Effect of baking method on some characteristics of starch in pound cake crumbs.

摘要

X-ray diffraction (XRD) and DSC were used to determine effects of baking in a microwave oven, compared with that in a conventional oven, on the starch content of pound cakes. Baked cakes were stored in sealed containers at room temp. for <=8 days and analysed for proximate composition, contents of total resistant starch (RS) and retrograded resistant starch (RS3), degree of gelatinization (DSC) and XRD profiles. Microwave-baked pound cake had less crumb moisture than did conventional oven-baked cakes and gelatinization was lower due to low water availability during microwave baking. Freshly-baked microwave-cooked samples contained lower RS contents than conventionally-baked counterparts. Concn. of RS3 increased significantly in conventionally-baked pound cakes during storage. XRD crystallinity peaks were noted in conventionally-baked samples after 2-8 days of storage, but not in microwave-baked pound cakes, indicating that the formation of RS3 during storage is reflected in XRD profiles.