Food Structure

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Cryofixation, freeze-etch techniques were used to study the structure of cake batters made from a lean cake formulation before heating and after heating to temperatures up to l00-l02°C. Batters were prepared without added emulsifiers and with saturated and unsaturated monoglycerides replacing 5 and l 0% of the oil. Unsaturated monoglyceri des were more effective than saturated monoglycerides in dispersing oil droplets through the batter. Saturated monoglycerides formed liquid crystals during baking. The temperature at which starch granules began to swell was slightly higher for saturated monoglyceride containing cakes. The batter matrix between starch granules was more clearly defined in unsaturated monoglyceride containing cakes.

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