Cereal Chem 69:206-212   |  VIEW ARTICLE

Interactions Between Starches, Sugars, and Emulsifiers in High-Ratio Cake Model Systems.

C. S. Kim and C. E. Walker. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

The cake flour in a high-ratio cake model system was replaced by a blend of commercial wheat starch, vital gluten, and a lipid mixture of lecithin and ethoxylated mono-diglycerides. Then the wheat starch in the control formula was replaced with corn or potato starch. Lactose or dextrose (glucose) replaced 50% of the sucrose, and additional emulsifier, sucrose ester F-160, or polysorbate 60 also was used. Potato starch produced acceptable cakes, whereas corn starch did not. A 50% dextrose replacement for sucrose improved the cake volume and grain structure with corn starch. The potato starch, lactose, and polysorbate 60 combination produced a significant increase in batter viscosity, but this was not true for corn starch batters containing lactose. The increased batter viscosity tended to aid in air incorporation. Both additional emulsifiers improved all cake volumes. The addition of polysorbate 60 to the wheat starch batter containing lactose produced the highest cake volume with the best grain structure. Dextrose tended to retain more cake crumb moisture. Partial flour replacement by commercial starches might be beneficial in high-ratio cake baking, if proper combinations of starch, sugar, water, and emulsifier are used.