GB2277244A - Flour blend for high ratio cake mixtures - Google Patents

Abstract

The invention is concerned with a blend of flour (1) and starch (2) comprising 60-80 wt.% of (1) and 40-20 wt.% of (2> wherein (1) contains more than 12.5wt.% of protein and (2) contains less than 4 wt.% of protein, (2) being obtained from flour with a peak in its G'-T diagram at a temperature T1 that is at least 4% lower than the temperature T2 in the G'-T diagram of a reference flour.

Description

BLENDS SUITABLE FOR HIGH-RATIO CAKE BATTERS For the production of good quality high-ratio cakes, chlorinated flour has been found to be necessary. The term high ratio is derived from the high sugar : flour ratio in the recipe. This may vary from 1 to about 1.3. There are many types of cakes of different size and shape made with high-ratio sugar formulations. Larger cakes tend to be the most difficult to stabilize. Dense, unaerated gel-like cores are a frequent feature of the larger types of cake.

From CRC Critical Reviews Food Nutr. 10 (1978), 91, Cereal Foods World 30 (1985), 339, or FMBRA Research Report 131 (1986), it is known that no untreated flour can be applied, leading to the formation of satisfactory high-ratio cakes.

Heat treatment of freshly milled flour has some beneficial effect on the baking performance but treatment with chlorine has been shown to greatly improve the function of the flour in the high-ratio batters, minimising collapse during baking and resulting in a baked product having good eating properties.

High-ratio cake made from untreated flour appears to act quite normally in the early stages of batter development (up to about 800C). The bubbles in the aerated batter expand and the internal batter temperature rises at a rate similar to that of controls made from chlorine-treated flour. (Food Microstructure 2 (1983), 153). Later in the baking process, as the temperature rises to 85-900C, differences in the performance of batters made from untreated and chlorine-treated flour become apparent. The batters of untreated flour tend to rise to a greater height than those of chlorine-treated flour but during the last baking stage they fall more rapidly and continue to do so during the cooling phase of the processing procedure. (J.

Science Food Agric. 26 (1975), 1861).

Microscopy of cake crumb structures has revealed considerable differences in the cell wall size and appearance of the air cells in the crumb. Cakes made from chlorine-treated flour contain large air cells surrounded by smooth cell walls formed by starch granules embedded in a continuous protein matrix. (Food Microstructure 2 (1983), 153). The bonding between starch granules and the surrounding protein matrix appears to be continuous and firm. In contrast, cakes made from untreated flour have smaller air cells with ragged cell walls, in which the protein matrix appears to be partly disrupted. In places, the starch granules are detached from the protein matrix and lie in the air cells. Some of the air cells appear to result from the collapse of larger cells, forming a new network of broken cells about a quarter the size of the original cells.

These findings suggest that the cell walls of cake made from untreated flour are inherently weak and begin to bend and collapse under the weight of the cake late in the baking process when they are no longer supported by excess gas pressure within their foam structure.

Reconstitution experiments carried out by Sollars (Cereal Chem. 35 (1958), 100), have shown that starch from chlorine-treated flour improves the non-chlorinated, nonstarch fractions. Consequently, starch is the component which is changed by chlorine.

As chlorine treatment of flour constitutes an undesirable step in the preparation of flour suitable for high-ratio cakes, while the treated flour is no longer a "green" (= environmentally friendly) product, it would be highly advantageous if unchlorinated flour or a blend thereof could be found that might be used in high-ratio cakes, resulting in products having properties comparable with those made from chlorinated flour.

We have now performed a study in order to find a solution for the above-mentioned problems. This study has resulted in our invention, which comprises a blend of flour (1) and starch (2) comprising 60-80 wt.% of the flour (1) and 20-40 wt.% of the starch (2), wherein - the flour (1) contains more than 12.5 wt.% of protein, preferably 12.5-15 wt.% (on flour with 14 wt.% of water); - the starch (2) contains less than 4 wt.% of protein, preferably 0.5-3.0 wt.%; - the starch (2) is obtained from flour that displays a peak in its G'-T diagram at a temperature T1, which is at least 4% lower than the temperature T2 in the G'-T diagram for reference flour, wherein the reference flour (= CWRS) is Canadian wheat flour with - 13.5 wt.% of proteins; - 0.49 wt.% of ash;; - 14.3 wt.% of moisture, and wherein the G'-T diagrams are measured with a Bohlin VOR rheometer on doughs made of 100% of flour, 65 wt.% on the flour of water and 2 wt.% on the flour of salt.

G'-T diagrams can be obtained by carrying out the oscillation test, using a Bohlin VOR rheometer. For this purpose, dough is made from flour, water and salt (100% flour; 65 wt.% on flour of water and 2 wt.% on flour of salt). This dough is mixed for 10 minutes in a Farinograph mixer. The rheology is measured, resulting in a graph as represented in Fig. 1, showing the typical graphs for : a) a reference dough made from Canadian Western Red Spring (= Canadian wheat flour), characterized by 13.5 wt.% of protein; 0.49 wt.% of ash and 14.3 wt.% of moisture (= line -0-0-) and b) Danish rye flour, which gives a starch (2) according to the invention, (line -0-0-), G' standing for the elastic modulus and T standing for the temperature.

The best results were obtained when a blend was applied, wherein the starch (2) is obtained from flour that displays a peak in its G'-T diagram at a temperature T1, which is 4-15%, preferably 5-10%, lower than the corresponding temperature T2 for the reference flour.

The starch component (2) can be obtained from the flour in different ways. A very convenient way of obtaining the starch is by remilling of the flour and by air classification of the remilled flour and collecting a starch-enriched, protein-reduced fraction.

Preferred flour-types for the production of the starch component (2) are rye flour, in particular Danish rye flour, and wheat malt flour.

Another suitable method for the preparation of starch (2) is by collecting the protein-reduced starch fraction from wheat flour and treatment of this protein-reduced starch fraction with an aqueous solution of 0.5-3 wt.% of sodium dodecyl sulphate (SDS) and collecting the water-insoluble part thereof.

We have also found that the particle size of the flour component (1) of our blends have an impact on the product properties. Application of remilled flour having a particle size such that more than 95 wt.% of the particles have a size between 10 and 60 tjm results in baked cakes that have the best product performance. Particle size is measured according to Laser diffraction techniques.

Another factor that showed to have an impact on the product properties of the baked cakes is the water content of the starch component (2). Therefore, we prefer the application of a starch (2) that is pre-dried wheat starch having a water content of less than 4 wt.%.

Application of the above-mentioned blends in cake batters results in baked cakes with an improved cake top that does not collapse after baking and cooling of the baked cake.

Typical compositions of suitable cake batters comprise 20-30t of the blend according to the invention; 25-35t of sugar; 0.5-1.0% of salt; 8-12% of water containing milk protein; 18-25% of egg white (based on natural egg white); 10-20% of bakery fat.

The water containing milk protein that may be used includes natural whole milk, skimmed milk, reconstituted milk, milk substitutes, but also aqueous solutions or suspensions of milk protein, the protein content being 0.5-10 wt.%, preferably 2-8 wt.%.

The amount of egg white is calculated on the basis of the natural egg white composition of whole eggs, thus including its water content.

The cakes obtained after baking of an appropriate amount of the batter according to the invention are also part of the invention.

EXAMPLES 1. Production of starch fractions (2) Both wheat malt and Danish rye flour were remilled on a Retsch mill, resulting in a product having a particle size distribution (measured with Laser diffraction) so that more than 95 wt.% of the particles had a size between 10 and 60 pm. Both the remilled wheat malt and the Danish rye flour were air-classified on an Alpine Lab Zig Zag 100 MZR classifier, classifying speeds of 8700 and 5400 rpm, respectively, and air flow rates were applied of 46.3 and 49.6 m3/hr, respectively.

A cut point of 20 pm was applied in both cases (cf. our EP 92200386.8).

In this way, a fine fraction (smaller than 20 m) enriched in proteins and a coarse fraction reduced in proteins were obtained.

The composition of the starch (= coarse) fraction was Danish rye starch = 2.0 wt.% of protein; Wheat malt starch = 3.0 wt.% of protein.

The peaks in the G'-T diagrams for both starting flour materials (wheat malt and Danish rye flour) are at a temperature that is about 5% lower than the peak in the G'-T diagram for the reference CWRS flour.

2. Use in batters 2.1 - The starch fractions obtained according to Example 1 were applied for the preparation of a cake batter. The following recipe was applied Recipe: grams Flour or blend of flour and starch 405 Baking powder 16 Preservative 1.5 Bakery fat (Biskien Crimes) 264 Sugar 488 Salt 10 Fresh milk 182 Fresh egg white 385 Mixing occurred in a Hobart N 50 mixer.

Total mixing time : 3 minutes at low speed; 6 minutes at high speed; another 5 minutes at low speed.

The following flour or flour/starch blends were applied A : chlorinated flour; B : CWRS; C : remilled CWRS; D : remilled CWRS (80%) and rye starch of Example 1 (20%); E : remilled CWRS (80%) and malt starch of Example 1 (20%); 2.2 - Preparation of a cake 1134 g of the batters according to Example 2.1 were transferred into a wooden mould. The mould was covered with paper. Dimensions of the mould : 30 x 15 x 6 cm.

The batter was baked at 1620C for 80 minutes. The cakes produced were evaluated for specific volume (seed replacement method : in cm3/g); crumb; crumb structure and shape of cake top.

The results are given in the Table below

Flour or blend S.V.: cm3/g Crumb Shape of top A 2.1 fine convex 2.0 fine concave C 2.2 fine flat D 2.2 very convex fine E 2.3 fine convex 3. Production of starch (2) via SDS method Remilled wheat starch obtained from wheat flour with the correct peak in its G'-T diagram was treated with a 15 wt.% aqueous solution of SDS (= sodium dodecyl sulphate). The water-insoluble fraction was collected and dried to a water content of less than 4 wt.%. Its protein content was 0.3 wt.%.

4. Preparation of cake batter 4.1 - The wheat starch obtained according to Example 3 was used in the recipe according to Example 2.1 for the production of a cake batter.

The blend of flour and wheat starch consisted of 80 wt.% of CWRS and 20 wt.% of SDS-treated wheat starch.

4.2 - Preparation of a cake The batter of Example 4.1 was applied for the production of a cake according to Example 2.2.

The cake obtained (after cooling) had an S.V. of 2.3, a fine crumb structure and a convex top.

Claims (10)

1. Blend of flour (1) and starch (2) comprising 60-80 wt.% of the flour (1) and 20-40 wt.% of the starch (2), wherein - the flour (1) contains more than 12.5 wt.% of protein, preferably 12.5-15 wt.% (on flour with 14 wt.% of water); - the starch (2) contains less than 4 wt.% of protein, preferably 0.5-3.0 wt.%; - the starch (2) is obtained from flour that displays a peak in its G'-T diagram at a temperature T1, which is at least 4% lower than the temperature T2 in the G'-T diagram for reference flour, wherein the reference flour (= CWRS) is Canadian wheat flour with - 13.5 wt.% of proteins; - 0.49 wt.% of ash; - 14.3 wt.% of moisture, and wherein the G'-T diagrams are measured with a Bohlin VOR rheometer on doughs made of 100% of flour, 65 wt.% on the flour of water and 2 wt.% on the flour of salt.

2. Blend according to Claim 1, wherein the starch (2) is obtained from flour that displays a peak in its G'-T diagram at a temperature T1, which is 4-15%, preferably 5-10%, lower than the corresponding temperature T2 for the reference flour.

3. Blend according to Claim 1 or 2, wherein the starch (2) is obtained from the flour by remilling of the flour and by air classification of the remilled flour and collecting a starch-enriched, protein-reduced fraction.

4. Blend according to Claim 3, wherein the starch is obtained from rye flour or from wheat malt flour.

5. Blend according to Claim 3, wherein the starch is obtained from wheat flour by collecting a protein-reduced starch fraction thereof and treatment of this proteinreduced starch fraction with an aqueous SDS solution (of 0.5-3 wt.%) and collecting the water-insoluble part.

6. Blend according to Claims 1-5, wherein the flour (1) is remilled flour having a particle size such that more than 95 wt.% of the particles have a size between 10 and 60 ym.

7. Blend according to Claim 1 or 2, wherein the starch (2) is pre-dried wheat starch having a water content of less than 4 wt.%.

8. Batter for a high-ratio cake comprising 20-30% of the blend according to Claims 1-7; 25-35% of sugar; 0.5-1.0% of salt; 8-12% of water containing milk protein; 18-25% of egg white (based on natural egg white); 10-20% of bakery fat.

9. Cake as obtained after baking of an appropriate amount of the batter according to Claim 8.

10. Use of starch (2) in a blend with flour (1), wherein the starch (2) is starch according to Claim 1, while the blend is used in the preparation of a cake batter for the production of a cake, wherein the cake top is prevented from collapsing by incorporation of the starch (2) in the blend.