Thursday, February 25, 2010
A Materials Science Perspective on the Texture of Cakes - or How to Get Students to Bring You Cake
Dept. of Chemical Engineering, Cal Poly Pomona
This study applies traditional materials science and engineering characterization matrices to a non-traditional subject – cakes. Food scientists have long used materials science moduli such as the Bulk Modulus and the Young’s Modulus to define “springiness” or “tenderness” of cakes. This project takes the concept further by incorporating properties such as pore-size distribution, surface area, bulk and matrix densities, and types of surface bonding to the evaluation of cakes produced with gluten-containing and gluten-free flours. Flours studied include wheat, tapioca, rice, soy, and quinoa.
The inter-relationships between structure (of the various flour proteins and starches), processing, and cake properties will be discussed. The fundamental understanding gained from this study will contribute to the growing body of research in producing gluten-free baked goods.
Refreshments at 11:00 AM. Seminar begins at 11:10 AM.
Building 8, Room 241
For further information, please call (909) 869-4014