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KMID : 1024420070110040313
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Food Engineering Progress
2007 Volume.11 No. 4 p.313 ~ p.320
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The Effects of Resistant Starch on the Physico-chemical Properties of White Layer Cake
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Chang Hak-Gil
Lee Myung-Ho
Park Young-Seo
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Abstract
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We evaluated the effects of the replacement of wheat flour with 10 to 60%(w/w) resistant starch on various quality parameters of the white layer cake, such as physico-chemical and rheological properties and textural characteristics. The water retention capacity and alkaline water retention capacity of the strong and medium flours increased with increasing amounts of resistant starch, whereas the sedimentation value and Pelshenke value decreased. In RVA(Rapid Visco Analyser), initial pasting temperature increased and peak viscosity decreased with the addition of resistant starch. In mixograph, peak time of strong and medium flours decreased with the addition of resistant starch up to 30%(w/w), whereas the width at 8min value increased in all flours. Increasing proportions of the resistant starch results in reduced cake volume and the L value of the crumb. However, replacing 40%(w/w) of the wheat flour with resistant starch did not significantly affect the hardness, springiness, and cohesiveness of the white layer cake. Acceptability test indicated that 30%(w/w) replacement with resistant starch can be used without lowering the overall, flavor, and taste of the white layer cake.
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KEYWORD
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resistant starch, white layer cake, physico-chemical properties
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