Food Structure


Freeze fracture electron microscopy and differential scanning calorimetry were used to study the behavior of coconut oil during cake batter processing. The greatest modifications of fat crystallization are due to the mixing temperature of batter more than the physical state of the fat before is incorporation and the wheat flour hydration. mixing at a temperature below the melting point of coconut oil involves a liquid/solid fat segregation in the cake batter. The endogenous wheat flour lipids and proteins appear to stabilize this fat partition. These results are likely related to previous observations which correlate loaf volume and mixing temperature of wheat flour dough containing coconut oil.

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