TY - JOUR
T1 - Effect of baking method on some characteristics of starch in pound cake crumbs
AU - Sánchez-Pardo, María E.
AU - Ortiz-Moreno, Alicia
AU - Mora-Escobedo, Rosalva
AU - Bello-Pérez, Arturo
AU - Yee-Madeira, Hernani
AU - Ramos-López, Gonzalo
PY - 2008/1/30
Y1 - 2008/1/30
N2 - BACKGROUND: The effect of the baking process (microwave versus conventional oven) on some starch characteristics of pound cake was evaluated. Proximal chemical analysis, total resistant starch (RS), retrograded resistant starch (RS3), differential scanning calorimetry (DSC), and X-ray diffraction (XRD) were evaluated. Pound cake, one of the major products of Mexico's bread industry, was selected for analysis because the high moisture and fat content in the beaten dough might reduce the quality defects often associated with microwave baking. RESULTS: Crumbs from microwave-baked pound cakes contained lower moisture than crumbs from conventionally baked pound cake. Lower RS was observed in fresh microwave-baked than conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas slightly lower changes in RS3 were observed in the microwaved product. DSC revealed less gelatinisation in microwaved pound cake which is related to limited water availability during the microwave heating process. The crystallinity peaks present in conventionally baked pound cake might be associated with RS3 content; the resistant retrograded starch formed during storage, is reflected in the XRD pattern. CONCLUSION: Microwave-baked pound cake crumbs showed less gelatinisation than conventionally baked pound cake crumbs.
AB - BACKGROUND: The effect of the baking process (microwave versus conventional oven) on some starch characteristics of pound cake was evaluated. Proximal chemical analysis, total resistant starch (RS), retrograded resistant starch (RS3), differential scanning calorimetry (DSC), and X-ray diffraction (XRD) were evaluated. Pound cake, one of the major products of Mexico's bread industry, was selected for analysis because the high moisture and fat content in the beaten dough might reduce the quality defects often associated with microwave baking. RESULTS: Crumbs from microwave-baked pound cakes contained lower moisture than crumbs from conventionally baked pound cake. Lower RS was observed in fresh microwave-baked than conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas slightly lower changes in RS3 were observed in the microwaved product. DSC revealed less gelatinisation in microwaved pound cake which is related to limited water availability during the microwave heating process. The crystallinity peaks present in conventionally baked pound cake might be associated with RS3 content; the resistant retrograded starch formed during storage, is reflected in the XRD pattern. CONCLUSION: Microwave-baked pound cake crumbs showed less gelatinisation than conventionally baked pound cake crumbs.
KW - Gelatinisation
KW - Microwaves
KW - Pound cake
KW - Resistant starch
KW - Starch
UR - http://www.scopus.com/inward/record.url?scp=38349179248&partnerID=8YFLogxK
U2 - 10.1002/jsfa.3073
DO - 10.1002/jsfa.3073
M3 - Artículo
SN - 0022-5142
VL - 88
SP - 207
EP - 213
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 2
ER -