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<p>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&#xa0;°C, 85&#xa0;°C, and 112&#xa0;°C. The FTIR spectroscopy studies did not detect significant changes in the cake batter between room temperature, 35&#xa0;°C and 85&#xa0;°C. However, at 112&#xa0;°C, the samples showed significant increases in lipid peroxidation levels and compounds containing carbonyl bonds. Similarly, in the 112&#xa0;°C cake samples, there was an increase in aggregated β-sheet secondary structures of proteins and starch gelatinization, along with a concomitant decrease in starch crystallinity.</p>

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

  • 期刊论文

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  • 发表日期：

    2025年6月4日

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  • Çağatay Ceylan

摘要

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 °C, 85 °C, and 112 °C. The FTIR spectroscopy studies did not detect significant changes in the cake batter between room temperature, 35 °C and 85 °C. However, at 112 °C, the samples showed significant increases in lipid peroxidation levels and compounds containing carbonyl bonds. Similarly, in the 112 °C cake samples, there was an increase in aggregated β-sheet secondary structures of proteins and starch gelatinization, along with a concomitant decrease in starch crystallinity.