Macromolecular Changes in Cake Baking Process Studied by Fourier Transform Infrared Spectroscopy and Rheometry

Abstract

Cake baking process was investigated using temperature increase profiles, FTIR spectroscopy, and rheological analysis. Three consecutive linear heating phases were identified, separated by two transition phases. The rheology results aligned well with the heating curve phases, showing two consecutive phases of viscosity decrease followed by a steady linear increase in viscosity during the phase. Each phase was analyzed at three temperature levels: 35 degrees C, 85 degrees C, and 112 degrees C. The FTIR spectroscopy studies did not detect significant changes in the cake batter between room temperature, 35 degrees C and 85 degrees C. However, at 112 degrees C, the samples showed significant increases in lipid peroxidation levels and compounds containing carbonyl bonds. Similarly, in the 112 degrees C cake samples, there was an increase in aggregated beta-sheet secondary structures of proteins and starch gelatinization, along with a concomitant decrease in starch crystallinity.