Published as paper No. 5736 in the Journal Series of the Pennsylvania Agricultural Experiment Station. Presented at the Fifth International Congress of Food Science and Technology, Kyoto. Japan, September. 1978.
GELATINIZATION OF STARCH IN BAKED PRODUCTS
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 45, Issue 1, pages 71–74, January 1980
How to Cite
LINEBACK, D. R. and WONGSRIKASEM, E. (1980), GELATINIZATION OF STARCH IN BAKED PRODUCTS. Journal of Food Science, 45: 71–74. doi: 10.1111/j.1365-2621.1980.tb03873.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/29/79; accepted 8/10/79.
Scanning electron photomicrographs of starch isolated from white bread, sugar cookies, pie crust, angel food cake, cake doughnuts and cinnamon rolls revealed that the proportion of folded and deformed granules, an indication of the extent of gelatinization and pasting, varied from relatively few granules in sugar cookies to virtually all granules in angel food cake. Starch isolated from angel food cake had no birefringence and was about 97% gelatinized as measured enzymatically, while that from sugar cookies was approximately 91% birefringent and was 4% gelatinized. Starches from other baked products studied had residual birefringence and percent gelatinization intermediate to the values for angel food cake and sugar cookies. Thus starch in the baked products studied ranged from essentially completely gelatinized to that which had undergone very little change.