The effects of accelerated storage on quality of cake prepared using hydrothermally infrared treated flours
Yükleniyor...
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study aimed to determine some quality parameters, including moisture, weight loss, volume, color, and textural properties of cakes prepared using IR treated flours, and to investigate the effects of storage (30 days) on these parameters. Using IR treated flour resulted in a significant increase in moisture, hardness, gumminess, and chewiness values, while a significant decrease in weight loss and volume values in the cakes compared to the cake made of unprocessed flour (P < 0.05). On the other hand, weight loss, hardness, gumminess, and chewiness values increased, while volume and resilience values decreased in all cakes during the storage period due to moisture loss (P < 0.05). Consequently, hydrothermal IR treatment significantly affected the quality parameters and texture stability of cake due to the partial gelatinization of starch and denaturation of proteins. Thus, hydrothermal IR treatment can become an alternative method for the production of cake flour.
Açıklama
Anahtar Kelimeler
Cake, Hydrothermal treatment, Infrared, Ribbon mixer, Shelf life
Kaynak
Journal of Stored Products Research
WoS Q Değeri
Q1
Scopus Q Değeri
Cilt
103
Sayı
Künye
Korkmaz, F., Tuncel, N.B. & Tok, Ö. (2023). The effects of accelerated storage on quality of cake prepared using hydrothermally infrared treated flours. Journal of Stored Products Research, 103, 102132–102132. https://doi.org/10.1016/j.jspr.2023.102132
