Details

Autor(en) / Beteiligte

• Donovan, J.W

Titel

study of the baking process by differential scanning calorimetry

Ist Teil von

• Journal of the science of food and agriculture, 1977-01, Vol.28 (6), p.571-578

Ort / Verlag

London: John Wiley & Sons, Ltd

Erscheinungsjahr

1977

Quelle

Wiley Online Library All Journals

Beschreibungen/Notizen

• The denaturation of the components of a baked product such as cake or bread can be observed under simulated baking conditions by differential scanning calorimetry. When starch or protein denaturation occurs, an increased flow of heat shows the temperature range over which that process takes place. Experimental results are presented for angel cake. In the absence of sucrose, the egg‐white proteins are denatured predominantly near 65 and 85°C. For wheat flour, starch denaturation is observed near 65°C, and protein denaturation over a broad range from 80 to 110°C. In the presence of the concentration of sucrose used in a standard batter, both the starch and the major portion of the egg‐white proteins are denatured near 95°C, at approximately the maximum temperature attained by the cake when it reaches maximum volume in the oven. Apparently, the main function of sucrose in an angel cake is to raise the denaturation temperature ranges of the starch and protein. Decreasing the amount of sucrose in batters designed for high altitudes causes denaturation of starch and protein at the lower maximum temperatures attained at those altitudes. This assures formation of a structural framework of denatured starch and protein which will not allow the cake to “fall” after it attains its maximum volume.