AU2011203556A1

AU2011203556A1 - Microwaveable cake powder composition and method of making cake by using the same

Info

Publication number: AU2011203556A1
Application number: AU2011203556A
Authority: AU
Inventors: Jackie Liu; Zhi Feng Wang
Original assignee: Mondelez Shanghai Foods Corporate Management Co Ltd
Current assignee: Mondelez Shanghai Foods Corporate Management Co Ltd
Priority date: 2010-07-20
Filing date: 2011-07-13
Publication date: 2012-02-09
Also published as: CN102499274A

Abstract

Abstract The present invention provides a microwaveable cake powder composition and method of making cake by using the same. The microwaveable cake powder composition comprises wheat flour and at least 5 one pregelatinized modified starch. The microwaveable cake powder composition of the present invention can be conveniently used by a consumer at home to prepare a cake such as sponge cake with a light and soft texture, fine and uniform cell structure, satisfactory voluminous appearance, as well as a moist and meltaway taste.

Description

AUSTRALIA Patents Act 1990 COMPLETE SPECIFICATION Standard Patent Applicant(s): KRAFT FOODS CORPORATE MANAGEMENT (SHANGHAI) CO., LTD. Invention Title: MICROWAVEABLE CAKE POWDER COMPOSITION AND METHOD OF MAKING CAKE BY USING THE SAME The following statement is a full description of this invention, including the best method for performing it known to me/us: MICROWAVEABLE CAKE POWDER COMPOSITION AND METHOD OF MAKING CAKE BY USING THE SAME TECHNICAL FIELD The present invention relates generally to cake powder composition and s preparation of cakes using the composition. Particularly, the present invention relates to microwaveable cake powder composition and preparation of cakes in a microwave oven. BACKGROUND ART Modem consumers of baked confectionery desire high quality with less io preparation time. Time-saving has been a major factor in the popularity of microwave ovens at homes. Sponge cakes are desirable desserts. Microwaved sponge cakes are especially desirable as snack foods. Sponge cake batters could be sold directly in, for example, cupcake cups and stored in the freezer until prepared in a microwave oven. Such products would be is attractive to the consumer and convenient to use. Microwaved cereal products such as breads and cakes, however, are generally not pleasing to the palate (US Application No. 20020061353). The texture and volume of microwaved sponge cakes also have a tendency to be less than satisfactory. It is believed that the gummy viscoelasticity and the 20 hard texture are mainly caused by protein denaturation of the gluten in the raw material flour (US Patent No. 6,884,448). Various approaches have been employed to avoid problems caused by gluten, including using natural cereal flour with low gluten content or replacing cereal flour with gluten-free substitutes. US 6,884,448 discloses a

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sponge cake premix for making a sponge cake. The premix comprises a main ingredient of a cereal powder comprising starch and pregelatinized starch. The premix does not comprise any flour or just comprises a minimum amount of flour. s CN 1288986C discloses a microwaveable cake powder which is based on wheat flour with low gluten content. No starch or modified starch is separately added into the microwaveable cake powder. CN 101720797A discloses a cereal powder composition obtained by mixing the following components: (A) 30-75 parts by weight of weak flour, 10 (B) 10-30 parts by weight of at least one selected from moderate flour, semi-hard flour and hard flour, or 0.5-4 parts by weight of wheat protein, and (C) 15-40 parts by weight of esterified starch or etherified starch. The cereal powder composition is used for baking confectionery in a conventional manner but not in a microwave oven. is CN 101744015A discloses a cereal powder composition comprising (a) wheat flour, (b) a gelatinized modified starch, and (c) wheat protein, for baking confectionery in a conventional manner. There is still a need in the art to make microwaved cake with a light and soft texture, a fine and uniform cell structure, a satisfactory voluminous and 20 good looking appearance, as well as a moist and melt-away palate. CONTENT OF THE INVENTION In the first aspect, the present invention provides a microwaveable cake powder composition comprising wheat flour and at least one pregelatinized modified starch. 2 In some embodiments, the at least one pregelatinized modified starch is selected from the group consisting of esterified starch and etherified starch. The esterified starch is, for example, selected from the group consisting of acetylated, phosphate-modified starch, succinate-modi fled starch, s acetate-modified starch, nitrate-modified starch, xanthate-modified starch, and a combination thereof. The etherified starch is, for example, selected from the group consisting of carboxymethylated, carboxyethylated, hydroxypropylated, hydroxyethylated starches, and a combination thereof. In some preferred embodiments, the at least one pregelatinized io modified starch is further crossed-linked, such as, for example, phosphate cross-linked or adipate cross-linked. The pregelatinized modified starch can be selected from the group consisting of hydroxypropyl distarch phosphate, hydroxypropyl starch, and acetylated distarch adipate, or a combination thereof. 1s The at least one pregelatinized modified starch may be present in an amount of 10% to 80%, 20% to 70%, 30% to 60%, or 40% to 50%, by weight based on weight of the wheat flour. The wheat flour useful in the present invention may be selected from a group consisting of weak wheat flour, moderate wheat flour, semi-hard wheat flour, or a combination thereof, 20 with moderate wheat flour preferred. The wheat flour may be present in the microwaveable cake powder composition in an amount of 10% to 50%, 15% to 45%, or 20% to 40%, by weight based on the weight of the microwaveable cake powder composition. In some preferred embodiments, the microwaveable cake powder 25 composition of the present invention further comprises a baking powder comprising sodium bicarbonate, malic acid, disodium dihydrogen 3 pyrophosphate, monobasic calcium phosphate and tartaric acid, wherein sodium bicarbonate may be present in an amount of 30 to 65 parts by weight; malic acid may be present in an amount of I to 25 parts by weight; disodium dihydrogen pyrophosphate may be present in an amount of 1 to 25 parts by 5 weight; monobasic calcium phosphate may be present in an amount of I to 20 parts by weight; and tartaric acid may be present in an amount of I to 15 parts by weight. The baking powder may be present in an amount of 5% to 40% by weight based on the weight of the wheat flour in the microwaveable cake powder composition. 10 In the second aspect, the present invention provides a baking powder composition comprising sodium bicarbonate, malic acid, disodium dihydrogen pyrophosphate, monobasic calcium phosphate and tartaric acid. In some embodiments, sodium bicarbonate may be present in an amount of 30 to 65 parts by weight; malic acid may be present in an amount of 1 to 25 is parts by weight; disodium dihydrogen pyrophosphate may be present in an amount of I to 25 parts by weight; monobasic calcium phosphate may be present in an amount of 1 to 20 parts by weight; and tartaric acid may be present in an amount of I to 15 parts by weight. In the third aspect, the present invention provides a method of making 20 cakes, comprising the steps of adding a thermocoagulable protein into the microwaveable cake powder composition, mixing well to obtain dough, and heating the dough in a microwave oven. In another aspect, the invention provided herein also comprises a dough and a cake comprising the microwaveable cake powder composition 25 according to the present invention, a cake premix composition comprising the baking powder according to the present invention, and a cake prepared 4 by using the method according to the present invention. SPECIFIC EMBODIMENTS Wheat flour Wheat flour can be classified into weak flour, moderate flour, and hard 5 flour according to protein content. Wheat flour possesses gluten-forming proteins, which will form gluten when mixed with water. This gluten structure is responsible for providing extensibility, elasticity and gas-retaining properties to baked goods. The quantity of the gluten is proportionate to the amount of proteins in the flour. Weak flour, produced io from soft wheat, is low in protein content and therefore low in gluten strength. Weak flour usually has a protein content of not more than 10.0% on the basis of dry weight and a gluten content of less than 24% on the basis of wet weight. Hard flour, produced by hard wheat, has a protein content of not less than 12.2% on the basis of dry weight and a gluten content of not is less than 30% on the basis of wet weight. Moderate flour has protein and gluten contents within a range between the weak flour and the hard flour, for example, 9% to I1% on the basis of dry weight and 24% to 30% on the basis of wet weight, respectively. Semi-hard flour has protein and gluten contents between the moderate and hard flours. This characteristic of gluten 20 strength has a great impact on baking quality of the flour-based food products. Cakes are usually made from weak flour in order to produce a soft and fine texture. In contrast with the conventional partiality for weak flour, a significant amount of moderate or plain flour can be used in the present invention. 2s Compared with weak flour, moderate flour has a higher content of proteins, which is beneficial for human health, and thus moderate flour is preferable 5 from a viewpoint of nutrition. The inventors have unexpectedly found that cakes made from the microwaveable cake powder comprising moderate or plain wheat flour and at least one pregelatinized modified starch have a fine and soft texture, small baking shrinkage, and a satisfactory voluminous and s good-looking appearance. Although weak flour is not preferred in the present invention, it can be included in the microwaveable cake powder of the present invention in an amount that does not adversely affect the palate and appearance of the final cake products. 10 The wheat flour may be present in the microwaveable cake powder composition in an amount of 10% to 50%, 15% to 45%, 20% to 40%, for example, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50%, by weight based on the weight of the microwaveable cake powder composition. Modified starch is Modified food starch has been widely used in the food industry to serve the purposes of thickening, binding, emulsifying, stabilizing, and the like. The modified starch referred to in the present application generally means chemical modification, which is distinct from physical modification such as pregelatinization. Preferred modified starch useful in the present invention 20 comprises esterified starch and etherified starch. With reference to esterified starch, the starch may include acetylated, phosphate-modified starch, succinate- modified starch, acetate-modified starch, nitrate-modified starch, and xanthate-modified starch. Preferably, the esterified starch is an acetylated starch. With reference to etherified starch, the starch may include 25 carboxymethylated, carboxyethylated, hydroxypropylated, hydroxyethylated starches. Preferably, the etherified starch is a hydroxypropylated starch or 6 carboxymethylated. More preferably, the etherified starch is hydroxypropylated starch. The modified starch, including but not limited to esterified starch or etherified starch, may have been subjected to cross-linking, such as, for 5 example, phosphate cross-linking or adipate cross-linking. Acetylated phosphate cross-linked, acetylated adipate cross-linked, hydroxypropylated phosphate cross-linked, and hydroxypropylated adipate cross-linked starches are preferred for the present invention. In addition, a high degree of cross-linking may be preferred in the present invention. 10 The modified or crossed-linked modified starch can also be pregelatinized. Pregelatinized starch is a kind of physically modified starch which can be readily converted into a viscous starch paste upon contact with water at room temperature. Techniques for producing pregelatinized starch are well known in the art. For example, pregelatinized starch can be is prepared by adding water into the raw material starch such as wheat starch, corn starch, or potato starch, followed by heating, dehydrating and drying. In specific embodiments, the pregelatinized modified starch useful in the present invention that is both chemically and physically modified comprises pregelatinized hydroxypropyl distarch phosphate, pregelatinized 2o hydroxypropyl starch, pregelatinized acetylated distarch adipate, or a combination thereof. In preferred embodiments, the pregelatinized modified starch comprises modified starch 138, modified starch Baka Snak, and/or modified starch H50, all of which are commercially available from National Starch. 25 The pregelatinized modified starch can be present in an amount of 10% to 80%, 20% to 70%, 30% to 60%, or 40% to 50%, for example, 10%, 7 20%, 30%, 40%, 50%, 60%, 70%, 80%, by weight based on the weight of the wheat flour. Baking powder The present invention also provides a baking powder comprising s sodium bicarbonate, malic acid, disodium dihydrogen pyrophosphate, monobasic calcium phosphate and tartaric acid. In the baking powder, sodium bicarbonate may be present in an amount of 30 to 65 parts by weight, for example, 30, 35, 40, 45, 50, 55, 60 or 65 parts by weight; malic acid may be present in an amount of I to 25 parts by weight, for example, 1, 2, 3, 4, 5, 10 6, 7, 8, 9, 10, 15, 20, or 25 parts by weight; disodium dihydrogen pyrophosphate may be present in an amount of I to 25 parts by weight, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, or 25 parts by weight; monobasic calcium phosphate may be present in an amount of I to 20 parts by weight, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, or 20 parts by weight; and tartaric 15 acid may be present in an amount of 1 to 15 parts by weight, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, or 15 parts by weight. The amount of the baking powder in the microwaveable cake powder composition can be 5% to 40% by weight based on the weight of the wheat flour, for example, 5%, 10%, 15%, 20%, 25%, 30%, 35% or 40%. 20 By selecting appropriate fast-reacting and slow-reacting acids, the baking powder according to the present invention confers uniform and fine cell structure to the final food products, especially when combined with the microwaveable cake powder of the present invention. 8 Additional ingredients In addition to wheat flour and the pregelatinized modified starch, the microwaveable cake powder of the present invention can also comprise other conventional ingredients of a baked cake, such as, for example, a sweetener 5 such as sugar, salt, milk powder such as a whole milk powder, powdered oil and fat such as non-dairy creamer, flavor such as cream flavor or vanilla flavor, humectants such as fucose, emulsifier such as sodium stearyl lactylate, and the like. The amounts of the additional ingredients in the microwaveable cake powder can be suitably adjusted by a consumer as needed. 10 Preparation of cake in a microwave oven The microwaveable cake powder composition of the present invention can be conveniently used by a consumer at home to prepare a cake such as sponge cake in a microwave oven. The method of making cake can comprise the steps of adding a thermocoagulable protein into the 15 microwaveable cake powder composition of the present invention, mixing them well to obtain dough, and then heating the dough in a microwave oven. The thermocoagulable protein useful in the present invention can be albumin and/or globulin, including but not limited to, egg white, casein, and whey protein. These thermocoagulable proteins can be obtained from any 20 suitable source, for example, egg, milk, and the like. The amount of the thermocoagulable proteins added into the microwaveable cake powder can be appropriately adjusted by a consumer as needed. For example, a whole egg of 40g to 80g can be added into 100g of the microwaveable cake powder. A little amount of water can also be added as appropriate. 25 The temperature and time length of microwave heating should be 9 controlled in order not to ruin the soft texture of the cake. The power of microwave heating can be set in a range of 600 watts to 1000 watts, for example, 600, 700, 800, 900, or 1000 watts. The duration of microwave heating can be set in a range of 40 seconds to 2 minutes, for example, 40s, s 50s, 1 min, 1.2 mins, 1.4 mins, 1.6 mins, 1.8 mins, and 2 mins. In a preferred embodiment, the microwaveable cake powder is heated in a microwave oven at 900 watts for 1 minute. The following examples are intended to illustrate the invention and not to limit it. Unless otherwise indicated, all percentages are by weight. All 10 patents, patent applications, and literature references cited herein are hereby incorporated by reference. It will be understood by those of skill in the art that numerous and various modifications can be made without departing from the spirit of the present invention. All these modifications fall into the scope of the invention which is defined by the accompanying claims. 15 Examples Example 1 This example sets forth the control sample wherein the cake powder composition comprises a common baking powder mainly consisting of sodium bicarbonate. The cake powder composition does not comprise any 20 modified starch. The ingredients and the amounts thereof are shown in Table 1. The wheat flour used in this and all the other examples is a moderate wheat flour with a wet gluten content of 25.0%±2.0. The flavor used in this and all the other examples comprises vanilla flavor and cream flavor. The other ingredients in the composition are also routinely purchased from 25 commercial vendors. 10 Table 1 control sample Ingredients Base formation% Non-dairy creamer 22 flour 21.5 Milk powder 11.4 Flavor 0.6 sugar powder 37.3 fucose 3 baking powder 3.7 salt 0.3 sodium stearyl lactylate 0.2 (SSL) An egg was broken up into the microwaveable cake powder composition and mixed well. The mixture was then heated in a microwave oven at 900 watts for 1 minute. The finished cake has a very small volume, s dense texture, uneven cell structure and gum-like or plastic-like and dry taste, and shrinks when it cools down. Example 2 The microwaveable cake powder composition of this example comprises the baking powder developed by our team to replace the to commercial baking powder. The ingredients and amounts thereof are shown in Table 2. I1 Table 2 Base Control Ingredients formation % formula Non-dairy creamer 22 22 flour 21.5 21.5 Milk powder 11.4 11.4 Flavor 0.6 0.6 sugar powder 37.3 37.3 fucose 3 3 sodium bicarbonate 2 Malic acid 0.5 Disodium dihydrogen 0.5 Baking pyrophosphate powder monobasic calcium 0.4 3.7g phosphate tartaric acid 0.3 salt 0.3 0.3 SSL 0.2 0.2 The process of cake preparation in this example and the following examples was substantially similar to that of Example 1. A comparison test was conducted between the finished cakes made from the composition s comprising the new baking powder and from the control composition comprising a conventional baking powder. The result shows that the new one produces a bigger volume, an even more uniform cell structure and smooth surface when it is compared to the control sample. 12 Example 3 Compared to Example 2, this example changes the dosage of the acid material. The volume of two cakes is nearly the same. Table 3 Base Ingredients formation Example 2 Non-dairy creamer 22 22 flour 22.3 21.5 Milk powder 11.4 11.4 Flavor 0.6 0.6 sugar powder 37.3 37.3 fucose 3 3 sodium bicarbonate 2 2 Malic acid 0.1 0.5 Disodium dihydrogen 0.1 0.5 pyrophosphate monobasic calcium 0.4 0.4 phosphate tartaric acid 0.3 0.3 salt 0.3 0.3 SSL 0.2 0.2 s Example 4 Two kinds of modified starch are included in the microwaveable cake powder composition. 13 Table 4 Base Control Ingredients formation formula 0%0 % Non-dairy creamer 22 22 flour 17.5 21.5 Modified starch national starch 2 138 0 Modified starch national starch 2 Baka snak Milk powder 11.4 11.4 Flavor 0.6 0.6 sugar powder 37.3 37.3 fucose 3 3 baking powder 3.7 3.7 salt 0.3 0.3 SSL 0.2 0.2 The control cake has small volume and shrinks when it cools down. In contrast, the test one keeps shape well. Example 5 s Compared to the control sample, formula 5 adds one kind of starch to retain moisture for pleasing the palate. The moisture of the control sample is 27.22%, and the moisture of the test sample 30.65%, increasing by 12.60% the retention of moisture. 14 Table 5 Base Control Ingredients formation formula Non-dairy creamer 22 22 flour 19.5 21.5 Modified starch national starch H50 2 0 Milk powder 11.4 11.4 Flavor 0.6 0.6 sugar powder 37.3 37.3 fucose 3 3 baking powder 3.7 3.7 salt 0.3 0.3 SSL 0.2 0.2 Example 6 This example shows an improved formula, considering all the factors that could impact the quality of the final cake. The final obtained cake has a s satisfactory voluminous, uniform cell structure, good appearance, and soft mouth feel. The dosage ranges of each kind of modified starch were also tested. Modified Starch National starch 138: 1-4, Modified Starch National starch Baka snak: 1-4, Modified Starch National starch H50: 1-4 would give the final cake a satisfactory structure and taste. 10 15 Table 6 Base Control Ingredients formatio formula n% % Non-dairy creamer 22 22 flour 15.5 21.5 Milk powder 11.4 11.4 Modified starch national starch 138 2 0 Modified starch national starch 2 0 Baka snak Modified starch national starch H50 2 0 Flavor 0.6 0.6 sugar powder 37.3 37.3 fucose 3 3 sodium bicarbonate 2 Malic acid 0.5 Baking Disodium dihydrogen pyrophosphate 0.5 powder monobasic calcium phosphate 0.4 3.7g tartaric acid 0.3 salt 0.3 0.3 SSL 0.2 0.2 16 It is to be understood that, if any prior art publication is referred to herein, such reference does not constitute an admission that the publication forms a part of the common general knowledge in the art, in Australia or any other country. 5 In the claims which follow and in the preceding description of the invention, except where the context requires otherwise due to express language or necessary implication, the word "comprise" or variations such as "comprises" or "comprising" is used in an inclusive sense, i.e. to specify the presence of the 10 stated features but not to preclude the presence or addition of further features in various embodiments of the invention. 17

Claims

1. A microwaveable cake powder composition comprising wheat flour and at least one pregelatinized modified starch. 5

2. The microwaveable cake powder composition of claim 1, wherein the at least one pregelatinized modified starch is selected from the group consisting of esterified starch and etherified starch.

3. The microwaveable cake powder composition of claim 1, wherein the esterified starch is selected from the group consisting of lo acetylated, phosphate-modified starch, succinate-modified starch, acetate-modified starch, nitrate-modified starch, xanthate-modified starch, and a combination thereof, and the etherified starch is selected from the group consisting of carboxymethylated, carboxyethylated, hydroxypropylated, hydroxyethylated starches, and a combination thereof. 15

4. The microwaveable cake powder composition of any one of the previous claims, wherein the at least one pregelatinized modified starch is further crossed-linked.

5. The microwaveable cake powder composition of claim 4, wherein the crossed-linked starch is phosphate cross-linked or adipate 20 cross-linked.

6. The microwaveable cake powder composition of claim 1, wherein the at least one pregelatinized modified starch is selected from the group consisting of hydroxypropyl distarch phosphate, hydroxypropyl starch, 18 and acetylated distarch adipate, or a combination thereof.

7. The microwaveable cake powder composition of claim 1, wherein the pregelatinized modified starch is present in an amount of 10% to 80% by weight based on the weight of the wheat flour. 5

8. The microwaveable cake powder composition of claim 1, wherein the wheat flour is present in the microwaveable cake powder composition in an amount of 10% to 50% by weight based on the weight of the microwaveable cake powder composition.

9. The microwaveable cake powder composition of claim 1, 1o wherein the wheat flour is selected from a group consisting of weak wheat flour, moderate wheat flour, semi-hard wheat flour, or a combination thereof.

10. The microwaveable cake powder composition of claim 9, wherein the wheat flour is moderate wheat flour. is

11. The microwaveable cake powder composition of any one of the previous claims, further comprising a baking powder comprising sodium bicarbonate, malic acid, disodium dihydrogen pyrophosphate, monobasic calcium phosphate and tartaric acid.

12. The microwaveable cake powder composition of claim 11, 20 wherein in the baking powder sodium bicarbonate is present in an amount of 30 to 65 parts by weight; malic acid is present in an amount of I to 25 parts by weight; disodium dihydrogen pyrophosphate is present in an amount of 1 to 25 parts by weight; monobasic calcium phosphate is present in an amount of 1 to 20 parts by weight; and tartaric acid is present in an amount of 1 to 19 15 parts by weight.

13. The microwaveable cake composition of claim 11 or claim 12, wherein the baking powder is present in an amount of 5% to 40% by weight based on the weight of the wheat flour. 5

14. The microwaveable cake powder composition of any one of the previous claims, further comprising at least one additional ingredient selected from a group consisting of a sweetener, flavor, humectant, emulsifier, filler, and a powdered oil and fat.

15. A baking powder composition comprising sodium bicarbonate, 10 malic acid, disodium dihydrogen pyrophosphate, monobasic calcium phosphate and tartaric acid.

16. The baking powder composition of claim 15, wherein sodium bicarbonate is in an amount of 30 to 65 parts by weight; malic acid is in an amount of I to 25 parts by weight; disodium dihydrogen pyrophosphate is in is an amount of I to 25 parts by weight; monobasic calcium phosphate is in an amount of I to 20 parts by weight; and tartaric acid is in an amount of 1 to 15 parts by weight.

17. A dough comprising the microwaveable cake powder composition of any one of claims I to 14. 20

18. A cake comprising the microwaveable cake powder composition of any one of claims I to 14.

19. A cake premix composition comprising the baking powder composition of claim 15 or claim 16. 20

20. A method of making a cake, comprising the steps of: (a) adding a thermocoagulable protein into the microwaveable cake powder composition of any one of claims I to 14 and mixing well to obtain a dough; s (b) heating the dough in a microwave oven.

21. A cake prepared by using the method of claim 20. 21