Differential thermograms of concentrated model systems containing sucrose, polydextrose, wheat flour and egg white were produced between 7 and 135°C. Both sugar and polydextrose raise the egg protein denaturation temperatures to a similar extent. Polydextrose raises the starch gelatinization temperature more than sucrose. When incorporated into high ratio cake batters as a sucrose replacer, polydextrose raises the starch gelatinization temperature to such a degree that it no longer coincides with protein denaturation, as occurs in conventional all sugar cakes. It is proposed that differences in the texture of the two cakes are due to these thermal events and their influence on structure creation.