Abstract
The focus of this study was the effect of 1.5%, 3% and 4.5% pre-gelatinized wheat starch (based on the total weight of cake batter) on improving the qualitative properties of shortened cake batter. Specific volume and viscosity of the shortened cake batter were measured for controls, 1.5%, 3% and 4.5% gelatinized starch; some important properties such as texture and sensory evaluation were examined. By increasing pre-gelatinized wheat starch used in the batter, a significant difference was observed in the rheological properties of the batter. Cake batter properties were found improved compared to the control samples. The sample with 3% pre-gelatinized starch had a lower viscosity than other treatments. The treatment with 4.5% pre-gelatinized starch had the lowest specific volume compared to other treatments. The overall results showed that the shortened cake with 3% pre-gelatinized starch was the best treatment in terms of texture and sensory evaluation factors.
Highlights
There are many producers of baking products such as breads, cakes, muffins and biscuits in Iran
According to the results of the sensory evaluation test, 3% treatment obtained higher score for flavor, color and general acceptance compared to other treatments
The results presented in this paper showed that the increased amount of pre-gelatinized starch reduced the specific volume of cakes
Summary
There are many producers of baking products such as breads, cakes, muffins and biscuits in Iran. One of the important problems with cakes is that they stale fast. They quickly lose their freshness within a few days and become leathery and hardly chewable. Flat cakes have generally very short shelf life; additives such as modified starch can improve their quality [2, 3]. The main ingredients of cake are flour, sugar, eggs and fat, each of which has an important role in the structure and quality of the product [4]. Extensive research has been conducted on the material and process conditions of cake products. Quality and shelf life of cakes are always a concern of researchers. The improved cooking methods, storage at certain temperature and additives improve texture, strengthen the gluten network, provide softness and smoothness and postpone staling
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