Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour

Propiedades térmicas y reológicas de batidos para panqué tipo esponja elaborados con almidón nativo de maíz, con el reemplazamiento total o parcial de harina de trigo

dc.creatorGuadarrama-Lezama, Andrea Yazmin
dc.creatorCarrillo-Navas, Hector
dc.creatorPérez-Alonso, César
dc.creatorVernon-Carter, Eduardo
dc.creatorAlvarez-Ramírez, José
dc.date2017-11-10T21:00:16Z
dc.date2017-11-10T21:00:16Z
dc.date2016-02-13
dc.date.accessioned2019-05-28T21:30:43Z
dc.date.available2019-05-28T21:30:43Z
dc.identifier0023-6438
dc.identifierhttp://hdl.handle.net/20.500.11799/67612
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/2903596
dc.descriptionThe effect of substituting wheat flour by native corn starch on the rheological and thermal properties of sponge cake batter formulations, and on the texture and microstructural characteristics of sponge cake were evaluated. Thermal analysis showed that starch granules underwent only incipient swelling due to the limited availability of water in the batter matrix. Increasing replacement of wheat flour by native corn starch endowed increasing order to the batter matrix, but produced a decrease in the apparent viscosity, and a drop in the storage and loss moduli. Creep-recovery tests showed that the retardation time was only slightly affected by native corn starch content, indicating that a consolidated 3D network was formed by interaction of starch granules with other components of the batter formulations, with bonds restoration and fracture taking place at similar rates. The textural characteristics of the sponge cake decreased monotonously as the native corn starch content increased. In brief, the use of native corn starch enabled the modulation of the textural properties of wheat-based breads without sacrificing dough viscoelasticity.
dc.languageeng
dc.publisherEl Sevier
dc.relation70;1
dc.rightsembargoedAccess
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rightsembargoedAccess
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectSponge cake batter
dc.subjectStarch
dc.subjectThermal properties
dc.subjectViscoelasticity
dc.subjectTextural characteristics
dc.titleThermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour
dc.titlePropiedades térmicas y reológicas de batidos para panqué tipo esponja elaborados con almidón nativo de maíz, con el reemplazamiento total o parcial de harina de trigo
dc.typeArtículos de revistas


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