The thermal kinetics of starch gelatinization in the presence of other cake ingredients

Adequacy of wholegrain non-wheat flours for layer cake elaboration

“…However, no significant correlations were found between the pasting properties of the batters and the characteristics of the cakes. This could be related to the high hydration of samples analyzed by the RVA or to the effect of non-flour ingredients added to the batter (Marcotte, Sablani, Kasapis, Baik, & Fustier, 2004). No correlations were found between the characteristics of batters and the characteristics of cakes, probably due to the complexity of changes that occur during baking.…”

High pressure phase transition kinetics of maize starch

“…Starch gelatinization has often been described by a first order reaction (Lund, 1984;Marcotte, Sablani, Kasapis, Baik, & Fustier, 2004;Zanoni, Schiraldi, & Simonetta, 1995). However, this is quite surprising as starch granules of the same origin often show differences in their chemical and physical properties depending e.g.…”

Monitoring cake baking by studying different ingredient interactions: From a model system to a real system

“…In cakes, Marcotte, Sablani, Kasapis, Baik, and Fustier (2004) found that starch gelatinization in the presence of other cake ingredients can be used as a quality control parameter in the baking process. The degree of starch gelatinization in cakes by different baking oven was studied by Sakiyan et al (2011).…”