GELATINIZATION OF STARCH IN BAKED PRODUCTS

Authors

  • D. R. LINEBACK,

    1. Authors Lineback and Wongrikasem are with the Dept of Food Science, 111 Borland Laboratory, The Pennsylvania State Univ., University Park, PA 16802.
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  • E. WONGSRIKASEM

    1. Authors Lineback and Wongrikasem are with the Dept of Food Science, 111 Borland Laboratory, The Pennsylvania State Univ., University Park, PA 16802.
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  • 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.

ABSTRACT

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.

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