TY - JOUR AU - Principato, Laura AU - Sala, Luca AU - Duserm Garrido, Guillermo AU - Spigno, Giorgia PY - 2021/07/01 Y2 - 2024/03/28 TI - Development of Bakery Formulation for Sprayable Cake Preparation JF - Chemical Engineering Transactions VL - 87 SP - 19-24 SE - Research Articles DO - 10.3303/CET2187004 UR - https://www.cetjournal.it/index.php/cet/article/view/CET2187004 AB - The aim of this work was to create an innovative sprayable bakery mix for foam-style cake preparation. The main goal was to obtain a batter liquid enough to be easily and quickly dosed in a spray system but maintaining its structure during baking. A commercial liquid batter was selected, and its recipe modified to fit in a spray system. The commercial bakery mix was characterized in terms of physical-chemical, thermal, and rheological attributes. The product was then diluted with milk or whipping cream at a 3:1 (gproduct/gdiluent) ratio to modulate its viscosity to be sprayed in a nitrous oxide loaded siphon system. All the prepared samples were characterized in terms of physicochemical properties at different stages of cake production (before and after spraying, and after baking) to investigate the effect of dilution on rheology and spray-ability and on the texture of final cake. Before cooking, the dilution determined an increase of water content and activity and a remarkable difference in colour coordinates compared to the reference. ER -