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Impact of Pregelatinized Starches on the Texture and Staling of Conventional and Degassed Pound Cake

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An Erratum to this article was published on 11 April 2014

Abstract

The influence of selected pregelatinized starches on staling of pound cake has been investigated considering wheat and maize pregelatinized starches as flour substitutes. Two baking systems were considered to assess staling: a miniaturized baking system providing degassed baked batter and a conventional oven providing real products. Texture profile analysis, compression, and rupture tests were used to follow texture evolution during storage. Results confirmed the positive effect of partial substitution by pregelatinized starches in microcakes on retarding staling, while the denser structure of pregelatinized starch cakes prevented the same positive impact on texture and staling.

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Acknowledgments

This work has been supported by a grant no /664/ H (first year of Ph.D.) and by a financial support from GEPEA-ONIRIS at follows. Luc Guihard and Christophe Couëdel are gratefully acknowledged for the realization of a prototype based on a domestic oven (named “Peltier Oven”), and Delphine Queveau is also gratefully acknowledged for her help in the thermal analysis.

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Authors and Affiliations

  1. ONIRIS, BP 82225, 44322, Nantes, France

    Nesrin Hesso, Catherine Loisel, Sylvie Chevallier & Alain Le-Bail

  2. LUNAM Université Nantes Angers Le Mans, UMR 6144 GEPEA CNRS, 44602, Saint-Nazaire, France

    Nesrin Hesso, Catherine Loisel, Sylvie Chevallier & Alain Le-Bail

Authors
  1. Nesrin Hesso
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  2. Catherine Loisel
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  3. Sylvie Chevallier
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  4. Alain Le-Bail
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Correspondence to Catherine Loisel.

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Hesso, N., Loisel, C., Chevallier, S. et al. Impact of Pregelatinized Starches on the Texture and Staling of Conventional and Degassed Pound Cake. Food Bioprocess Technol 7, 2923–2930 (2014). https://doi.org/10.1007/s11947-014-1254-5

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  • DOI: https://doi.org/10.1007/s11947-014-1254-5

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