Cereal Chem 54:918 - 926.  |  VIEW ARTICLE
Studies on Pan-Cake Baking. II. Effect of Lipids on Pan-Cake Qualities.

M. Seguchi and J. Matsuki. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

When pan-cake baking tests were carried out with flour extracted with ethyl ether, cake volume was smaller and cake cells were finer than those obtained with the normal flour. Normal cake characteristics were completely restored when 0.2% flour lipids extracted with ethyl ether or water saturated 1-butanol (WSB) were added to the extracted flour. Flour lipids extracted with WSB were fractionated into polar (62%) and nonpolar (38%) fractions by silicic acid column chromatography. Each lipid fraction was added in turn to the extracted flour. Results of the pan-cake baking test showed that 0.2% polar lipid fraction restored cake volume and cell structure, while the nonpolar lipid fraction did not. Addition of fatty acid sucrose ester to the extracted flour also resotred cake volume and cell structure, but the addition of acetylated sucrose fatty acid ester or lard shortening had no effect on this restoration. These facts indicated that hydrophilic groups in lipids are necessary for good quality in pan-cakes.