Volume 22, Issue 162 (2025)
FSCT 2025, 22(162): 171-184 |
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sheikholeslami Z, Karimi M, sahraiyan B, Hadiyan M. Production of cup cake containing whole wheat flour using chemical and enzymatic modification of the formulation. FSCT 2025; 22 (162) :171-184
URL: http://fsct.modares.ac.ir/article-7-76536-en.html
URL: http://fsct.modares.ac.ir/article-7-76536-en.html
1- Associate professor of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
2- Associate professor of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
3- Assistant Professor Food Quality and Safety Research Department, ACECR, Khorasan Razavi Branch, Mashhad, Iran ,baharehsahraiyan@yahoo.com
4- CEO and member of the board of directors of Razavi Food Industry Company
2- Associate professor of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
3- Assistant Professor Food Quality and Safety Research Department, ACECR, Khorasan Razavi Branch, Mashhad, Iran ,
4- CEO and member of the board of directors of Razavi Food Industry Company
Abstract: (87 Views)
The problem of separating bran from wheat stands out as the main challenge of the country's wheat production and consumption program. Apart from the economic problems caused by the removal of bran due to its cellulose texture and coarse particle size, which is one of the factors that reduce the quality of bran flour products, the reduction of the nutritional value of bran flour compared to whole flour is also considered. Different additives are used to improve the quality of wholemeal products. Therefore, the purpose of this research is to produce an oil cake from flour with an extraction degree of 78, 88 and 96% and using xylanase enzyme (0.04%), sodium stearoyl 2-lactylate emulsifiers (SSL) and mono and diglyceride esters of tartaric acid (Datem) (0.5%) and sugar alcohol sorbitol (3%) and evaluating the quantity and quality of the final product. The results showed that with the increase in the degree of flour extraction and the presence of additives in the formulation, the moisture content of the samples increased. By increasing the percentage of bran (increasing the degree of extraction), the specific volume and porosity of the cake decreased. The presence of improver (enzyme mixture, emulsifiers, and sugar alcohol) increased these two parameters. The cake sample containing flour with an extraction degree of 88%, enzymes, emulsifiers, and sugar alcohol had the lowest texture stiffness during one month of storage. By increasing the degree of flour extraction and the presence of improver in the cake, the crust's surface became darker and lighter. Finally, the sample containing flour with an extraction degree of 88%, 0.04% xylanase enzyme, 0.5% Datum, and SSL emulsifiers, and 3% sugar alcohol sorbitol obtained the highest overall acceptance score and is introduced as the best sample.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2024/08/12 | Accepted: 2024/09/18 | Published: 2025/07/23
Received: 2024/08/12 | Accepted: 2024/09/18 | Published: 2025/07/23
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