Size Effects of Starch Granules on Porous Structure Formation of Sponge Cakes Made from Potato Starch

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  • 馬鈴薯澱粉スポンジケーキの気孔構造の形成におよぼす澱粉粒径の影響

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Abstract

Sponge cakes are usually made from wheat flour, eggs and sugar as the main ingredients. In this paper all the wheat flour was substituted for a starch (wheat starch or potato starch) and the effects of potato starch granule size on the air cell formation were studies by dividing the potato starch granules in two groups based on size (large or small). The preparation of the sponge cakes used the equivalent weight of each of the three materials. Eggs (white and yolk) and sugar were first whipped, and then either wheat starch or potato starch was added to the prepared cake batters. The two kinds of batters were baked side by side in an oven (Fujii & Danno 1998). The following parameters were examined: the expansion and shrinkage of sponge cake batters' height were measured using a catheto meter during baking. The interaction between the air bubbles and starch granules (large or small size potato starch) in the cake batter was observed using a microscope during heating and then cooling as a model experiment (Fujii et al.1995). Potato starch granule gelatinization was detected by polarized light microscopy. The porous structure of the sponge cake and deformed potato starch granules by swelling or gelatinization in the air cell wall of the sponge cakes, which were made from either the large or small size granules, were compared and examined by SEM observations. The results suggest that when the potato starch granule size was within a narrow range, the granules appeared to easily cover the surface of the air bubbles. Consequently, the combination and breakage of the air bubbles were found to be suppressed. When they were continuously baked, the air bubbles expanded with the starch granules attached to the in surfaces. As the granules were gelatinized under this condition, the air bubbles could maintain their original shapes, and the expanded air bubbles covered with the granules were stabilized and held their spherical pore shapes, even after cooling. Thereby the air cells in the sponge cake were formed by air bubbles which expanded and then solidified.

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