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doi:10.1094/CFW-59-6-0287 | VIEW ARTICLE

Research

Optimizing Mixing during the Sponge Cake Manufacturing Process

JuliaRodrÍguez-GarcÍa,1Sarabjit S.Sahi,2 and IsabelHernando1,3

Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Camino de Vera s/n 46022, Valencia, Spain.Campden BRI, Chipping Campden, Glos GL55 6LD, U.K.Corresponding author. E-mail: mihernan@tal.upv.es; Tel: +34 963877000 ext. 78230. Cereal Foods World 59(6):287-292.

Sponge cakes have traditionally been manufactured using multistage mixing methods to enhance potential foam formation by the eggs. Today, use of all-in (single-stage) mixing methods is superseding multistage methods for large-scale batter preparation to reduce costs and production time. In this study, multistage and all-in mixing procedures and three final high-speed mixing times (3, 5, and 15 min) for sponge cake production were tested to optimize a mixing method for pilot-scale research. Mixing for 3 min produced batters with higher relative density values than did longer mixing times. These batters generated well-aerated cakes with high volume and low hardness. In contrast, after 5 and 15 min of high-speed mixing, batters with lower relative density and higher viscosity values were produced. Although higher bubble incorporation and retention were observed, longer mixing times produced better developed gluten networks, which stiffened the batters and inhibited bubble expansion during mixing. As a result, these batters did not expand properly and produced cakes with low volume, dense crumb, and high hardness values. Results for all-in mixing were similar to those for the multistage mixing procedure in terms of the physical properties of batters and cakes (i.e., relative density, elastic moduli, volume, total cell area, hardness, etc.). These results suggest the all-in mixing procedure with a final high-speed mixing time of 3 min is an appropriate mixing method for pilot-scale sponge cake production. The advantages of this method are reduced energy costs and production time.



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