Abstract
AbstractThe influence of a defined chlorination on the gelatinization behaviour of different cake flours in sucrose solutions (30–60% w/w) was investigated. Besides microscopic examinations, methods were developed for the estimation of hot paste viscosity and “amylose”“Amylose” will throughout this paper mean linear polymers of glucose long enough to give a blue colour with iodine, but not necessarily native amylose as exists within the starch granule. exudation from starch granules. The findings have shown that the amount of “amylose” which is exuded from starch granules during heating, as well as paste viscosity, increases with the chlorination of flour. High positive correlations were obtained between “amylose” exudation, hot paste viscosity and cake crumb firmness. It is proposed that this increased “amylose” exudation is, via an increase of gel strength, to a large extent responsible for the prevention of high ratio cake collapse. Besides reducing “amylose” exudation the high sucrose concentrations prevailing in cake batters were also found to inhibit greatly starch breakdown by malt and fungal amylase activity.
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