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Cereal Chem 67:502-504   |  VIEW ARTICLE

High-Fructose Corn Syrup Cakes Made with All-Purpose Flour or Cake Flour.

J. T. Marx, B. D. Marx, and J. M. Johnson. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

Cakes were prepared containing 0, 50, 75, or 100% high-fructose corn syrup as a replacement for sucrose. All-purpose flour and cake flour were used at each level of sweetener. The physical and chemical measurements of the batter included specific gravity and linespread. Moisture content, deformation, volume, and crust and crumb color physical and chemical measurements were made on the baked cakes. A sensory panel also evaluated crust and crumb color, flavor, moistness, and tenderness. The data suggested no significant flour x sweetener interactions in the physical and chemical variables. Sweetener had a significant main effect on the linespread of the batter, and the moisture content, deformation, and crumb color of the baked cakes. Flour type had a significant main effect on volume and crumb color of the baked cakes. Sensory scores did indicate an interaction between level of sweetener and flour type for curst color, moistness, and tenderness variables. There was no significant flour x sweetener interaction for crumb color sensory scores.

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