A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens

Sakiyan O., Sumnu G., ŞAHİN S., Meda V., KÖKSEL H., Chang P.

FOOD AND BIOPROCESS TECHNOLOGY, vol.4, no.7, pp.1237-1244, 2011 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 4 Issue: 7
  • Publication Date: 2011
  • Doi Number: 10.1007/s11947-009-0210-2
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.1237-1244
  • Keywords: Microwave baking, Gelatinization, Cake, DSC, RVA, MICROWAVE COMBINATION BAKING


The main objective of the study was to determine the effects of different baking ovens and different cake formulations on the degree of starch gelatinization during cake baking. Baking was performed in microwave, infrared-microwave combination, and conventional ovens. Starch gelatinization levels of fat free, 25% fat, and 25% Simplesse (TM)-containing cake samples were examined using differential scanning calorimeter (DSC) and rapid visco analyzer (RVA). Both DSC and RVA results showed that increasing baking time increased gelatinization level for all baking types significantly. It was also found that the effect of fat content on starch gelatinization was different depending on the type of baking. Addition of fat reduced the degree of starch gelatinization in conventional baking. However, fat enhanced the gelatinization in microwave and infrared-microwave combination ovens. Usage of Simplesse (TM) as a fat replacer decreased the starch gelatinization in all types of baking significantly. There was insufficient starch gelatinization in microwave-baked cakes in which the degree of gelatinization ranged from 55% to 78% depending on formulation. On the other hand, it ranged from 85% to 93% in conventionally baked cakes. Combining infrared with microwaves increased degree of starch gelatinization (70-90%).