Microstructural engineering of cakes

[摘要] The objective of this thesis is to advance the current understanding of some pertinent formulation and processing interactions informing final cake microstructures. A primary concern is to understand how certain ingredients, fundamental to cake batter formation interact, to develop new methods and models for optimising and characterising these microstructures. The motivation of this work stems from the empirical methods still prevalent within cake research. However, an approach based on fundamental understanding of formulation and processing functions is necessary for both future innovation and eradication of some current challenges facing the cake baking industry. A bottom-up approach begins by exploring the interactions of key structural components; starch and protein within wet-foam systems with an objective of maximising foaming capacity and stability through focus on formulation design. Consequently, the structure of the model system is further developed to resemble a foam based cake in which the influence of formulation is evaluated through novel characterisation methods novel to this field of research. The work ultimately combines microstructure design, development and characterisation to maximise air retention within model cake systems.

[发布机构] University:University of Birmingham;Department:School of Chemical Engineering

[关键词] T Technology;TA Engineering (General). Civil engineering (General)