Wheat flour dry heat treatment (DHT): effect of time-temperature parameters on wheat flour functionalities in the case of sponge cake applications

The application of a Dry Heat Treatment (DHT) on wheat flour is of interest regarding the clean label high ratio cakes production as it helps to maintain the cake structure without altering the final volume. This study aims at further exploring the DHT impact on the flour’s functionalities such as the starch gelatinization enthalpy and the pasting properties using the Chopin technologies-MIXOLAB 2 equipment. This study also relates to the batter and cake properties including the batter viscosity and the cake volume and shape. The application of a DHT process at different time and temperature combinations – ranging from 108 to 151 °C and from 10 to 40 min – led to modifications on the protein quality and starch characteristics of the wheat flour. The batters made with DHT flours had higher viscosities than the control batter. Furthermore, the sponge cakes made with standard flour (control) and flours treated at 108 °C-25 min had similar specific volumes. However, the cake structure collapsed when the cake was made with the standard flour, as it did not when the cake was made of the heat treated flour. The enhancement of starch’s gelatinization is suggested to be the main effect to take place during the DHT process leading to a higher viscosity, which may eventually alter the cake specific volume. The heat treated flour has shown enhanced functionalities that are suitable for a clean label high ratio sponge cake. Their application in different food matrices is still yet to be investigated. • Implementing DHT flour led to changes in the batter and sponge cake characteristics • The batters made with DHT flours had higher viscosities than the control batter • The sponge cakes made with DHT flours had a non-collapsing structure • DHT leads to changes in the protein quality and starch characteristics of the flour