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Effects of Utilization of Modified Starches on the Cake Quality
Author(s) -
Karaoğlu M. Murat,
Kotancilar H. G?rb?z,
Çelik İlyas
Publication year - 2001
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(200104)53:3/4<162::aid-star162>3.0.co;2-6
Subject(s) - food science , starch , corn starch , chemistry , shelf life , maize starch , wheat starch , wheat flour
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.