Impact of Pregelatinized Starches on the Texture and Staling of Conventional and Degassed Pound Cake

被引：21
|
作者：
Hesso, Nesrin [1 ,2 ]
Loisel, Catherine [1 ,2 ]
Chevallier, Sylvie [1 ,2 ]
Le-Bail, Alain [1 ,2 ]
机构：
[1] ONIRIS, F-44322 Nantes, France
[2] LUNAM Univ Nantes Angers Le Mans, UMR GEPEA CNRS 6144, F-44602 St Nazaire, France
来源：
FOOD AND BIOPROCESS TECHNOLOGY | 2014年 / 7卷 / 10期
关键词：
Wheat starch; Maize starch; Cake quality; Microcake; Dynamic mechanical analysis; SHELF-LIFE; BREAD; FUNCTIONALITY; MICROWAVE; KINETICS; QUALITY; GLUTEN; CRUMB;
D O I：
10.1007/s11947-014-1254-5
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The influence of selected pregelatinized starches on staling of pound cake has been investigated considering wheat and maize pregelatinized starches as flour substitutes. Two baking systems were considered to assess staling: a miniaturized baking system providing degassed baked batter and a conventional oven providing real products. Texture profile analysis, compression, and rupture tests were used to follow texture evolution during storage. Results confirmed the positive effect of partial substitution by pregelatinized starches in microcakes on retarding staling, while the denser structure of pregelatinized starch cakes prevented the same positive impact on texture and staling.
引用
收藏
页码：2923 / 2930
页数：8
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