Effects of different starch types on retardation of staling of microwave-baked cakes

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2005-03-01
Different types of starches (corn, potato, waxy corn, amylomaize and pregelatinized starches) were added to cake formulations to retard staling of microwave-baked cakes. As a control, cake formulated without any starch addition was used. Weight loss, firmness, volume index, specific gravity, soluble starch and amylose content of cakes were used as the indicators of staling and/or quality criteria. Variation of staling parameters during storage of cakes followed zero-order kinetics. Cakes were baked in a microwave oven for 1.5 min at 100% power. Control cakes were also baked in a conventional oven at 175 degrees C for 25 min. Pregelatinized starch helped to decrease moisture loss during baking and storage. Cakes containing amylomaize starch were firmer than the control cake. Starches, except amylomaize, were effective in reducing firmness during storage. The most effective starch type, in terms of retarding the staling of microwave-baked cakes, was chosen as pregelatinized starch. More amylose was leached in control cakes during microwave baking than conventionally baked cakes.
FOOD AND BIOPRODUCTS PROCESSING

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Citation Formats
N. Seyhun, S. G. Şümnü, and S. Şahin, “Effects of different starch types on retardation of staling of microwave-baked cakes,” FOOD AND BIOPRODUCTS PROCESSING, pp. 1–5, 2005, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/32967.