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24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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For a moist cake

Originally a basic staple, cereal products have developed into pleasure foods that are now part of our daily meals. In this context, the textural properties of pleasure foods such as cake strongly influence the consumer’s choice.

Using a multi-scale approach, from the macroscopic to the molecular level using increasingly complex model systems, our work has linked this texture to the interactions between the ingredients during baking, to water availability and to storage conditions.

During the actual baking of the batter, the interactions between the ingredients control the temperature of starch gelatinization and protein denaturation. These phase transitions take place at higher temperatures in the presence of sugar, which controls the availability of water in a lowly hydrated system such as cake batter. Their role is fundamental to explain the batter-crumb transition.

Finally, the study of the effect of storage temperature during the staling process reveals a better conservation of cakes at 4°C, in contrast to the literature where it is shown that the staling of bread increases during storage at low temperatures.


This work is part of the Nesrin Hesso PhD Thesis, under the supervision of ONIRIS and INRA at Nantes. Part of this word has been carried out at the University of Minnesota, Dept of Food Science and Nutrition

References :

Hesso N., Le-Bail A., Loisel C., Chevallier S., Pontoire B., Queveau D., Le-Bail P. (2015) «Monitoring the crystallization of starch and lipid components of the cake crumb during staling». Food Research International 51,7-15.

Hesso N ., Loisel C., Chevallier S, Le-Bail A., Queveau D., Le-Bail P. (2015) «Cake baking monitoring by the study of the different ingredients interactions: from a model system to a real system». Carbohydrate polymers 133, 533-538.

Hesso N., Loisel C., Chevallier S., Marti A., Le-Bail P., Le-Bail A. & Seetharaman K. (2015) «The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture » LWT -Food Science and Technology 63, 1171-1178.

Hesso N., Marti A., Le-Bail P., Loisel C., Chevallier S., Le-Bail A. (2015) & Seetharaman K. «Conformational changes of polymers in model batter systems». Food Hydrocolloids 51, 101-107.

Hesso, N., Garnier C., Loisel, C., Chevallier, S., Bouchet, B. & Le-Bail, A. (2015). Formulation effect study on batter and cake microstructure: Correlation with rheology and texture. Food Structure, 5, 31-41.