Effects of Percentage and Particle Size of Wheat Germ on Some Properties of Batter and Cake | ||
| Journal of Agricultural Science and Technology | ||
| Article 12, Volume 14, Issue 4, 2012, Pages 827-836 PDF (238.02 K) | ||
| Authors | ||
| M. Majzoobi* ; N. Darabzadeh; A. Farahnaky; A. Farahnaky | ||
| Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran. | ||
| Abstract | ||
| Wheat germ, a highly nutritive part of wheat kernels, is separated during milling as a by-product. In this study, wheat germ was used to supplement cakes. Different levels of the germ (0, 5, 10, 15 and 20%) at different particles sizes (280, 585, 890 and 1,195 µm) were added to a cake recipe. The results showed that with increasing the germ level and particle size, batter consistency and density of the cakes increased significantly, while the height of the cakes decreased. With increasing the germ level and its particle size, the crumb became slightly yellow while the crust color and the textural parameters (TPA test) remained unaffected. Determination of the sensory attributes of the samples showed that the particle size was negatively correlated with the crumb color and texture of the cakes, while other sensory parameters remained unaffected. In general, 15% of germ was the highest level and 280 µm was the most suitable particle size (as recognized by the panelists) for the production of an appropriate germ cake. | ||
| Keywords | ||
| Batter; Cake; particle size; Physical properties; Wheat germ | ||
| References | ||
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