Effects of utilization of modified starches on the cake quality

KARAOĞLU M. M., KOTANCILAR H. G., Çelik i.

STARCH-STARKE, cilt.53, ss.162-169, 2001 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 53
  • Basım Tarihi: 2001
  • Dergi Adı: STARCH-STARKE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.162-169
  • Anahtar Kelimeler: modified starch, cake quality
  • Atatürk Üniversitesi Adresli: Evet

Özet

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.