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Volume 14
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10.3390/polym14194053
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Article

The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks

by
Manon Chemin
1,2,
Olivier Paurd
2,
Laure Villaceque
2,
Alain Riaublanc
1 and
Patricia Le-Bail
1,*
1
INRAE, UR1268 Biopolymers Interactions Assemblies, Impasse Thérèse Bertrand-Fontaine, BP 71627, CEDEX 3, 44316 Nantes, France
2
Nbread Process, 3 Boulevard de l’industrie, 41700 Contres, France
*
Author to whom correspondence should be addressed.
Polymers 2022, 14(19), 4053; https://doi.org/10.3390/polym14194053
Submission received: 13 July 2022 / Revised: 9 September 2022 / Accepted: 22 September 2022 / Published: 27 September 2022
(This article belongs to the Special Issue Biopolymers for Medicinal, Macromolecules, and Food Applications II)
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Abstract

(1) Background: Adding white vinegar to the batter of a sponge cake without biological fermentation requires the effects of acidification on the batter to be checked, in particular concerning batter-to-crumb transition. (2) Methods: µDSC analyses were carried out on three batters formulated from flour, colza oil, salt, carrot, and water with or without the addition of white vinegar. (3) Results: Wheat, chickpea, and quinoa starches had gelatinization temperatures (TGe) of 60.1, 72.4, and 70.5 °C at batter humidity and gelatinization enthalpies (ΔHGe) of 9.2, 15, and 9.1 J/gdry starch. Due to the effect of the salt and carrot, the corresponding wholemeal batter had TGe of 64.2, 74.1, and 72.4 °C and ΔHGe of 10.5, 15.3, and 10.9 J/gdry starch. Acidified batters at pH 4 saw their TGe decrease, and their enthalpies increase compared to the controls. The calorimetric study of model mixtures revealed three different evolutions of ΔHGe as a function of pH, explained by the isoelectric behavior of flours and/or the attack of starch by acetic acid. (4) Conclusions: These results could be useful for adapting the cooking step of the acid batter in order to produce alternative snacks.
Keywords: vegetable sponge cake; wheat flour; chickpea flour; quinoa flour; acetic acid; micro-differential scanning calorimetry vegetable sponge cake; wheat flour; chickpea flour; quinoa flour; acetic acid; micro-differential scanning calorimetry

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MDPI and ACS Style

Chemin, M.; Paurd, O.; Villaceque, L.; Riaublanc, A.; Le-Bail, P. The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks. Polymers 2022, 14, 4053. https://doi.org/10.3390/polym14194053

AMA Style

Chemin M, Paurd O, Villaceque L, Riaublanc A, Le-Bail P. The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks. Polymers. 2022; 14(19):4053. https://doi.org/10.3390/polym14194053

Chicago/Turabian Style

Chemin, Manon, Olivier Paurd, Laure Villaceque, Alain Riaublanc, and Patricia Le-Bail. 2022. "The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks" Polymers 14, no. 19: 4053. https://doi.org/10.3390/polym14194053

APA Style

Chemin, M., Paurd, O., Villaceque, L., Riaublanc, A., & Le-Bail, P. (2022). The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks. Polymers, 14(19), 4053. https://doi.org/10.3390/polym14194053

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