Application of stable high internal phase emulsions based on wheat bran water extract in cakes

Authors

ZHANG Jing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China
WANG Lifeng, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, ChinaFollow
XIONG Wenfei, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China
YE Xinwei, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China

Corresponding Author(s)

王立峰(1977—), 男, 南京财经大学教授, 博士。E-mail: wanglifeng_8@163.com

Abstract

[Objective] To investigate the application of high internal phase emulsions (HIPEs) stabilized by wheat bran water extract as a butter substitute in cakes. [Methods] Cakes were prepared by substituting butter with HIPEs stabilized by wheat bran water extract at different ratios, with a pure soybean oil group used as the control. The viscosity, relative density, and microstructure of the cake batter were systematically measured, and the textural properties, moisture distribution, color, X-ray diffraction (XRD) patterns, and flavor profiles of the cakes were comprehensively analyzed. [Results] With increasing substitution ratios of HIPEs, the a* value of the cakes increased while the b* value decreased. The cake volume decreased, but the pore structure became more uniform. Hardness increased from 2.72 N to 4.54 N, and moisture content increased from 11.92% to 17.53%, accompanied by an increase in the proportion of weakly bound water. XRD analysis indicated that starch recrystallization was inhibited. Electronic nose and electronic tongue analyses revealed no significant change in flavor profile. [Conclusion] HIPEs stabilized by wheat bran water extract can effectively replace butter, improving the water-holding capacity of cakes and delaying staling, while providing both nutritional and functional advantages, showing good prospects for baking applications.

Publication Date

4-3-2026

First Page

184

Last Page

191

DOI

10.13652/j.spjx.1003.5788.2025.81196

Recommended Citation

Jing, ZHANG; Lifeng, WANG; Wenfei, XIONG; and Xinwei, YE (2026) "Application of stable high internal phase emulsions based on wheat bran water extract in cakes," Food and Machinery: Vol. 42: Iss. 2, Article 22.
DOI: 10.13652/j.spjx.1003.5788.2025.81196
Available at: https://www.ifoodmm.cn/journal/vol42/iss2/22

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