| Abstract: | Oatrim (oat β‐glucan amylodextrins) was evaluated as a fat substitute in a cake system. The physical and rheological properties of cakes containing shortening replaced with 20, 40, and 60% by weight of Oatrim were characterized. The increase in the specific gravity of the cakes and the decrease in the viscosity as more shortening was replaced with Oatrim were correlated with the change in the cake volume. The number of air bubbles present in the cake batters varied significantly; however, the size of the observed bubbles did not change. The cakes containing more Oatrim displayed a higher starch gelatinization temperature due to the amylodextrins in the Oatrim. The dynamic rheological properties of the cakes were investigated during baking and correlated with the differential scanning calorimetry results. The oscillatory shear storage moduli decreased upon initial heating, then increased due to starch gelatinization, and finally reached a plateau value that varied based on the sample composition. Moreover, increased replacement of shortening with Oatrim resulted in higher observed oscillatory shear storage moduli. The cakes prepared with up to 20% by weight of Oatrim did not evidence significant changes in softness (P < 0.01) and generally exhibited similar physical properties to the control cake. |
