Title: The role of gluten in a pound cake system: A model approach based on gluten-starch blends
Authors: Wilderjans, Edith ×
Pareyt, Bram
Goesaert, Hans
Brijs, Kristof
Delcour, Jan #
Issue Date: 2008
Publisher: Applied Science Publishers
Series Title: Food chemistry vol:110 pages:909-915
Abstract: In order to evaluate the role of gluten in cake-making, gluten–starch (GS) blends with different ratios of
gluten to starch were tested in a research pound cake formula. The viscosities of batters made from commercial
GS blends in the otherwise standardised formula increased with their gluten content. High viscosities
during heating provide the batters with the capacity to retain expanding air nuclei, and
thereby led to desired product volumes. In line with the above, increasing gluten levels in the cake recipes
led to a more extended oven spring period. Cakes with a starch content exceeding 92.5% in the GS blend
suffered from substantial collapse during cooling. They had a coarse crumb with a solid gummy layer at
the bottom. Image analysis showed statistical differences in numbers of cells per cm2, cell to total area
ratio and mean cell area (p < 0.05). Both density and mean cell area were related to gluten level. Moreover,
mean cell area and cell to total area ratio were the highest for cakes with the lowest density and
highest gluten levels. Relative sodium dodecyl sulfate (SDS, 2.0%) buffer (pH 6.8) extractabilities of protein
from cakes baked with the different GS blends decreased with gluten content and were strongly correlated
with the intensity of collapse. Taken together, the results teach that protein gives the cakes
resistance to collapse, resulting in desirable volumes and an optimal grain structure with uniform cell
ISSN: 0308-8146
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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