THESIS
THESIS
THESIS
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1) Specific gravity<br />
123<br />
Specific gravity of the butter cake form and batter were<br />
significantly affected by the addition of HFCS-55. The amount of HFCS, which was<br />
higher than 40% replacement had significant (P≤0.05) effect on the specific gravity of<br />
the butter cake form and batter (Table 19). The higher amount of HFCS replaced (60,<br />
80 and 100%) for sucrose tended to lower specific gravity of the butter cake form and<br />
batter (0.27, 0.25, 0.23 and 0.86, 0.78, 0.76 g/ml, respectively). Measurement of a<br />
batter’s specific gravity estimates the amount of air incorporated into a batter such<br />
that a lower specific gravity is indicative for a batter with more air and viscosity<br />
(Penfield and Campbell, 1990a). A viscous batter helps keep air bubbles from rising<br />
out of the batter while a less viscous batter with a higher specific gravity allows large<br />
bubbles to coalesce, rise up to the surface and leave the batter (Bath et al. 1992; Kim<br />
and Walker, 1992). The specific gravity of a batter can also be related to a cake’s<br />
volume (Penfield and Campbell, 1990d). That is, the greater the total cake volume,<br />
the less its weight per unit volume and the lower its specific gravity. Adequate air<br />
incorporation is necessary to produce a cake of high volume.<br />
2) Cake color<br />
Crust color also significantly affected (P≤0.05) by the<br />
replacement of sucrose with HFCS. The Hunter L*, a* and b* values correspond to<br />
lightness, redness, and yellowness, respectively. Table 19 shows that the crust color<br />
parameter a* and b* values of HFCS butter cake increased with increasing HFCS<br />
content. The red and yellowness occurred during baking reaction in 100% HFCS<br />
more than 100% sucrose. The crust color of control (100% sucrose) cake was lighter<br />
(P≤0.05) and less red (P≤0.05) than all other cakes. Crust L*, a* and b* values were<br />
not significantly different for 20, 40, 60 and 80% HFCS cakes. Similar, it has been<br />
reported that browning reaction affects color during thermal processing of cookie and<br />
bread crust (Wang and Peng, 1998). During the heat treatment, sucrose and starch<br />
may hydrolyze respectively into glucose and fructose, or maltose and glucose. In<br />
addition, the formed of HFCS<br />
that less thermo-stable than sucrose and newly formed