Cake Baking with Alternative Carbohydrates for Potential Sucrose Replacement. II. Functionality of Healthful Oligomers and Their Effects on High‐Ratio Cake‐Baking Performance

Abstract

In follow‐up to high‐ratio cake baking with small sugars as alternative carbohydrates for potential sucrose replacement, sucrose and two healthful, lower‐glycemic‐impact carbohydrate oligomers (i.e., isomaltulose monohydrate and Mylose 351 syrup/Glucodry 314 powder) were used to explore the effects of the sucrose alternatives on results from solvent retention capacity (SRC), differential scanning calorimetry (DSC), rapid viscoanalysis (RVA), and cake baking, including time‐lapse photographic analysis. SRC values for chlorinated soft wheat flour in Glucodry 314 and Mylose 351 solutions were higher than those in sucrose and isomaltulose solutions. Starch gelatinization and pasting onset, observed from DSC and RVA results, respectively, were retarded by sucrose and the alternative sugars, compared with water alone. Cakes formulated with the sucrose alternatives produced equivalent or superior product geometry (i.e., higher cake center height and shape factor) to those made with sucrose. Texture data showed that a cake formulated with as‐is isomaltulose was similar to that made with sucrose. Overall results suggested that isomaltulose could be used successfully to produce a high‐ratio cake with lower glycemic impact and lower calorie content, and that Glucodry 314 and Mylose 351 also could be used to produce cakes with modified texture and decreased sugar. Time‐lapse photographic analysis showed that predissolution of isomaltulose was detrimental to cake baking, owing to much earlier expansion and collapse, compared with as‐is isomaltulose.