science & Technology
Volume 46, Issue 12, pages 2663–2668, December 2011
Additional Information
How to Cite
Lee, K. Y., Park, S. Y. and Lee, H. G. (2011), Effect of oat β-glucan and its oxidised derivative on the quality characteristics of sponge cake. International Journal of Food Science & Technology, 46: 2663–2668. doi: 10.1111/j.1365-2621.2011.02798.x
Publication History
- Issue published online: 14 NOV 2011
- Article first published online: 14 OCT 2011
- (Received 18 February 2011; Accepted in revised form 13 August 2011)
- Abstract
- Article
- References
- Cited By
Keywords:
- Baking performance;
- oat β-glucan;
- oxidation;
- sponge cakes;
- TEMPO
Summary
The objective of this study was to investigate the characteristics of sponge cakes containing native oat β-glucan (BG-B) and its oxidised derivative with TEMPO (2, 2, 6, 6-tetramethyl-1-piperidine oxoammonium ion) (Oxi-B). BG-B and Oxi-B were substituted at 1% (w/w) into a formulation, and then the effects of BG-B and Oxi-B addition on the pasting properties of wheat flour and the physicochemical and textural properties of sponge cakes were determined. The pasting parameters of wheat flour were increased by BG-B, whereas they were decreased in wheat flour with added Oxi-B. The cake containing Oxi-B had a lower volume, and a higher symmetry and uniformity than the BG-B cake. The Oxi-B cake exhibited smaller L* and b* values and a higher a* value than the control in crumb and crust colour. According to texture profile analysis, the BG-B cake had increased hardness, chewiness and gumminess, whereas the Oxi-B cake had decreased hardness.