Cereal Chem 56:305 - 309.  |  VIEW ARTICLE
Model Studies of Cake Baking. I. Continuous Observations of Starch Gelatinization and Protein Coagulation During Baking.

M. Mizukoshi, T. Kawada, and N. Matsui. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Model baking equipment is described for continuously observing starch gelatinization and protein coagulation in sponge cake batters during baking. Starch gelatinized between 79 and 88 C and egg protein coagulated between 82 and 96 C. Light transmission, viscosity, and microscopic changes took place at the same temperature and were interpreted as coinciding with starch gelatinization and protein coagulation.