A E Staley Manufacturing Company

Susan D Horton

Dorothy C White

Charles W Kraut

Dry mixes and method of formulating cake mixes for high-ratio cakes prepared from blends of crystalline sucrose, crystalline fructose and, optionally, crystalline dextrose are provided. The substitution of even minor amounts of sucrose with fructose in flour/sweetener/water mixtures was found to have a marked and disproportionate effect on the gelatinization temperature (as measured by differential scanning calorimetry) of the starch in the mixture. Models for predicting the gelatinization temperature of flour/sweetener/water systems from the amounts of flour and water and amounts and types of sweetener are also provided.

Growing community of inventors

Decatur, IL, United States of America

Susan D Horton