Cereal Chem 61:549 - 554.  |  VIEW ARTICLE
Thermal Properties and Structural Characteristics of Model Cake Batters Containing Nonfat Dry Milk.

L. E. Pearce, E. A. Davis, and J. Gordon. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

Modified Kissell batter formulations were prepared with 0-27% nonfat dry milk (NFDM) on a flour basis. Influence of NFDM on batter characteristics was determined by specific gravity, water loss rates and temperature profiles of the batters during baking, and differential scanning colorimetry (DSC) of model systems and batters. Baked cakes were evaluated by photographing cross sections, computing cross- sectional areas, and observing crust and crumb characteristics visually and by scanning electron microscopy (SEM). No statistically significant differences were found among batter specific gravities or cake cross- sectional areas. Water loss rates decreased with differing amounts of NFDM. DSC data indicated the onset of starch molecular transformations occurred at higher temperatures in NFDM batters than in those without NFDM. Enthalpies of batters with and without NFDM were similar. Cross sections of baked cakes revealed layering with NFDM addition. Crust color was darker with increasing amounts of NFDM. SEM examination of cake crumb showed that as the level of NFDM increased, starch granules were less swollen and the matrix material, which contained lipid, was more finely dispersed.