Cereal Chem 60:143 - 146.  |  VIEW ARTICLE
Enthalpy Changes in Model Cake Systems Containing Emulsifiers.

J. D. Cloke, J. Gordon, and E. A. Davis. Copyright 1983 by the American Association of Cereal Chemists, Inc. 

Differential scanning calorimetry was used to measure enthalpies associated with starch transformations and with saturated monoglyceride (SMG) and unsaturated monoglyceride (USMG) phase transitions in a lean cake batter over the range of 40-120 C. Detectable thermograms were found only for the starch and SMG moieties. Small differences in the onset temperatures and total enthalpies were found under the component- dispersion conditions of the lean formula test system. Furthermore, SMG enthalpy values were lower after SMG was cooled and reheated, but the temperature of onset of the phase transition was very close to that for the initial heating sequence. This was true whether SMG was present alone or in the presence of other batter components. These results suggest that the starch molecular conformational changes that occur in the batter in the early stages of baking, as detected by differential scanning calorimetry, are not affected by the presence of SMG or USMG. Therefore, some of these emulsifiers may serve a greater role in later stages of batter development than in the initial phase transitions.