[en] We investigated the impact of temperature and moisture gradients on starch gelatinization and egg denaturation, and on protein extractabilities during cake baking. Differences in crumb structure in the center, top, and bottom zones of cake as measured with X-ray microfocus-computed tomography were successfully related to the moment at which starch gelatinized and protein aggregated during baking, which stiffened the cell walls. The temperature in the top and bottom zones of cake increased faster than in the center of the cake due to facilitated heat transfer. This resulted in lower water availability in top and bottom zones, leading to incomplete gelatinization of starch after baking in these zones. In the top zone, extended starch gelatinization and protein polymerization led to later cell wall formation, resulting in a broader cell size distribution. The bottom zone of cake reached the highest temperatures during baking with more substantial starch gelatinization and egg denaturation within the first 25 min of baking. During the final 20 min of baking, little if any change in gelatinization enthalpy and protein extractability was found due to the very low water availability in this region. The bottom zone of the crumb showed a broader cell wall size distribution, which was associated with more collapse. All in all, the results illustrate that cake crumb is not a homogeneous material.
Baking Gradients Cause Heterogeneity in Starch and Proteins in Pound Cake
Publication date :
2010
Journal title :
Cereal Chemistry
ISSN :
0009-0352
Publisher :
Amer Assoc Cereal Chemists, St Paul, France
Volume :
87
Issue :
5
Pages :
475-480
Peer reviewed :
Peer reviewed
Funders :
Flanders' FOOD (Brussels, Belgium)
Commentary :
This work was done within the framework of a Flanders' FOOD (Brussels, Belgium) project and is part of a Methusalem programme 'Food for the Future' at the K.U. Leuven (2007-2014). Kristof Brijs and Bert Lagrain wish to acknowledge the Industrial Research Fund (K.U. Leuven, Leuven, Belgium) and the Research Foundation Flanders (FWO, Brussels, Belgium), respectively, for a position as postdoctoral researcher. We thank R. C. Hoseney (R&R Research Services, Manhattan, KS), L. Slade and H. Levine (Food Polymer Science Consultancy, Morris Plains, NJ) for fruitful discussions. We like to thank A. Nevelsteen for technical support. We acknowledge Dietrich Vanlint (Centre for Food and Microbial Technology, Laboratory of Food Microbiology, K.U. Leuven) for conducting water activity experiments.
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