Cake Flour Functionality and Quality (Review) PDF

European Scientific Journal January 2013 edition vol.9, No.
3 ISSN: 1857 7881 (Print) e - ISSN 1857- 7431
CAKE FLOUR: FUNCTIONALITY AND QUALITY (REVIEW)
Hanee M. Al-Dmoor
Department of Nutrition and Food Processing, Faculty of Agricultural Technology,
Al-Balqa Applied University, Al-Salt, Jordan
Abstract
Many components are used in the production of cakes such as flour, water, sugar, milk, salt,
leavening agent, flavors, additives and other food are allowed in the specifications. The
quality and quantity of these components are important and influence on the properties of the
final product as well as the stability of quality during shelf life. The most important factor in
cakes making is the availability of soft wheat flour and the proportions of its components
(8%) protein, gluten quality, strength and ash contents nearly (0.4 %). After mixing of cake
flour and other ingredients form dough which accomplished to retain the leaved gas to reach
the final soft structure of crumb and crust, volume, flavor and other quality parameters of
cakes.
Keywords: Cake, flour, baking, quality, formula, ingredients
Introduction
Cake one of semi-dry foam foods that have air pockets enclosed in a protein and
starch network. It is produced from fluid medium batters using rich characterized formulas
that have been expanded by gas resulting from chemicals dissolved in the medium. Cake
ingredients are soft wheat of cake flour and variable levels of fat, sugar, eggs, milk, baking
powders, emulsifiers and other commonly used ingredients such as cocoa powder, nuts,
fruits, icings, and certain flavorings are used for specialty cakes (Cauvain & Cyster, 1996;
Cauvain &Young,2006).
In general, cake ingredients may be classified as tougheners, tenderizers, moisteners,
or driers. In order to produce high quality cake, tougheners and tenderizers must be properly
balanced. Flour works as a structure builder as it is involved in forming the crumb and crust
structure of most types of cake and is considered a toughener. Changes in the cake
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European Scientific Journal January 2013 edition vol.9, No.3 ISSN: 1857 7881 (Print) e - ISSN 1857- 7431
ingredients have resulted in the development of many products having a wide range of
characteristics. These can range from light to dense, rich, cakes. Cake quality is determined
by three major factors: the appropriateness of ingredients for the specific type of cake being
made, a properly balanced formula, and the optimum mixing and baking process (Cauvain &
Cyster, 1996; Cauvain &Young,2006).
Sugar and fat tenderize the cake, softening, giving the soft structure, and enhancing
the flavorEggs are drying, leavening agents and emulsifying agents of the batter ingredients
.The role of baking powder is to enlarge the bubbles causing the cake to rise to its potential.
A basic cake production process involves mixing, depositing, baking, cooling and packaging.
The airy structure of cakes comes from emulsion and foam from egg proteins during mixing.
Foam formation occurs during mixing where air cells are introduced into batter. The higher
the number of air pockets the higher the volume. Starch gelatinization and protein
denaturation together with carbon dioxide formation gives cake its porous and soft structure.
A good quality cake should have high volume with a fine homogeneous moist crumb (Sahi et
al., 2003; Cauvain &Young2006).
To produce a cake with an open structure and high volume, a procedure and recipe is
needed that creates a stable batter with many tiny air bubbles. These bubbles act as nuclei and
grow in size when the carbon dioxide gas generated from baking powder leavens the product
during baking. The aeration properties of batter cakes are based on the fat included in the
formula. Integrating air into a cake batter can be practiced by three methods: creaming
mixing, single step mixing, or continuous mixing. In the creaming mixing, fat and sugar are
mixed strongly to integrate air into the fat; this is followed by the inclusion of the eggs, while
the creaming action is continued. The last step is mixing the milk and flour into the batter. In
the single-step method, all the ingredients are introduced into the mixing bowl at one time
and mixed into a homogeneous mass. It requires an emulsifier to facilitate air assimilation. In
continuous mixing, the batter is homogenized and emulsified by a high speed mixer and
aerated by the integration of pressurized air (Sahi et al., 2003; Sakiyan et al., 2004).
Gas retention, crumb structure, and cake volume depend greatly on the quality and
quantity of the gluten protein in the flour and how this gluten protein is developed during
dough mixing. The amount of aeration is dependent on the viscosity of the batter. A low
viscosity batter will fall short to hold the air cells in the structure resulting in a low volume
cake. If the batter is thick, it would be difficult for the air bubbles to get away from cake,
which would result in a high volume cake (Sahi et al., 2003; Sakiyan et al., 2004).
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Baking of cake consist of three different steps. In the initial step, batter expansion and
moisture loss occurs which is followed by further moisture loss and volume rise reaching to a
maximum final step where air pockets are captured inside a cake The tiny air bubbles in the
batter will only be released into the aqueous phase when fat melts during baking. These air
bubbles will grow in size when the leavening gas is released during baking from the
decomposing baking powder. This leavens the product until its structure is set when the
starch in the batter gelatinizes and forms a starch gel (Sahi et al., 2003; Sakiyan et al., 2004).
The aim of this review is to publish scientific information in cake flour to be an available for
anyone in the world who is searching for cake flour which is too important for cake making.
Cake flour
The best cakes are obtained from a low-protein flour (7-9%) to give soft cakes. It is
almost named as soft flour which is pure endosperm, small in particle size and a little of
starch damage. Globally cake flour are producing by three ways; milling of soft wheat,
milling of mixture of soft and hard wheats. In some countries that do not have the existence
of soft wheat flour, cake flour produced from milling of hard wheat under various trade
names (as in Jordan). Good milling skills can help to achieve cake standard characteristics,
but obviously only if the wheat is already of the appropriate quality. The flour properties
often depend on the experience of the millers, wheat varieties and composition that affected
and determined the extraction rate, particle size, protein and ash (Cauvain & Cyster, 1996;
Cauvain &Young, 2006; Edmund et al., 2008; Al-Dmoor, 2012).
Cake flour is low ash and low protein content produced for best cake quality by
milling technology of soft as well as hard wheat that is free of bran and wheat germ. Soft
wheat flours are usually weak flour and low in water absorption. Also dont require strong
mixing or long mixing time when working with a batter or a dough system for resulting
products possesses qualities such as tenderness, softness, crispness, and good texture. The
general composition for typical cake flour are water 14.5%, proteins 7 8%, starch 72 74%,
sugars 1 2 % lipids 0.4 - 0.6 % cellulose 0.1 % and minerals 0.2 - 0.5%. Extraction rate for
cake flour production is 50 % mostly are applied in flour milling (Edmund et al., 2008; Al-
Dmoor, 2012).
Al-Dmoor (2012) studied the properties of for 10 cake flour samples which often
produced from one or mix of imported source of hard wheat in Jordan. The projects identify
and advise about the averages requirements, specification of cake flour.The average results of
include ; Extraction rate %, Protein%, Moisture %, Ash %, Wet gluten%, Dry gluten %,
Gluten Index, amylase, Acidity %, Damaged starch, Particles size are ; 51.66, 8.82, 14, 0.5,
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24.1, 8.44, 98.35, 310.3, 0.15, 7.71, 10.07 respectively. While the rheological properties of
cake flour of hard wheat Development Time, Stability, Elasticity, Softening, Water
absorption, resistance, extensibility and R:F for dough are;1.35, 3.1, 102, 89.4, 57.73, 98.6,
357, 155, 2.31 respectively. The study concluded the miller can produce flour with nearly
percentage of soft wheat flour compositions but the rheological properties arent suitable for
cake making with a high quality cakes. The study also advice to apply a special treatment or
using additives by the flour miller or producers of cake to improve the rheological properties
cake flour which is produced from hard wheats.
Role of protein
Milling of hard wheat yields strong flour with higher protein content. On the other
hand, soft wheat on milling yields weaker flour with slighter protein content. The strong flour
is generally used in the production of yeast leavened bakery products such as bread and buns,
whereas the weak flour is found appropriate for the production of cakes. Weak flour proteins
do not form a continuous gluten matrix when flour is mixed with water due to smaller
quantity and basic quality characteristics of gluten proteins in weak flour. The conditions of
dough preparation for soft wheat products such as low quantity of water addition and higher
amounts of sugar and in the formulation with low energy inputs favor dough preparation that
is crumbly and extensible but lacks strength and elasticity. Dough with such characteristics
extends more when subjected to higher temperature in the baking and more numbers of
biscuits are obtained from a given mass of dough (Kim &Walker, 1992; Cauvain &Young,
2006; Edmund et al., 2008).
Gluten provides the structure in baked goods which affects by the quality and quantity
of gluten. Higher amounts of gluten proteins are not desirable for cake production because
large amounts of gluten proteins prevent spread of dough and hampers molding of dough to
specific dimension and shape. The larger amounts of gluten proteins make the dough stronger
and elastic that contracts/recoils after sheet formation. The glutenin proteins are held
responsible for the strength and elastic nature of dough or gluten. These proteins favor gas
retention and hence volume of bakery products. Gliadin are globular proteins in nature, less
surface areas which is good for the interaction with other flour constituents to enhance the
extensibility of dough. Soft wheat with lower protein content produces flour with low water
absorption, low starch damage content, fine flour granulation and low to medium mixing
requirements, are considered suitable for the production of good quality cakes (Kim
&Walker, 1992; Cauvain &Young, 2006; Edmund et al., 2008).
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Role of starch
The starch has also been shown to affect the cakes quality. Gelatinization of starch
during baking plays important role in producing internal texture of cakes. Starch also
contributes to the crust color formation of biscuits and cookies. At temperature above 180C,
the starch begins to get converted into dextrin that undergo caramelization and thus,
contributes to the crust color of bakery products with sugar rich formulation. Increasing
starch content in wheat flour increases the diameter and spread factor of cakes. This may be
due to the dilution of gluten by increase in level of starch in the dough. Lesser amount or
dilution of gluten improves the extensibility and spread of dough during baking (Kim
&Walker, 1992; Cauvain &Young, 2006). .
Damaged starch is one that has been physically damaged during the wheat milling
process which differs between flours milled from different wheat varieties. For example
milling of a hard variety requires more energy and thus severity of grinding results in higher
percentage of damaged starch in hard wheat flours. By contrast, lesser energy is needed to
grind soft wheat grains to desired particle size flour and hence the soft wheat flour generally
has lesser percentage of damaged starch. Therefore, the proportion of damaged starch in flour
is of great importance to the rheological and baking quality of the flour (Kim &Walker, 1992;
Cauvain &Young,2006; Edmund et al., 2008).
Role of lipids
Wheat flour lipids constitute about 1% of flour but make important contribution to
dough properties, baking behavior and staling. Like bread, the quality of cakes is assessed by
their volume, internal texture, softness and freshness. However, cakes differ from bread and
cookies in the sense that they are baked as batters (loose dough). Cake flour is generally
treated with chlorine to bleach the flour and to enhance its baking potential. It is also agreed
that chlorinating flour modifies functionality of lipids. The lipids play a role in foam
production and stability of cake batter (Kim &Walker, 1992; Edmund et al., 2008).
Flour treatments
Special treatments and additives are applied or used by the miller or producers of cake
to improve the rheological properties cake flour produced from hard wheats that include.
Chlorine
The treatment of flour with chlorine gas was first identified in the 1920s and was used
for the modification of the cake making properties of flours for many years in the UK, the
USA, Australia, New Zealand, South Africa and many other countries. The use of
chlorination for cake flour treatment was withdrawn in some countries but remains permitted
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in many other of contrary world. The flour should be well bleached with chlorine bleach, to a
pH level of 4.4 - 4.8 (Finnie et al., 2006).
Chlorination of flour offers two enormous benefits. First is bleaching, which gives a
better crumb color but second and more significantly it lowers the gelatinization temperature
of the starch within the flour. This makes it possible for the cake to set faster and therefore
decreases the loss of leavening during baking. Bleaching also gives the flour the ability to
carry more sugar and fat as well as water. Bleached flour must be used in high ratio cakes
where the sugar is higher than the flour level (Finnie et al., 2006). According to the food
additives, codex standard (192) which has been evaluated by the Joint FAO/WHO Expert
Committee on Food Additives (JECFA) that found the acceptable level of chlorine is 2.5
mg/kg flour and 30 mg/kg flour for chlorine dioxide (Codex 2011).
Ozone
Ozone can be used as an alternative to chlorine with some benefits. The oxidizing
power of ozone is greater than chlorine, and by-products of ozone treatment are less harmful
compared to chlorine since halogen-substituted DBPs are not formed in the absence of
bromide. Ozonation of cake flour decreased pH and increased the lightness (L value) of flour.
Baking studies using a high-ratio white layer cake formulation showed that the volume of
cakes significantly increased as ozonation time increased and cakes were softer than those
made with chlorinated were or control flours (Dubois et al., 2006).
Xanthan gum
Treat of unchlorinated soft wheat flour at 7% flour moisture for 30 min at 125 C, and
supplementing that flour with 0.12% xanthan gum, produced cakes with volumes that were
slightly greater than those of cakes made with the chlorinated control flour. The crumb grains
were essentially equivalent (Donelson et al., 2000; Thomasson et al., 1995)
L-cysteine
The addition of 200 or 300 ppm L-cysteine to cake batter made with unchlorinated,
heat-treated flour also produced cakes with volumes and crumb grain scores equal to those of
cakes made with the chlorinated control flour (Thomasson et al., 1995).
Hydrogen peroxide
Addition of hydrogen peroxide plus peroxidase to the cake formula containing heat-
treated flour also improved the cake volume, grain, and color. However, the volume was less
than that of the cakes made with the chlorine-treated control flour. Heat treatment also
reduced the degree of shrink of the cake during baking to a value equal to that of the cakes
made with the chlorinated control flour. (Thomasson et al., 1995)
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Heat treatments
Heat treatment at 120 C of cake flour improved its cake-baking properties. Flour
baking performance was improved when the moisture level of the flour was reduced to less
than 7% during treatment. Although the flour's cake baking quality improved compared to
that of the untreated control, the quality of the cakes was not equal to the quality of cakes
made with the chlorinated control. Many studies carried on the effect of heating and storage
on the functional qualities of flour. Flour stored at room temperature for two months resulted
in cakes with improved volume and grain. These age-related changes were accelerated by
heat. Heat treatment of unaged flours improved the crumb grain and eliminated collapse
during baking. (Thomasson et al., 1995)
Microwave heating treatment
Newly microwave heating treatment of unchlorinated cake flour restores the ability of
starch to gelatinize and swell the swollen. Gelatinized starch granules provide the honeycomb
open-celled structure of the finished cake, which stabilizes it against collapse upon cooling.
Starch gelatinization also contributes to crumb tenderness, slightly dry texture and
development of fine-grained cells.
Cake flour quality
Moisture
The level of moisture in flour is important mainly for the issue of storage. When the
moisture level exceeds 16 % the shelf life of the flour is greatly reduced. Generally, the
moisture will be 14-15%, which when stored in appropriate conditions (relatively cool, dry
and aerated) allows for plenty of shelf life. There is a correlation between moisture content
and water absorption but can be counteracted by starch damage (Edmund et al., 2008).
Ash
The ash content tells us something about the extraction of the flour. In the endosperm
of the wheat kernel, the mineral content increases from the centre outwards. The area of the
endosperm nearest the aleurone and bran layers has the highest mineral content. Higher ash
contents indicate higher extraction. Most flours will have ash content below 0.8%, cake flours
can go as low as 0.5% (Edmund et al., 2008).
Color
After milling of cake flour, a whiter color powdered, is intended for white cake
production. The bleaching agent can also be added to the flour for carotene color removal or
creamy color removal, which is important if the flour.
Color grade measurement is conducted on a flour and water paste using the Kent-
Jones and Martin Flour Color Grader. Color grade varies with the level of bran powder in the
flour and therefore provides a measure of flour 'grade' (or quality), rather than actual flour
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color. A low-color grade result indicates clean, bright, high-grade flour, while a high result
indicates dull flour of low grade. Color grade and flour ash are generally well correlated since
both are closely related to the milling extraction (Edmund et al., 2008).
A very simple way to determine color differences in different batches of flour is to
look at the color of different types of flour under a sheet of glass. Minolta color values are
measured using a Minolta CR300 series Chroma Meter. The Minolta (L) value indicates
whiteness and brightness on a scale of 0100; the whitest flours having the highest (L)
values. Minolta (b) values indicate yellow hue on a scale of 060 with yellower flour having
higher (b) values. Yellow pigment is extracted in water-saturated N-butanol and allowed to
stand for 1618 hours. The resultant solution is filtered and the extract is analyzed on a UV-
visible spectrophotometer at 440 nm against a calibration curve of tertiary standards to give a
result in micrograms per gram. This test is conducted according to AACC Method(AACC,
2000).
Texture & particle size
The milling process determines the degree of separation of the bran and endosperm,
as well as the particle size of the flour, an important factor in cake flour. The delicate, fine
texture of cake flour is accomplished by heavy milling. The fine grain absorbs readily,
ensuring that butter and other s in cakes are well distributed throughout the batter. Cake flour
can also carry a high volume of sugar when compared to higher protein flours. Since cake
flour is high-starch flour, it is extremely well suited for certain baking tasks. When baking a
cake, most cooks aim to create a light, feathery cake with a tender crumb. This requires flour
with low protein content, as protein promotes the production of gluten, which can make
baked goods tougher. It also means that the flour must be very finely milled, to keep baked
goods from getting heavy. All of these needs are addressed with cakeflour, which is made
from the endosperm of soft wheat. The endosperm is the softest part of the wheat kernel,
making cakeflour the finest flour available. As cakeflour is milled, it is seriously bleached,
not only to make it white but to break down the protein in the flour. Normally, cakeflour is
around 7-8 % protein, much lower than other flours; bread flour, for example, has twice that
amount of protein. The recommended particle size for typical cake flour is 10 0.5 microns
(Edmund et al., 2008).
Water absorption
Absorption measures the amount of water that can be absorbed by a given quantity of
flour. In bread making, it is usually preferable to have flour that can absorb a large amount of
water. Measurements of absorption are done to determine the amount of water the dough can
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absorb, which in turn indicates dough yield and shelf life. Optimum absorption represents the
maximum amount of water, as a percent of the flour weight that will produce a high yield of
bread during the baking process. Typically, cakeflour is around 56-58% water absorption
(Edmund et al., 2008).
Expansion and Extensibility
Several factors determine the rising ability and elasticity of particular
flour. Alveograph or / and Extensograph is used to determine the relationship between the
elasticity of the dough and rising power (Edmund et al., 2008; Sahin, 2008).
Alveograph
The alveograph test provides results that are universal specifications used by flour millers
and processors to ensure a more consistent process and product. The alveograph decides the
gluten strength of dough by measuring the force required to blow and break a bubble of
dough. The results comprise (P), (L) and (W) Values. (P) Expresses the resistance of the
dough to deformation, and is related to the dough's tensile strength and stability. It is
measured in millimeters (mm) and then multiplied by the factor 1.1. Flours with a high (P)
value tend to have high gluten content and absorb a relatively large quantity of water. (L)
Measures the distance, in millimeters, from the start of the curve to the point where the dough
bubble ruptures under the conditions of this test. (L) represents the extensibility of the dough
or its ability to rise. Measuring the area under the curve and then multiplying it by another
factor (6.54) affords the value of (W). (W) Is proportional to the baking strength of the
dough.
Dough of hard wheat flour requires more energy to break the bubble (higher (P)
value). A bigger bubble means the dough can stretch to a very thin membrane before
breaking. A larger bubble indicates the dough has higher extensibility. A larger bubble
requires more energy and will have a greater area under the curve (W). Values of (W) range
from 45 for very soft flours to 400 for very strong, hard red wheat flours. The relationship
between (P) and (L) expressed as a ratio serves as an index of gluten behavior. High values
of (P) and (W) indicate strong flour. The ranges of values for (W) 120 160 indicate for
weak flours which appropriate for the production of cake. The (P/L) serves as an index to the
performance of the gluten and expresses the relationship between the tenacity and
extensibility of the dough, connoting a value of equilibrium or unbalance between these two
factors. The alveograph is well suited for measuring the dough characteristics of weak gluten
wheats. Weak gluten flour with low (P) value (strength of gluten) and long (L) value
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(extensibility) is preferred for cakes, other fine bakery, and sweet products. Strong gluten
flour will have high (P) values and is preferred for breads (AACC, 2000).
Extensopraph
Dough is proved for 45, 90 and 135 minutes then at each step the dough is installed
into a cradle in which the dough is stretched to breaking point. The graph generated from this
process conveys information about the properties of the flour from which the dough was
made. The extensogram is a load-extension curve, recorded by an extensograph, for a dough
test piece that has been subjected to control stretching to breaking point. Measurements
taken from the extensogram curve are the extensibility (cm), the maximum height or
resistance to extension (BU) and the area under the curve or energy value (cm2).
Extensograph results are particularly useful for evaluating dough strength and observing
changes in dough properties over an extended period, and for characterizing different flour
and wheat types.
The area within the curve is measured is reported in cm2. This indicates the total
energy required to stretch the dough. This indicates the efficiency of the dough during
fermentation for examples, the higher of the area under the curve, the greater the tolerance
and vice versa. The resistance (R) is measured in BU (the peak force during the curve
creation) .The extensibility (E) is measured in mm along the base of the curve and indicates
the stretchability of the dough. The ratio (R/E) is calculated as the resistance quotient of
resistance to extensibility. When combined with the energy reading indicates the dough
behavior, stability and potential baking volume. Compared with bread flour extensogram
measurements are 400, 190 and 2.11 for (R),(E) and (R/E) respectively, the typical cake and
biscuit flour measurements are 130, 160 and 0.81 for (R),(E) and (R/E) respectively (AACC,
2000).
Farinograph
Farinograph determines the degree of softening of the dough when mixed for too
long. This provides information about the dough stability. Particularly, Farinograph tests
determine water absorption that is required to give a sample of dough a fixed consistency, the
peak time which shows the relative strength of the flour, the arrival time, the departure time,
the mixing tolerance index (MTI) is represented by the difference between the peak time and
the departure time, and is a measurement used to indicate the mixing requirements of the
flour and stability time. All dough eventually breaks down on sustained mixing. Excellent
quality flour breaks down at between 0 and 30 Brabender Units and has a stability time,
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expressed as (S) of greater than 10 minutes. Week quality flours breakdown between 70 and
130 BU's and have stability time of not less than three minutes (AACC, 2000).
Mixograph
The mixograph test quickly analyzes small quantities of flour for dough gluten
strength. Flour water absorption measured by the mixograph often serves as bake absorption
in bread baking tests. The mixograph test measures and records the resistance of dough to
mixing with pins. Peak Time (the dough development time) indicates optimum mixing time
and is expressed in minutes. Mixing tolerance is the resistance of the dough to breakdown
during continued mixing. This indicates tolerance to over-mixing and is expressed as a
numerical score based on comparison to a control. Weak gluten flour has a shorter peak time
and less mixing tolerance than strong gluten flour (AACC, 2000).
Sedimentation test
The Zeleny sedimentation test is used as a fast means of estimating the baking quality
of wheat flour. The test depends on the relationship between flour baking strength and gluten
hydration capacity, which indicate to gluten quantity and quality. The Zeleny test involves
measurement of the rate of sedimentation of the solid phase following suspension of the flour
in an aqueous lactic acid solution. The presence of lactic acid in solution causes the hydrated
flour particles to fall in the form of sediment, the level of which indicates the strength of the
gluten. Sedimentation values can be in the range of 20 or less for low-protein wheat with
sweak gluten to as high as 70 or more for high-protein wheat with strong gluten (AACC,
2000).
Solvent retention capacity
Solvent retention capacity (SRC) is the weight of solvent held by flour after
centrifugation. It is expressed as percent of flour weight, on a 14% moisture basis. Four
solvents are independently used to produce four SRC values: water SRC, 50% sucrose SRC,
5% sodium carbonate SRC, and 5% lactic acid SRC. The combined pattern of the four SRC
values establishes a practical flour functionality profile useful for predicting baking
performance and specification conformance. Generally, lactic acid SRC is correlated with
glutenin characteristics, sodium carbonate SRC with levels of damaged starch, and sucrose
SRC with pentosan characteristics. All of flour constituents influence water SRC .(AACC,
2000)
Flour quality for baking performance in different end-use applications is related to a
behavior pattern of SRC values, with different patterns being optimally suited for different
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products. For example, cookie flour may perform well with water SRC 51%, sucrose SRC
89%, lactic acid SRC 87%, and sodium carbonate SRC 64%. A sponge and dough system
may achieve well with water SRC 57%, sucrose SRC 96%, lactic acid SRC 100%, and
sodium carbonate SRC 72%. However, conformance of bakery production will be improved
if SRC values change little between different lots of flour (AACC, 2000).
Rapid visco analyzer
The rapid visco analyzer test evaluates flour starch properties. Flour of medium to
high peak viscosity is preferred because it gives some of starch flour properties and alpha
amylase enzyme activity. The rapid visco analyzer can also be used to determine the sprout
damage. It a test is performed to measure enzyme activity that result from sprout damage.
Sprouting in wheat results in flour and produces sticky dough that can cause problems during
processing. Sprout-damaged flour also produces products with poor color and weak texture.
The rapid visco analyzer values can be as; peak height 3700 cp, break down 1200 cp, final
viscosity 3000 cp, peak time 6 min and the pasting temperature is 80 C for low-protein
wheat with weak gluten. For cake flour no recommended values was found (AACC, 2000).
Amylograph
The amylograph test measures flour starch properties and enzyme activity, which
results from alpha amylase enzyme activity when sprout damage are taken place. Peak of
viscosity is the maximum resistance of a heated flour and water slurry to mixing with pins. It
is expressed in Brabender units (BU) Sprouted wheat flour has a lower peak viscosity than
sound flour. For cake flour no recommended values was found (AACC, 2000).
Falling Number
The quantity of amylases contained in flour determines the rate at which starch is
converted to sugar. The falling number (or Hagberg Index) is indicative of the amylase
(specifically alpha-amylase) activity and the fermentation process taking place in wheat flour
dough. It is based on the rapid gelatinization of flour suspended in water and determines the
degradation of starch made available from alpha-amylase activity in rising
temperature conditions during baking. The falling number values for the cake flour around
250 second minimum (AACC, 2000).
Damaged starch
Some starch granules of flour are damaged during milling of wheat, and the degree of
damage affects water absorption and dough mixing characteristics of the resulting flour. The
starch damage is held mostly responsible for differences in water absorption, dough handling
properties, and sugar and gas production. The water holding capacity of damaged starch
enlarges four times of the normal starch. The water holding capacity of normal starch is
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reported to be 0.44 g water/g of dry starch, while damaged starch can hold as much as 2.0 g
water/g of dry starch. Damaged starches determine of by using Spectrophotometric method
AACC method. In this method, damaged starch granules are hydrated; this is followed by
hydrolysisto maltosaccharides and limit dextrins by fungal alpha-amylase. Amyloglucosidase
is then used to convert dextrins to glucose, which is specifically determined
spectrophotometrically after glucose oxidase/peroxidase treatment. Damaged starch is
calculated as a percentage of flour weight on "as is" basis. This method is applicable to wheat
flour and starch. Desired level of damaged starch for cake making, damaged starch should be
< 7%, as higher per cent of starch damage makes the starch more susceptible to enzyme
attack that results in smaller cookies.
Textural properties
A texture analyzer is mostly used to measure hardness, springiness and cohesiveness
of cakes. For crumb, cellular structure differential scanning calorimeter measurements, X-
Raydiffraction analysis and non destructive X-ray microtomography technique (XMT) are
used to analyze cellular structure of the samples (AACC, 2000).
Color of cakes
The color of the cake crumb was measured with a Minolta colorimeter (CR-300)
(AACC, 2000).
Gas cell structure
Gas cell structure of cakes was performed via an image analysis instrument. Cakes
were sliced with an electric knife and central slices of 15 mm thickness were used. Image
analysis parameters including slice brightness, number of cells, and cell diameter were used
to compare different treatments (AACC, 2000).
Specific gravity
Specific gravity is determined by dividing the weight of a material by the weight of an
equal volume of water. To determine the specific gravity of cake batter, a graduated cylinder
with a 50 ml capacity was taken and the weight of both water and cake batter were measured.
The large air pockets that could occur while pouring the batter into the cylinder were
removed by lightly tapping the beaker (AACC, 2000).
Moisture content
Cake samples were crumbled from the interior crumb of the cake and dried to
constant weight at 135 oC on pre-dried al dishes. After drying to a constant weight they were
transferred into desiccators to cool down to room temperature (AACC, 2000).
Water activity
Water activity determined using any water activity meter. Water activity was
measured on both fresh cakes and cakes stored for shelf life analysis. Prior to each test, the
178
meter was turned on and allowed to warm up for 30 minutes. The water activity meter was
calibrated by filling a plastic disposable cup half full with a saturated potassium chloride
solution, which had a water activity similar to that of a cake. Each sample was measured by
covering the bottom of a plastic disposable cup with a small portion from the interior crumb
of the cake, placing the cup into the sample holder, and taking the reading (AACC, 2000).
Volume and symmetry
The volume and symmetry indices calculated by using a layer cake-measuring
template as described in AACC Method (AACC, 2000).
References:
American Association of Cereal Chemists (AACC) (2000) Approved Methods of the
American Association of Cereal Chemists, 11th ed. AACC. St. Paul, MN.
http://www.aaccnet.org/approvedmethods/toc.aspx
Al-Dmoor H. (2012) Production of cake from hard wheat flour. Will submit for publishing in
Quality Assurance and Safety of Crops & Foods.
Cauvain S.P., Cyster J.A. (1996) Sponge cake technology. CCFRA Review No. 2, CCFRA,
Chipping Campden.
Cauvain S. P., Young L. S. (2006) Baked Products: Science, Technology and Practice.
Wiley-Blackwell, Oxford.
Codex Alimentarius; Joint FAO/WHO Expert Committee on Food Additives (JECFA)
General standard for food additives, 192-1995 (revision) 2011. Viale delle Terme di
Caracalla, 00153 Rome, Italy.
http://www.codexalimentarius.net/download/standards/4/cxs_192e.pdf
Donelson J. R. ,Gaines C. S. , Finney P. L. (2000) Baking Formula Innovation to Eliminate
Chlorine Treatment of Cake Flour .Cereal Chem,77 (1), 5357
Dubois M., Coste C., Despres A. G., Efstathiou T., Nio C., Dumont E., Parent-Massin
D.(2006) Safety of Oxygreen, an ozone treatment on wheat grains. Food Additives and
Contaminants, 23(1),1-15.
Edmund J.T., Perry K. W.(2008) Soft Wheat Quality. In: Food Engineering Aspects of
Baking Sweet Goods. Servet G. S. and Serpil S. pp.130, CRC Press.
Kim C.S., Walker C.E. (1992) Interactions between starches, sugars and emulsifiers in high
ratio cake model systems. Cereal Chemistry, 69 (2), 206-212.
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Sahi S.S. and Alava J.M.(2003) Functionality of emulsifiers in sponge cake production. J Sci
Food Ag, 83, 1419-1429.
SakiyanO., SumnuG., Sahin S., Bayram G.(2004) Influence of fat content and emulsifier type
on the rheological properties of cake batter. Eur Food Res Technol. 219: 635-638.
Finnie S.M., Bettge A.D., Morris C.F. (2006) Influence of flour chlorination and ingredient
formulation on the quality attributes of pancakes. Cereal Chemistry.83 (6):684-691.
Sahin S. (2008) Cake Batter Reheology. In: Food Engineering Aspects of Baking Sweet
Goods. Servet G. S. and Serpil S. pp. 99120, CRC Press.
Thomasson C. A., Miller R. A., Hoseney R. C.(1995) Replacement of Chlorine Treatment for
Cake Flour. Cereal Chem. 72(6):616-620.
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European Scientific Journal January 2013 edition vol.9, No.

3 ISSN: 1857 7881 (Print) e - ISSN 1857- 7431

CAKE FLOUR: FUNCTIONALITY AND QUALITY (REVIEW)

Keywords: Cake, flour, baking, quality, formula, ingredients

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