The predictive power of batter rheological properties on cake quality - The effect of pregelatinized flour, leavening acid type and mixing time

Rheology of cake batter is considered an important parameter determining cake quality. It is thus frequently used to investigate structural changes in the process of cake making. However, little is known about the relation between batter rheological properties and cake's final properties, concerning volume and texture. In order to explore this relation an extensive experiment covering broad recipe variability was performed using an advanced experimental design approach and subsequent statistical analysis. The mixture of standard with pregelatinized wheat flour had significant main and interaction effects on most responses characterizing cake batter. Leavening acids and mixing time affected only a few of them. The simultaneous influence of ingredients and mixing time was clearly described. Measuring the batter rheological properties immediately after mixing gave sufficient information to significantly estimate in advance the volume of the cakes together with their cohesiveness. This methodology could improve the design of new bakery products with desirable volume and texture.