Formulation and evaluation of baking powders to be use in cakeâs pre-mixtures / FormulaÃÃo e avaliaÃÃo de fermentos quÃmicos para prÃ-mistura de bolo

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

A baking podwer is a product formed by a mixture of acid agents with sodium bicarbonate which with the influence of the heat and/or humidity, produces carbon dioxide capable of expanding the dough made with flour and starches, increasing its volume and the porosity. The objective of the present work was to optimize a formula for a baking powder to be used in cakeâs pre-mixtures. The experiment was carried out in the Food Science Department of the Federal University of Lavras, MG, Brazil. In stage 1, the components of baking powders were identified in cake pre-mixtures, and components quantified in commercial brands baking powders. In stage 2, acids such as monocalcium phosphate, sodium acid pyrophosphate, aluminum and sodium sulphate and tartaric acid- chosen in stage 1 were treated using the simplex-centroid methodology for the mixtureâs rule. Variables analyzed were humidity, pH, volume, apparent density of the dough, apparent density of the cake, cake height, texture (TPA) and color differences of the marrow of the cake. Data showed that monocalcium phosphate based formulas presented the best results for all variables when used alone in the formula or with small percentages of other acids. Negative results were observed for tartaric acid based formulas, so it was excluded from the formula. In stage 3 an optimized baking powder formula was tested applying the same variables as in stage 2. Results obtained for the optimized baking powder formula were similar to those obtained with cakes made with commercial brands pre-mixtures. For cakeâs apparent density and marrowâs color differences, similar values were found when compared with cakes made with commercial brands pre-mixtures. The optimal regions in levelÂs curve graphics were formulations 3(V), 6C(1) and 8C(1). Pre-mixtureâs cost evaluation, stage 4, verified that optimization of the baking powderâs formula didnât alter the final cost. The baking powderâs formula represented 5.21% of the total value of the pre-mixture.

ASSUNTO(S)

ciencia de alimentos cake baking podwer fermento quÃmico prÃ-mistura pre-mixture bolo

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