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Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming.
Food Chem. 2013 Dec 15; 141(4):3960-6.FC

Abstract

Moisture migration largely impacts cake crumb firmness during storage at ambient temperature. To study the importance of phenomena other than crumb to crust moisture migration and to exclude moisture and temperature gradients during baking, crustless cakes were baked using an electrical resistance oven (ERO). Cake crumb firming was evaluated by texture analysis. First, ERO cakes with properties similar to those baked conventionally were produced. Cake batter moisture content (MC) was adjusted to ensure complete starch gelatinisation in the baking process. In cakes baked conventionally, most of the increase in crumb firmness during storage was caused by moisture migration. Proton nuclear magnetic resonance ((1)H NMR) showed that the population containing protons of crystalline starch grew during cake storage. These and differential scanning calorimetry (DSC) data pointed to only limited amylopectin retrogradation. The limited increase in amylopectin retrogradation during cake storage cannot solely account for the significant firming of ERO cakes and, hence, other phenomena are involved in cake firming.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Luyts A
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. annelies.luyts@biw.kuleuven.be
Wilderjans E
No affiliation info available
Van Haesendonck I
No affiliation info available
Brijs K
No affiliation info available
Courtin CM
No affiliation info available
Delcour JA
No affiliation info available

MeSH

AmylopectinBreadCalorimetry, Differential ScanningKineticsMagnetic Resonance SpectroscopyStarchTemperatureWater

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23993572

Citation

Luyts, A, et al. "Relative Importance of Moisture Migration and Amylopectin Retrogradation for Pound Cake Crumb Firming." Food Chemistry, vol. 141, no. 4, 2013, pp. 3960-6.
Luyts A, Wilderjans E, Van Haesendonck I, et al. Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming. Food Chem. 2013;141(4):3960-6.
Luyts, A., Wilderjans, E., Van Haesendonck, I., Brijs, K., Courtin, C. M., & Delcour, J. A. (2013). Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming. Food Chemistry, 141(4), 3960-6. https://doi.org/10.1016/j.foodchem.2013.06.110
Luyts A, et al. Relative Importance of Moisture Migration and Amylopectin Retrogradation for Pound Cake Crumb Firming. Food Chem. 2013 Dec 15;141(4):3960-6. PubMed PMID: 23993572.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming. AU - Luyts,A, AU - Wilderjans,E, AU - Van Haesendonck,I, AU - Brijs,K, AU - Courtin,C M, AU - Delcour,J A, Y1 - 2013/07/04/ PY - 2013/03/28/received PY - 2013/05/21/revised PY - 2013/06/25/accepted PY - 2013/9/3/entrez PY - 2013/9/3/pubmed PY - 2014/3/29/medline KW - (1)H NMR KW - Amylopectin retrogradation KW - CPMG KW - Cake storage KW - Carr–Purcell–Meiboom–Gill KW - DSC KW - ERO KW - Electrical resistance oven KW - FID KW - MC KW - Moisture migration KW - Nuclear magnetic resonance KW - Ohmic heating KW - PID KW - T(2) KW - differential scanning calorimetry KW - electrical resistance oven KW - free induction decay KW - moisture content KW - proportional–integral-derivative KW - proton nuclear magnetic resonance KW - spin–spin relaxation time SP - 3960 EP - 6 JF - Food chemistry JO - Food Chem VL - 141 IS - 4 N2 - Moisture migration largely impacts cake crumb firmness during storage at ambient temperature. To study the importance of phenomena other than crumb to crust moisture migration and to exclude moisture and temperature gradients during baking, crustless cakes were baked using an electrical resistance oven (ERO). Cake crumb firming was evaluated by texture analysis. First, ERO cakes with properties similar to those baked conventionally were produced. Cake batter moisture content (MC) was adjusted to ensure complete starch gelatinisation in the baking process. In cakes baked conventionally, most of the increase in crumb firmness during storage was caused by moisture migration. Proton nuclear magnetic resonance ((1)H NMR) showed that the population containing protons of crystalline starch grew during cake storage. These and differential scanning calorimetry (DSC) data pointed to only limited amylopectin retrogradation. The limited increase in amylopectin retrogradation during cake storage cannot solely account for the significant firming of ERO cakes and, hence, other phenomena are involved in cake firming. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23993572/Relative_importance_of_moisture_migration_and_amylopectin_retrogradation_for_pound_cake_crumb_firming_ DB - PRIME DP - Unbound Medicine ER -