Effects of Utilization of Modified Starches on the Cake Quality

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...

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Published inDie Stärke Vol. 53; no. 3-4; pp. 162 - 169
Main Authors Karaoğlu, M. Murat, Kotancilar, H. G?rb?z, Çelik, İlyas
Format Journal Article
LanguageEnglish
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
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Abstract 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.
AbstractList 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.
Author Çelik, İlyas
Karaoğlu, M. Murat
Kotancilar, H. G?rb?z
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Issue 3-4
Keywords Bakery product
Cereal product
Quality
Cake
Food preservation
Shelf life
Starch derivative
Cookability
Texture
Property formulation relationship
Rheological properties
Language English
License CC BY 4.0
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Snippet This study investigated the effects of four different types of modified wheat and corn starches (pregelatinized, thinned with acid, cross‐linked, dextrinized...
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SubjectTerms 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
Title Effects of Utilization of Modified Starches on the Cake Quality
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