Macromolecular changes in cake baking process studied by fourier transform infrared spectroscopy and rheometry

Area of Science:

• Food Science
• Materials Science

Background:

• Understanding the complex physical and chemical transformations during cake baking is crucial for product quality.
• Previous research has explored individual aspects like heat transfer or ingredient interactions, but a comprehensive analysis integrating multiple techniques is needed.

Purpose of the Study:

• To investigate the cake baking process by correlating temperature profiles with rheological and spectroscopic changes.
• To identify distinct phases during baking and analyze the molecular alterations occurring at specific temperatures.

Main Methods:

• Utilized temperature increase profiles to monitor heating dynamics.
• Employed Fourier-Transform Infrared (FTIR) spectroscopy to analyze chemical composition and structural changes.
• Conducted rheological analysis to assess changes in viscosity and material flow properties.

Main Results:

• Identified three linear heating phases separated by two transition phases, correlating with rheological behavior.
• Rheology showed initial viscosity decreases followed by a linear increase.
• FTIR revealed significant lipid peroxidation, increased carbonyl compounds, protein β-sheet aggregation, and starch gelatinization at 112°C, alongside decreased starch crystallinity.

Conclusions:

• The cake baking process exhibits distinct thermal and rheological phases.
• High temperatures (112°C) induce significant chemical and structural modifications in cake batter, including protein denaturation and starch gelatinization.
• Integrating multiple analytical techniques provides a holistic understanding of cake baking transformations.