A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens

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dc.contributor.authorSakiyan, Ozge
dc.contributor.authorSumnu, Gulum
dc.contributor.authorSahin, Serpil
dc.contributor.authorMeda, Venkatesh
dc.contributor.authorKoksel, Hamit
dc.contributor.authorChang, Peter
dc.date.accessioned2020-03-26T18:13:41Z
dc.date.available2020-03-26T18:13:41Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe main objective of the study was to determine the effects of different baking ovens and different cake formulations on the degree of starch gelatinization during cake baking. Baking was performed in microwave, infrared-microwave combination, and conventional ovens. Starch gelatinization levels of fat free, 25% fat, and 25% Simplesse (TM)-containing cake samples were examined using differential scanning calorimeter (DSC) and rapid visco analyzer (RVA). Both DSC and RVA results showed that increasing baking time increased gelatinization level for all baking types significantly. It was also found that the effect of fat content on starch gelatinization was different depending on the type of baking. Addition of fat reduced the degree of starch gelatinization in conventional baking. However, fat enhanced the gelatinization in microwave and infrared-microwave combination ovens. Usage of Simplesse (TM) as a fat replacer decreased the starch gelatinization in all types of baking significantly. There was insufficient starch gelatinization in microwave-baked cakes in which the degree of gelatinization ranged from 55% to 78% depending on formulation. On the other hand, it ranged from 85% to 93% in conventionally baked cakes. Combining infrared with microwaves increased degree of starch gelatinization (70-90%).en_US
dc.description.sponsorshipMiddle East Technical UniversityMiddle East Technical University [BAP-08-11-DPT2002K120510-GT-3]en_US
dc.description.sponsorshipThis research was supported by the Middle East Technical University (BAP-08-11-DPT2002K120510-GT-3).en_US
dc.identifier.doi10.1007/s11947-009-0210-2en_US
dc.identifier.endpage1244en_US
dc.identifier.issn1935-5130en_US
dc.identifier.issue7en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1237en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s11947-009-0210-2
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26079
dc.identifier.volume4en_US
dc.identifier.wosWOS:000293791000015en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofFOOD AND BIOPROCESS TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectMicrowave bakingen_US
dc.subjectGelatinizationen_US
dc.subjectCakeen_US
dc.subjectDSCen_US
dc.subjectRVAen_US
dc.titleA Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovensen_US
dc.typeArticleen_US

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