Effects of Utilization of Modified Starches on the Cake Quality

• Published in: Die Stärke Vol. 53; no. 3-4; pp. 162 - 169
• Main Authors: Karaoğlu, M. Murat, Kotancilar, H. G?rb?z, Çelik, İlyas
• Format: Journal Article
• Language: English
• Published: Weinheim WILEY-VCH Verlag GmbH 01.04.2001; WILEY‐VCH Verlag GmbH; Wiley-VCH
• Subjects: Biological and medical sciences; Cake quality; Cereal and baking product industries; Food industries; Fundamental and applied biological sciences. Psychology; Modified starch; Starch and starchy product industries; Bakery product; Cereal product; Quality; Cake; Food preservation; Shelf life; Starch derivative; Cookability; Texture; Property formulation relationship; Rheological properties
• ISSN: 0038-9056; 1521-379X
• DOI: 10.1002/1521-379X(200104)53:3/4<162::AID-STAR162>3.0.CO;2-6

This study investigated the effects of four different types of modified wheat and corn starches (pregelatinized, thinned with acid, cross‐linked, dextrinized and intact form) on the cake quality. The starches were added to the cake formulations at levels of 0, 10, 20 and 30% based on flour. Addition of wheat starch gave a higher cake volume and specific cake volume than corn starch. Also, the modified starches gave increased penetration values and shelf life to the cakes by delaying the staling process. As a result, the addition of 10% pregelatinized starch had a positive effect on the quality of cakes.