The thermal kinetics of starch gelatinization in the presence of other cake ingredients

The extension of starch gelatiniaztion to estimate its kinetic parameters in the presence of other ingredients and to apply it on cake baking is discussed. This kinetic model together with mathematical model of heat and moisture transport in cakes is used as a quality control parameter of the baking process. It is stated that the starch gelatinization temperature is greatly influenced by the presence of co-solute. The rise in peak gelatinization temperature increases with increasing temperature of the thermal treatment.