Cereal Chem 57:49 - 53.  |  VIEW ARTICLE
Effects of Corn Syrups in Layer Cakes.

K. M. Koepsel and R. C. Hoseney. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Four corn syrups and glucose were used to replace sucrose in high-ratio white layer cakes. At 100% replacement of sucrose, only the high maltose corn syrup gave a cake with acceptable volume. The amylograph was used to study the effect of corn syrups on starch pasting characteristics. Swelling temperature was related to the amount of sugars present. Low molecular weight sugars in syrups gave lower swelling temperatures than did equal quantities of high molecular weight sugars. Water activity and gelatinization temperature were apparently related. Corn starch lipids, extracted with methanol, were added to the sucrose-flour mixture in the amylograph. The resulting amylogram was similar in appearance (but not in swelling temperature) to that produced when corn syrups were used. High maltose corn syrup extracted with chloroform gave an amylogram similar to that with sucrose. However, cakes baked from the extracted syrup, although equal to sucrose cakes in appearance, volume, and grain, were sticky and definitely inferior in mouthfeel.