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Cake Baking with Alternative Carbohydrates for Potential Sucrose Replacement. I. Functionality of Small Sugars and Their Effects on High‐Ratio Cake‐Baking Performance
Author(s) -
Kweon Meera,
Slade Louise,
Levine Harry
Publication year - 2016
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-02-16-0032-r
Subject(s) - chemistry , sugar , sucrose , food science , starch , differential scanning calorimetry , fructose , starch gelatinization , xylose , particle size , viscosity , glucose syrup , carbohydrate , fermentation , biochemistry , materials science , composite material , physics , thermodynamics
For exploring the effects of sugar type on predictive differential scanning calorimetry (DSC), rapid viscoanalysis (RVA), and cake baking, including time‐lapse photography analyses, xylose, glucose, fructose, and sucrose were selected as a diagnostic series of small sugars. The effects of chlorination on solvent retention capacity, wheat flour starch gelatinization, and pasting, and of sucrose particle size on cake baking, were also examined. DSC and RVA results showed that 50 w% sugar solutions retarded starch gelatinization and enhanced starch pasting, respectively, for nonchlorinated and chlorinated flours. Chlorination did not affect starch gelatinization but enhanced earlier pasting and resulted in higher viscosity. Cake baking with chlorinated flour showed a similar pattern for height of cake center and height of cake edge but a different pattern for cake shape factor. More rapid sugar dissolution of sucrose with smaller particle size resulted in exaggerated collapse. The use of time‐lapse photography and interpretation of the expansion profiles during baking of cakes made with the diagnostic series of sugars led to a deeper understanding about cake‐baking performance, which makes it possible to relate RVA behavior in diagnostic sugar solutions to cake‐baking potential and to guide wheat‐breeding efforts to provide functional flours for baking of high‐ratio‐type cakes.