碩士 / 國立中興大學 / 食品科學系 / 93 / The cake paste is a kind of complex emulsification system. Its physical and chemical properties correlate with cake qualities, and the baking of cake paste is affected by the properties of starch gelatinization. In this study, the physical and chemical properties of various modified starches were first evaluated. Then, the processing characteristics by adding them in cake flour were investigated. Finally, in order to understand which function of modified starches could improve the qualities, sponge cakes were made by replacing part of cake flour with different modified starches, and the properties of the cakes during storage were compared. The results were as follows:
1. There were no obvious difference in water content and color for different modified starches. In viscosity, the cassava starch had higher viscosity peak, and hydroxypropyl starch got highest viscosity in lower temperature. When temperature maintained at 95oC, the viscosity of cassava starch, starch acetate and hydroxypropyl starch were going down, while going up or trending fair for others.
2. Dough properties of cake flour mixed with different kinds of starches were determined. In Farinograph test, cassava starch showed reduction in the departure time and stability. In Extensograph, cassava starch and oxidized starch were similar to cake flour without adding any starch in resistance at constant extension of 5 cm. Adding hydroxypropyl distarch phosphate had the least extensibility. In Alveograph test, the dough added with hydroxypropyl starch showed the highest overpressure, but added with oxidized starch was the reverse. Adding cassava starch, oxidizing starch and hydroxypropyl starch had better average abscissa at rupture. Adding cassava starch has the lowest P/L value, while adding hydroxypropyl starch had the highest value.
3. Sponge cakes were made by adding modified starch in cake flour. The cake obtained by adding acetylated distarch phosphate had the highest water content, the lowest variation in adhesiveness and the lowest chewiness. The cake with hydroxypropyl starch had the lowest hardness, the highest variation in adhesiveness, the highest springiness and the lowest cohesiveness. The cake with starch acetate had the highest hardness, gumminess and chewiness.
4. On the whole quality of cake, the starch mixed with hydroxypropyl starch was the most suitable for making sponge cakes.
| Identifer | oai:union.ndltd.org:TW/093NCHU0253052 |
| Date | January 2005 |
| Creators | Chih-Wei Chang, 張智為 |
| Contributors | Wen-Ching Ko, 柯文慶 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 94 |
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