Cereal Chem 55:945 - 951.  |  VIEW ARTICLE
Wheat Starch Gelatinization in Sugar Solutions. II. Fructose, Glucose, and Sucrose: Cake Performance.

M. M. Bean, W. T. Yamazaki, and D. H. Donelson. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Solutions of the monosaccharides glucose and fructose raised the initial gelatinization temperature of wheat starch, but to a lesser extent than did sucrose. Comparisons of the temperatures for loss of birefringence at several solution concentrations showed sucrose greater than glucose greater than fructose. The differences among the three sugars increased with concentration. Layer cakes baked with the Wooster research formula, substituting either of the monosaccharides for sucrose, demonstrated the need for high glucose and even higher fructose levels or lower batter absorptions compared with sucrose to obtain cakes with optimum contour and volume. Successful cakes were obtained if the sugar/water ratio in the batter would permit a starch gelatinization temperature of approximately 90 C.