Effects of percentage and particle size of wheat germ on some properties of batter and cake

Majzoobi, M, Darabzadeh, N and Farahnaky, A 2012, 'Effects of percentage and particle size of wheat germ on some properties of batter and cake', Journal of Agricultural Science and Technology, vol. 14, no. 4, pp. 827-836.


Document type: Journal Article
Collection: Journal Articles

Title Effects of percentage and particle size of wheat germ on some properties of batter and cake
Author(s) Majzoobi, M
Darabzadeh, N
Farahnaky, A
Year 2012
Journal name Journal of Agricultural Science and Technology
Volume number 14
Issue number 4
Start page 827
End page 836
Total pages 10
Publisher University of Tarbiat Modarres * Faculty of Agriculture
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.
Subject Food Processing
Keyword(s) Batter
Cake
Particle size
Physical properties
Wheat germ
Copyright notice © University of Tarbiat Modarres
ISSN 1680-7073
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