THESIS

heating medium. Then, lower the heat transfer rate causing inadequate expansion of
individual bubbles (Ronda et al. 2005). The batter was probably not sufficiently
viscous to minimize the coalescence of gas bubbles, which causes loss of leavening
gases found during baking as large bubbles rise to the surface and escape (Penfield
and Campbell, 1990).
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the mixed RS III cake probably resulted from the higher ability of gluten to trap CO2
gas liberated from baking powder. So far, these properties of gluten have not been
completely achieved in the RS III from rice starch mixtures tested.
3)
In addition, the greater rising volume for the wheat flour cake over
Cake color
Crust color values are illustrated in Table 25 and Figure 31. With
respect to crust L* values, control (0% RS III) was significantly whiter (P