Effects Of Wheat Starch Fine Structures On Physicochemical Properties Of Cake Batters And Quality&Digestibility Of Final Cakes

The rheological,thermal and textural properties of batter are critical for the eating and processing quality of soft cake products.Wheat starch molecular structures play an important role on these properties.However,the underlying mechanisms are not well understood.In this study,fluorophore-assisted carbohydrate electrophoresis and sizeexclusion chromatography were used to measure amylopectin and amylose chainlength distribution.The obtained data were fitted with two different biosynthesis-based models,resulting in few biologically-meaningful parameters.For cake batter,the rheological,thermal and textural properties were measured by rheometer,differential scanning calorimetry and texture analyser.The length of amylose chains and amylopectin long chains was significantly positively correlated with the viscoelasticity of cake batter.The length of long amylose chains showed a negative correlation with the frequency value of crossover point between G’ and G" curves.From flour-water system to flour-lipid-protein system,the main factors determining rheological and thermal properties changed from short amylopectin to long amylopectin and amylose chains.For cake,the apparent characteristics,cell distribution,textural propertoies and digestive properties were determined.The longer amylopectin and amylose chains decrease cake specific volume and softness.Damage starch and amylose content are factors contributing to cells of cake crumb.Flour with more protein and longer amylose short chains has higher cake cohesiveness.The relatively more amylose short chains can result in a slower starch digestibility.This study provides the first associations between starch molecular fine structure and functional properties of cake batter and final cake,which could help food industry breed and select suitable wheat varieties for improved batter and cake quality.