High fructose corn syrup; a replacement for sucrose in cakes made with all purpose flour and cake flour

Abstract

Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, 75, and 100% levels for replacement of sucrose by weight of sugar. The water was adjusted to allow for the moisture content of the syrup. All purpose flour and cake flour were used with each level of sweetener.

There was no significant differences of specific gravity of the batters, but the addition of HFCS decreased the linespread which was an indication of increased viscosity of the batter.

The crust color of the cakes was not significantly different, but the cakes prepared with cake flour were significantly lighter than those prepared with all-purpose flour.

The sweetener used had a significant effect on the moistness and deformation of the baked cakes. Increased amounts of HFCS increased the moistness and decreased the deformation on tenderness of cakes. Cakes prepared with cake flour were significantly greater as measured by the index to volume.

There were no flour x sweetener interaction in the objective data (p < .05).

The taste panel rated the cakes prepared with 75 and 100% HFCS replacement for sucrose as more moist but less tender than 0 or 50% HFCS replacement.

The crust color of cakes made with all purpose flour was rated darker. However, the crumb color of the cakes prepared with cake flour was rated lighter.

The cakes prepared with 0, 75 and 100% HFCS replacement for sucrose and cake flour were significantly different in overall acceptability. The panel rated the cakes prepared with 0, 50, 75 and 100% HFCS replacement for sucrose with cake flour as the most acceptable.

A satisfactory cake was made using 100% HFCS replacement for sucrose and cake flour.