Influence of functional ingredients on starch gelatinization in sponge cake batter.

Zhivka Goranova, Maria Marudova, Marianna Baeva

Journal: Food chemistry 2019;297():124997

PMID: 31253298

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Abstract

The present study evaluated the thermal properties of sponge cake batters with different functional ingredients, and the effects of their adding on starch gelatinization. Samples of sponge cake batter: with wheat flour (control batter), with a reduced quantity of wheat flour and addition of functional ingredients (sponge cake batter with 50% einkorn wholemeal flour, sponge cake batter with 20% Jerusalem artichoke powder, sponge cake batter with 35% cocoa husk powder) were investigated. Using the method of differential scanning calorimetry (DSC) the starch gelatinization temperature intervals (°C) and energies of the different batters during baking were evaluated. Based on the experimental results, it could be concluded that the addition of functional ingredients in the cake batter retard the starch gelatinization. The gelatinization occurs at higher temperature and with higher energy consumption. The retarding effect of the functional ingredients is related to the water binding capacity and the presence of dietary fiber.

Address: Institute of Food Preservation and Quality, 154 Vasil Aprilov Blvd., 4000 Plovdiv, Bulgaria. Electronic address: [email protected].; University of Plovdiv, Faculty of Physics, 24 Tzar Assen Str., 4000 Plovdiv, Bulgaria. Electronic address: [email protected].; University of Food Technologies, Department of Nutrition and Tourism, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria.

DOI: 10.1016/j.foodchem.2019.124997

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MeSH Terms: Bread, Cacao, Calorimetry, Differential Scanning, Cooking, Dietary Fiber, Flour, Helianthus, Microscopy, Electron, Scanning, Starch, Thermogravimetry, Transition Temperature, Triticum, Water