Effect of flour heating (dry and moist) on batter physical properties and sponge cake quality

Effect of heat treatment of soft wheat flour (with low and high gluten contents) was investigated on batter characteristics and cake quality. Physical properties of cake batter such as specific gravity and consistency, cake properties (volume, specific volume, apparent density, solid density, apparent porosity, moisture, symmetry and uniformity, color and firmness and the final score of sensory evaluation were evaluated. Results showed that increasing time and temperature of dry heat led to a decrease in specific gravity of cake batter, cake moisture content and an increase in the batter consistency, cake volume, specific volume and cake apparent porosity. However, moist heat (steaming) application on the flours decreased the latter parameter. Control and heat treated samples had similar solid densities. The best cake symmetry and uniformity were obtained for product obtained from heat treated flours at temperatures of 110 and 120 °C for 120 min. Higher crust color values were obtained for cakes prepared from steamed flours. Crumb color for all treatments was almost similar. At 7th and 14th day of evaluation, control cakes showed the firmest crumbs, while cakes prepared from steamed flours and heat treated flours (at temperatures of 110 °C and 120 °C for 120 min) showed the softest crumbs. Overall, sponge cakes prepared from dry heat treated flours presented better acceptability for the sensory judges. All the results in high and low gluten treatments had similar trends.